This fancy Mac and Cheese is flavorful and fabulous! You’ll never use that blue box again!
How To Make Copycat Chef Paul's Mac and Cheese Recipe
Ingredients
- 1 ½ cup onions, chopped
- ¾ cup celery, chopped
- 7 tsp Chef Paul Prudhomme's Pork and Veal Magic
- ½ cup chicken stock
- 5 egg whites
- 12 oz. ricotta cheese, container
- 12 oz. evaporated milk
- 2 tsp. salt, optional
- 10 cup elbow macaroni, from 5 cup uncooked
- 6 oz. cheddar cheese, shredded
Instructions
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Preheat oven to 375 degrees Fahrenheit.
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Cook macaroni according to package directions. Drain and set aside.
To make the cheese sauce:
- Heat a 10-inch skillet over high heat.
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Add chopped onions, celery, and Pork and Veal Magic seasoning. Cook for 2 minutes, then stir to blend in seasoning.
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Add ¼ cup stock. Stir well and cook 1-2 minutes. Turn heat down to medium and stir. Add the remaining ¼ cup stock.
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Stir well and continue cooking another 4 to 5 minutes. Remove from heat and let cool slightly.
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Beat egg whites in a food processor. Process for 30-45 seconds, or until the egg whites are nice and frothy (but not until they make peaks).
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Add the ricotta cheese and the milk. Process for another 45 seconds.
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Don't let the mixture get too smooth; a bit of lumpiness in the cheese will give the dish more texture.
- Add the cooled mixture from the skillet and process again, about 20 seconds.
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Taste and add salt if you desire.
Assemble and bake:
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In a bowl of cooked macaroni, pour the sauce over and mix well.
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Pour mixture into an unbuttered casserole, sprinkle with cheddar cheese on top.
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Bake at 375 degrees for 35-40 minutes, or until brown and bubbly.
Nutrition
- Sugar: 9g
- :
- Calcium: 376mg
- Calories: 725kcal
- Carbohydrates: 115g
- Cholesterol: 45mg
- Fat: 15g
- Fiber: 6g
- Iron: 3mg
- Potassium: 603mg
- Protein: 31g
- Saturated Fat: 8g
- Sodium: 611mg
- Vitamin A: 496IU
- Vitamin C: 3mg
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