Patti Labelle’s recipe for “Over the Rainbow mac and cheese” is very good, uses several types of cheese, moist and tasty, you might need to make 2 pans of it as it only serves 8.
Here in NOLA you still find a few mom and pop restaurants serving what we call “baked macaroni” using Luxury long macaroni, or bucatini. This recipe is very good, again only serves about 6-8.
Baked Macaroni (New Orleans Home Cooking – Dale Curry)
1 tsp salt, divided
1/2 tsp olive oil
1/2 lb. long macaroni (Luxury)
2 cups whole milk
1/4 tsp cayenne pepper
1/2 tsp Creole seasoning
2 cups grated sharp cheddar cheese
1/4 cup finely grated Parmesan cheese
Preheat oven to 350. In a large pot, bring water to boil with 1/2 tsp salt, and olive oil. Add macaroni and cook about 10 minutes, or until al dente, and drain.
In a 2 qt baking dish, beat eggs, add milk, remaining salt, cayenne pepper, Creole seasoning, and half of both cheeses. Mix well, add macaroni and mix well again. Top with remaining cheeses.
Bake in a preheated 350 degree oven for 30-40 minutes or until bubbly.