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Chef Paul Toussaint’s Mac & Cheese with Creole Spice


In Canada, people make products with love, and quality. So do I.

When I work, I work with passion, and only the best ingredients. I like to bring a Creole element to Mac & Cheese. It’s covered in a cheesy Bechamel sauce, and finished with crumbled panko and a creole spice mix of paprika, cayenne, black pepper, cumin, garlic and onions. That’s going to bring out all the different flavours while it’s baked to golden brown in the oven. – Chef Paul Toussaint, Kamúy, Montreal


  • ¼ of an onion, finely chopped
  • 1 garlic clove, finely chopped
  • 100 g butter
  • 70 g flour
  • 500 ml of cream (35%)
  • 500 ml of milk (3.25%)
  • 100 g of parmesan cheese – grated
  • 150 g of white cheddar – grated
  • 150 g of orange cheddar
  • ½ tbsp Dijon mustard


  • 10 g ground cumin
  • 30 g onion powder
  • 20 g garlic powder
  • 20 g paprika (mild)
  • 70 g cayenne pepper
  • 2 g of black pepper, ground
  • 8 g of salt


  • ½ cup panko crumbs
  • ½ cup grated cheddar (orange)
  • 10 g melted butter


  • 1 full package of macaroni or tubular pasta

For the Cheese Sauce: Melt butter in saucepan, sauté onion & garlic until translucent, add flour, whisk together until you have a smooth roux. Slowly whisk in cream, milk, stirring constantly, let it come to a gentle boil, then turn down heat. Whisk in Dijon and all 3 cheeses until the cheese is melted and the sauce is smooth.

For the Creole Spice: Mix all spices together in a bowl until well blended. Put aside.

For the Crumble Topping: Heat oven to 350 degrees. Put panko on a baking sheet/tray for about 5 min to toast lightly. Take out, let cool then mix with grated cheddar and melted butter. Mix well.

For the Pasta: Heat large pot of salted water to a boil, add pasta, and cook until al dente or approx. 10 min. Drain pasta.

Putting it all together: Add 1 tbsp of creole spice to cheese sauce. Add cheese sauce to cooked pasta, mix well, and cover with crumble. Bake at 375 or 400 degrees for 8 to 10 min, in a 9 x 11 inch baking dish, until golden brown on top.

Use remaining creole spice mix in eggs, sauces, and baked fish or as a rub on grilled meats.