Baby, listen to NanaTee, Chef John's New Orleans Mac and Cheese ain’t like any other mac and cheese!
Chef John is Aunt Joyce’s nephew on her husband’s side. He learned this recipe in a New Orleans restaurant in 1998. I learned it sitting on Mama’s porch in 2003.
This is not your box mac. This is baked. Creamy. With a crust that cracks.
And NanaTee’s secret? SMOKED PAPRIKA. Not regular. Smoked.
Pawpaw said “This tastes like somebody smoked the cheese.” I took that as a compliment.
I’m Tina, Certified Aromatherapist since 2013. In Pearl River, I’m NanaTee. I’ve fed this to 8 grandkids, church potlucks, and 3 funerals. Nobody leaves leftovers.
This is the kit that makes people ask for the recipe.
WHY NEW ORLEANS MAC & CHEESE IS DIFFERENT
1. **Bucatini, not elbow** - The hole in the middle holds cheese. Chef John’s rule.
2. **Baked, not stovetop** - You get that crust. The best part.
3. **Smoked paprika** - Regular paprika is red dust. Smoked paprika is flavor. This is NanaTee’s secret.
4. **Deep dish** - More layers = more crust. Aunt Joyce taught me that.
WHY SHOP THE WHOLE KIT ON AMAZON?
Cher, I love Walmart. I love Dollar General.
But Chef John’s mac and cheese needs 3 things they don’t carry right:
1. **De Cecco Bucatini No. 15** - Not Barilla. Not elbows.
The hole holds the cheese sauce. Chef John will know if you used elbows. Aunt Joyce will come back and tell him.
2. **McCormick Smoked Paprika** - Not regular paprika.
Regular is red dust. Smoked is the crust. This is NanaTee’s secret. Without it, it’s just orange mac.
3. **Ground Cumin** - Just 1/4 tsp, but it’s the “what IS that?” flavor.
Chef John’s hidden ingredient.
You can drive to 3 stores. Or click once.
I put everything in one cart for you. Delivered.
No driving. No “we’re out of bucatini.” No regular paprika mistakes.
This is the kit I use when it needs to be done like Chef John would do it.
NANATEE’S MAC & CHEESE KIT
1. PYREX DEEP 9x13-INCH GLASS BAKING DISH WITH LID
Why it’s NanaTee approved: #1 Top Rated. Deep = more layers. Glass = you can see the crust. Lid = take it to church without spills.
NanaTee’s Rule: Don’t use a shallow dish. You need depth for the crust.
Shop it: [Linked HERE]
2. DE CECCO BUCATINI NO. 15 PASTA
Why it’s NanaTee approved: Slow dried in Italy. The hole holds the cheese. Elbows = cheese falls out. Barilla = breaks in the oven.
This is what Chef John learned in New Orleans in 1998.
NanaTee’s Rule: My local store is always out. Amazon delivers fast. Stock 2 boxes.
Shop it: [Linked HERE]
3. STAINLESS STEEL TONGS 3-PACK
Why it’s NanaTee approved: 600°F rated. Use the big one to toss pasta with cheese. Use the small one to serve. Silicone grip = no slipping in cheese sauce.
NanaTee’s Rule: Toss the pasta and sauce with tongs, not a spoon. Coats every noodle.
Shop it: [Linked HERE]
4. AMAZON GROCERY GROUND CUMIN
Why it’s NanaTee approved: Top rated. This is Chef John’s “secret” before the smoked paprika. Just 1/4 tsp = warmth.
You won’t find this in the Cajun aisle. It’s in the Mexican aisle.
NanaTee’s Rule: Buy it once. Lasts 2 years. You’ll use it in chili too.
Shop it: [Linked HERE]
5. MCCORMICK SMOKED PAPRIKA
Why it’s NanaTee approved: Top rated. RED LID. SMOKED. This is THE secret. Makes the crust dark, smoky, crackly.
Regular paprika = pink mac. Pawpaw will ask “where’s the flavor?”
NanaTee’s Rule: If your store only has “paprika” you need Amazon. Don’t ruin Chef John’s recipe.
