New Orleans Baked Mac and Cheese

Prep Time 15

Cook Time 35

Course Breakfast

Cuisine American

Servings

This New Orleans Baked Mac and Cheese is rich, spicy, and overflowing with Southern soul. The use of spaghetti gives it a delightful texture, while the cayenne kick and creamy sauce make it unforgettable. It’s perfect for gatherings but just as satisfying as a main course on a cozy night in.

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 9x13-inch baking dish (or two 8x8-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.