Gatherings: Big Easy Cheesy

With a just few bold flavors and simple steps, Ronnie Evans and Philip Moseley of Blue Oak BBQ put a smoky spin on an American cook-out classic

Eugenia Uhl Photo

Roasted Garlic Mac and Cheese

1 pound macaroni noodles
salt, to taste
2 tablespoons butter
1/4 cup minced garlic
2 tablespoons flour
1 pint milk
1 pound shredded cheddar cheese
1/2 pound shredded American cheese
1 teaspoon hot sauce
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon garlic powder

1. Boil macaroni noodles in salted boiling water until al dente, about 10 minutes. Strain, rinse noodles and set aside.
2. Melt butter in saucepan over medium heat. Add garlic and cook until it becomes fragrant and begins to brown. Add flour and cook, stirring constantly, for 3 minutes.
3, Add milk, bring to a boil, reduce heat to low, and mix in cheese, hot sauce, paprika, pepper and garlic powder and mix until well blended.
4. Pour cheese sauce over macaroni and mix together. Serve warm. Serves 6 to 8


About the Chefs

NOLA natives and grillin’ gurus Ronnie Evans and Philip Moseley started Blue Oak BBQ as a pop-up inside Chickie Wah Wah music club. They officially opened the doors to the Mid-City eatery in 2012, specializing in low and slow-cooked smoked meats and savory side dishes. They are active in the community, and founded “BLOAK Saturdays,” an initiative to provide free meals to furloughed hospitality workings during the COVID-19 shutdown.

Categories: Recipes