Shop it: [Linked HERE]
See everything in one cart:
NanaTee’s “Mac & Cheese Kit” → Shop it: [Linked HERE]
As an Amazon Associate I earn from qualifying purchases.
NANATEE’S “DON’T MESS IT UP” WARNING
I’ve had 4 people tell me “I made it but it wasn’t the same.”
Here’s why:
**Barilla Bucatini Broke in the oven
Use De Cecco** - slower dry = stronger
**Regular Paprika** | No crust, no flavor
Use Smoked Paprika** - red lid, smoky
**No Cumin** | Tastes flat
Use Ground Cumin** - 1/4 tsp, trust me
Save yourself the trip. Shop the full kit → [Linked HERE]
CHEF JOHN’S NEW ORLEANS MAC & CHEESE - NANATEE VERSION
Feeds: 8-10 | Prep: 20 min | Bake: 35 min
Ingredients:
- 1 lb De Cecco Bucatini No. 15
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warm
- 1 lb sharp cheddar, grated
- 1/2 lb Monterey Jack, grated
- 1/2 cup evaporated milk
- 2 eggs, beaten
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 2 Tbsp McCormick Smoked Paprika
Instructions:
1. **Cook pasta:** Boil bucatini in salted water. Cook 2 min less than box. Drain. Toss with tongs and a little oil so it won’t stick.
2. **Make roux:** Melt butter in pot. Whisk in flour. Cook 2 min. Don’t brown.
3. **Make cheese sauce:** Slowly whisk in warm milk. Simmer until thick. Remove from heat. Stir in cheddar, Jack, evaporated milk, eggs, cumin, salt, pepper, cayenne.
4. **Combine:** Add pasta to cheese sauce. Toss with tongs until every noodle is coated.
5. **Bake:** Pour into Pyrex 9x13 dish. Smooth top. Sprinkle McCormick Smoked Paprika heavily over entire top. This is the crust.
6. **Bake 35 min at 350°F:** Until bubbly and crust is dark red. Broil 2 min if you want it extra crispy. Watch it.
7. **Rest:** 10 minutes. If you cut it too soon, it runs. Pawpaw never listens here.
MAKING IT AHEAD + HOW TO REHEAT
Chef John makes this the day before church. Assemble everything in Pyrex, cover, fridge. Next day: Add 15 min to bake time. Sprinkle fresh smoked paprika before it goes in.
Don’t microwave it dry! Add 2-3 Tbsp milk per 2 cups, cover with foil, 350°F for 20 min. Broil 2 min for crust.
Need my printable reheat card? Comment “TEAM MAC” below and I’ll DM it.
WHY TRUST MY CHEESE MATH?
Chef John taught me the bucatini. Aunt Joyce taught me the deep dish. I added the smoked paprika.
This got “Nana, this better than Popeyes” from a 9 year old. That’s the only review I need.
NANATEE’S MAC RULES
1. **Grate your own cheese** - Pre-shredded has stuff on it. Won’t melt right.
Nana uses this handy cheese grater to save time and her hands [Linked HERE]
2. **Warm the milk** - Cold milk = lumpy sauce. Warm it in microwave.
3. **Smoked, not regular** - McCormick Smoked Paprika. Red lid. Don’t mess this up.
4. **Rest before serving** - 10 min. The cheese sets. Unless Pawpaw is hovering.
5. **Leftovers are better** - Fridge overnight. Reheat with splash of milk.
FREEBIE: CHEF JOHN’S “WHAT’S FOR DINNER” CARD
Want the printable grocery card I give to newbies in our cajun family?
Comment “TEAM MAC” below with your best potluck story. I’ll DM you Chef John’s exact shopping list.
YOUR TURN
Team Crusty Top or Team Creamy Middle?
Team Bucatini or Team Elbow?
Drop it below. Chef John is reading too.
With love, cheese on my apron, and smoked paprika in my cabinet,
NanaTee
P.S. Make this for Easter. For Christmas. For “I’m sorry I ate the last piece.”
P.P.S. Pin this kit. Every Southern kitchen needs a deep Pyrex and smoked paprika.
Important Note:
Hot dish burns. Use oven mitts. For educational use only. Don’t let Pawpaw test the crust with his finger.
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