Recipe: Creole Mac & Cheese Squares
These make a great appetizer or side with a kick of Creole inspiration. Serve small portions as a side with your favorite BBQ plate, or serve larger portions with a salad to make it into a main meal.
- 2 1/2 Tbsp. unsalted butter, melted, divided
- 3 Tbsp. fine bread crumbs
- 2 Tbsp. Four Cheese Tableside Sprinkle
- 1/4 tsp. Fine Black Malabar Pepper
- Kosher salt, for salting pasta water
- 1/2 lb. elbow macaroni
- 1/2 cup heavy cream
- 4 oz. cream cheese
- 2 eggs
- 1 Tbsp. mustard (yellow, brown, or Dijon)
- 2 Tbsp. Black River Creole Seasoning
- 1 cup cheddar, shredded
- 1 cup Monterey Jack, shredded
Adapted from the Kids Mac ‘n Cheese Bites recipe from Food Network.
Preheat oven to 400 degrees. Line bottom and sides of a 9x9 baking pan with tin foil. Generously brush the foiled pan with 1 Tbsp. of the melted butter. Mix remaining melted butter with bread crumbs, Four Cheese, and pepper until it reaches the texture of wet sand. Sprinkle half of the bread crumb mixture into the prepared pan.
Bring a medium pot of salted water to boil. Add macaroni and follow package directions to cook until al dente. Drain macaroni and set aside. Place heavy cream, cream cheese, eggs, mustard, and creole seasoning in a large mixing bowl. Beat mixture on low speed with an electric mixer (or whisk by hand) until combined. The mixture might have small lumps, that’s okay. Add cooked macaroni, cheddar, and Monterey Jack, and stir until combined. Place macaroni mixture into the pan evenly. Sprinkle the top of the macaroni with remaining bread crumb mixture.
Bake 25 to 30 min. or until bread crumbs are golden brown. Let cool for 20 min. Remove macaroni mixture out of pan by lifting out the tin foil. Slide macaroni off of the foil onto a cutting board. Using a bread knife to cut macaroni into squares or rectangles. Cool for 5 more min. before serving.
Serve with your favorite hot sauce to add an extra kick. Make into a main meal by adding a salad or side.