Willie Mae's Mac and Cheese
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Firing up the stove
The creamy, peppery stovetop mac and cheese from Willie Mae's Scotch House in New Orleans' Tremé: elbows in a sauce of mild cheddar, white American, heavy cream and evaporated milk with a little cayenne and white pepper heat.
Why It Works
White American cheese contains emulsifying salts, so it keeps the sauce smooth and glossy while the cheddar brings the flavor. Evaporated milk adds richness without breaking, and the starchy pasta water lets you adjust the texture right at the end.
Notes
Recipe from Willie Mae's Scotch House, New Orleans, as shared with Good Morning America. Deli white American (sliced off the block) melts best. For Thanksgiving, make it on the stovetop and hold it warm, covered, in a low oven, stirring in a splash of milk before serving.
RECIPE CARD
Willie Mae's Mac and Cheese
Yield: 8–10 side servings | Time: 35 minutes
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Ingredients
- 1 quart (about 1 lb) elbow macaroni
- 2 cups shredded mild yellow cheddar
- 2 cups shredded white American cheese
- ¼ lb (1 stick) unsalted butter, melted
- 2 cups (½ quart) heavy cream
- 1½ cups evaporated milk
- 2 tsp all-purpose flour
- 1 tsp cayenne pepper
- 1 tsp white pepper
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp parsley, dried or fresh, plus more to garnish
Instructions
- Boil the pasta. Bring 3½ quarts of salted water to a rolling boil. Cook the macaroni until al dente, 12–15 minutes depending on the brand (start checking early). Drain, saving 1 cup of the pasta water.
- Melt the cheese. Return the pasta to the pot over low heat. Add the cheddar, American cheese, cream, evaporated milk and melted butter. Stir often until the cheese melts into a smooth sauce.
- Season and thicken. Sprinkle in the flour, cayenne, white pepper, salt, garlic powder and parsley and stir well. Loosen with splashes of reserved pasta water as needed until creamy and saucy.
- Finish. Willie Mae's holds it in a steamer. At home, either serve straight from the pot or spread into a buttered baking dish and bake at 350°F for 15 minutes to set.
- Serve. Garnish with parsley.
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