Forget everything you think you know about traditional mac and cheese. This New Orleans Baked Mac and Cheese takes comfort food to a whole new level with rich, creamy sauce, bold spices, and an unexpected twist—spaghetti noodles instead of elbow macaroni. It’s soulful, cheesy, and packs just the right amount of Cajun-inspired heat.
Whether you’re serving it at a holiday gathering or just need some weeknight indulgence, this Southern-style mac and cheese delivers with flavor and heart.
Why You’ll Love This New Orleans Baked Mac and Cheese
- Unique twist with spaghetti instead of classic pasta
- Cajun-inspired with cayenne, garlic, and bold seasoning
- Super creamy from half-and-half and heavy cream
- Golden, bubbling cheese top that’s irresistible
- Perfect for potlucks, family dinners, or holiday tables
Ingredients
- 1 lb dry spaghetti
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 1 tsp granulated garlic
- ½ tsp ground cayenne pepper
- 4 cups half-and-half
- ½ cup heavy cream
- 3 cups mozzarella cheese, divided
- 3 cups cheddar cheese (white or orange), divided
Instructions
1. Preheat and Prep
Preheat oven to 375°F. Grease a 9×13-inch baking dish (or two 8×8-inch dishes) with baking spray.
2. Cook the Pasta
Boil spaghetti in salted water for 6 minutes—just shy of al dente. Drain and set aside.
3. Make the Roux
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 30 seconds, stirring constantly to form a smooth paste. Add salt, black pepper, garlic, and cayenne pepper.
4. Add the Cream and Cheese
Gradually whisk in half-and-half followed by the heavy cream. Bring to a boil, then reduce to a simmer. Stir in half of the mozzarella and cheddar cheeses until melted and smooth.
5. Mix Pasta and Sauce
Turn off the heat. Add drained spaghetti to the cheese sauce and mix until well coated.
6. Assemble and Bake
Transfer the sauced spaghetti to your prepared baking dish. Sprinkle with the remaining cheese. Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
Storage Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: In the oven at 350°F, covered with foil, or microwave single servings with a splash of milk.
- Freezing not recommended due to dairy content affecting texture.
Pairing Suggestions
- Serve with blackened chicken, fried catfish, or smoked sausage
- Add a side of collard greens or cornbread
- Cool things down with sweet tea or lemonade
New Orleans Baked Mac and Cheese
Ingredients
- 1 lb dry spaghetti
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 1 tsp granulated garlic
- ½ tsp ground cayenne pepper
- 4 cups half-and-half
- ½ cup heavy cream
- 3 cups mozzarella cheese divided
- 3 cups cheddar cheese white or orange, divided
Instructions
Preheat and Prep
- Preheat oven to 375°F. Grease a 9×13-inch baking dish (or two 8×8-inch dishes) with baking spray.
Cook the Pasta
- Boil spaghetti in salted water for 6 minutes—just shy of al dente. Drain and set aside.
Make the Roux
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 30 seconds, stirring constantly to form a smooth paste. Add salt, black pepper, garlic, and cayenne pepper.
Add the Cream and Cheese
- Gradually whisk in half-and-half followed by the heavy cream. Bring to a boil, then reduce to a simmer. Stir in half of the mozzarella and cheddar cheeses until melted and smooth.
Mix Pasta and Sauce
- Turn off the heat. Add drained spaghetti to the cheese sauce and mix until well coated.
Assemble and Bake
- Transfer the sauced spaghetti to your prepared baking dish. Sprinkle with the remaining cheese. Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
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