Baked Macaroni & Cheese

     If you love baked macaroni and cheese,  Rocky & Carlos’ Restaurant & Bar is the place to go.  This family restaurant, located in Chalmette, Louisiana has been making this dish since the restaurant opened in 1965. Many orders are drenched in flavorful  roast-beef or tomato gravy. It is believed this tradition of pouring gravy over the pasta came from customers.

     This dish inspired Alphonse to create his own Mexican style variation on this bake macaroni and cheese dish.

Alphonse’s Mexican Style Baked Macaroni & Cheese

1 pound elbow macaroni

½ stick unsalted butter

1 - 14.5 oz can – Fire Roasted diced tomatoes, drained

1 - 4.5 oz can – Green Chiles, drained and chopped

1 cup milk, warmed with 3 tablespoons unsalted butter

2 cups shredded Mexican Style Cheddar Pepper Jack Cheese

2 cups finely shredded Mild Cheddar Cheese

2 cups shredded Sharp Cheddar Cheese

1 1/2  cups of Panko Crispy Bread Crumbs Italian Style

2 tsp. salt or sea salt

1 tsp. freshly ground black pepper

1tsp. olive oil

 

1.      Boil macaroni in covered pot for 10 minutes (water must be at rolling boil before you add macaroni). Season water with salt & olive oil.

2.      In a small bowl mixed all the cups of cheese.

3.      Strain off water from macaroni. Place macaroni back into pot

4.      Stir in butter, milk and pepper. Stir in 4 cups of mixed cheese. This should all melt and produce a creamy sauce. Season to taste.

5.      Add Green Chiles and tomatoes to macaroni, mix well.

6.      Place macaroni mixture in a 9 x 13 baking pan.

7.      Cover generously with remaining 2 cups of cheese.

8.      Top with Panko for browning.

Bake at 300° for 45 minutes, then brown top under broiler until golden brown.

Number of Servings 4 to 6