Copycat Chef Paul Prudhomme’s Mac and Cheese Recipe

Recipes.net Team
Recipes.net Team Published May 18, 2020

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

  • 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)
  1. Preheat oven to 375 degrees Fahrenheit.

  2. Cook macaroni according to package directions. Drain and set aside.

To make the cheese sauce:

  1. Heat a 10-inch skillet over high heat.
  2. Add chopped onions, celery, and Pork and Veal Magic seasoning. Cook for 2 minutes, then stir to blend in seasoning.

  3. Add ¼ cup stock. Stir well and cook 1-2 minutes. Turn heat down to medium and stir. Add the remaining ¼ cup stock.

  4. Stir well and continue cooking another 4 to 5 minutes. Remove from heat and let cool slightly.

  5. 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).

  6. Add the ricotta cheese and the milk. Process for another 45 seconds.

  7. Don't let the mixture get too smooth; a bit of lumpiness in the cheese will give the dish more texture.

  8. Add the cooled mixture from the skillet and process again, about 20 seconds.
  9. Taste and add salt if you desire.

Assemble and bake:

  1. In a bowl of cooked macaroni, pour the sauce over and mix well.

  2. Pour mixture into an unbuttered casserole, sprinkle with cheddar cheese on top.

  3. Bake at 375 degrees for 35-40 minutes, or until brown and bubbly.

How To Make Copycat Chef Paul's Mac and Cheese Recipe

0 from 0 votes
Preparation Time: 10 mins
Cooking Time: 55 mins
Total Time: 1 hr 5 mins
Serves:

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

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Cook macaroni according to package directions. Drain and set aside.

To make the cheese sauce:

  1. Heat a 10-inch skillet over high heat.
  2. Add chopped onions, celery, and Pork and Veal Magic seasoning. Cook for 2 minutes, then stir to blend in seasoning.

  3. Add ¼ cup stock. Stir well and cook 1-2 minutes. Turn heat down to medium and stir. Add the remaining ¼ cup stock.

  4. Stir well and continue cooking another 4 to 5 minutes. Remove from heat and let cool slightly.

  5. 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).

  6. Add the ricotta cheese and the milk. Process for another 45 seconds.

  7. Don't let the mixture get too smooth; a bit of lumpiness in the cheese will give the dish more texture.

  8. Add the cooled mixture from the skillet and process again, about 20 seconds.
  9. Taste and add salt if you desire.

Assemble and bake:

  1. In a bowl of cooked macaroni, pour the sauce over and mix well.

  2. Pour mixture into an unbuttered casserole, sprinkle with cheddar cheese on top.

  3. Bake at 375 degrees for 35-40 minutes, or until brown and bubbly.

Nutrition

  • Calcium: 376mg
  • Calories: 725kcal
  • Carbohydrates: 115g
  • Cholesterol: 45mg
  • Fat: 15g
  • Fiber: 6g
  • Iron: 3mg
  • Potassium: 603mg
  • Protein: 31g
  • Saturated Fat: 8g
  • Sodium: 611mg
  • Sugar: 9g
  • Vitamin A: 496IU
  • Vitamin C: 3mg
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