By CATHERINE RICKMAN
What Makes New Orleans Mac And Cheese Slightly Different
New Orleans mac and cheese is far from the classic Kraft version we know and love. Depending on the version, this unique dish is made with spaghetti or any kind of long noodle.
The history of this variation is murky, and it's difficult to find outside Louisiana. While regular mac and cheese can be made on the stovetop, the NOLA version is always baked.
Crafted from a blonde roux of butter and flour and an egg custard made of milk, eggs, and cheese, it has several variations, with cooks tweaking the blend of cheeses and the sauce.
The NOLA mac and cheese uses noodles that are usually par-cooked before baking, and a mornay sauce (a type of béchamel sauce thickened with shredded cheese) might serve as a base.
Any combination of cheeses can be added to the NOLA mac and cheese. It’s made almost the same way as regular baked mac and cheese but has spaghetti subbed in for elbow macaroni.
Its origins are likely rooted in the influx of Italian immigrants to New Orleans at the turn of the twentieth century, which made Italian food locally prevalent to a great extent.
While it isn't the only version of mac and cheese prevailing in New Orleans, you might end up eating these baked spaghetti noodles if you're at a local's house around Thanksgiving.