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Chef Lakendra Davis’ Macaroni and Cheese


Macaroni and cheese
Servings: 4-6
2 cups elbow noodles
2 oz butter
2 oz flour
1 quart of milk
3 cups sharp cheddar, divided (1 cup for top, 1 cup for sauce, 1 cup for noodles)
1 cup smoked cheddar
1 cup parmesan cheese
½ tbsp smoked paprika
½ tbsp pepper
½ tbsp salt
½ tbsp Cajun seasoning
½ tbsp garlic powder
½ tbsp Worcestershire sauce

Fried onions
½ sweet onions, med diced
1 cups buttermilk
1 cup flour
½ cups cornmeal
½tbsp cornstarch
¼ tbsp garlic powder
¼ tbsp salt
¼ tbsp pepper
¼ tbsp cajun seasoning
½ tbsp dried herbs
2 inches oil

Tomato salsa
1 roma tomatoes, small diced
⅛ med red onion, small diced
½ tbsp cilantro, chopped
½ tbsp lime juice
½ tsp salt
½ tsp pepper
1 clove garlic
½ tsp cumin
¼ cup seasonal ingredient


Macaroni and cheese
- Boil noodles to al dente, 10-12 mins depending on volume.
- Melt butter and whisk in flour to make roux.
- Slowly whisk in milk, whisk often to prevent scorching.
- Add cheeses, spices, and Worcestershire sauce.
- Cook sauce for 25 mins until desired viscosity.
- Cool, store, and refrigerate.

Fried onions
- Marinate onions in buttermilk overnight.
- Mix all ingredients together except the oil.
- Drain onions and toss in breading mixture. Let rest for 10 mins.
- Heat oil on med and fry for 7-10 mins, or until golden and extra crispy.
- Remove from oil and drain.

Tomato salsa
- Mix all ingredients together gently. (store tomatoes separately if not serving right away)
- drain salsa halfway before serving.