New Orleans Baked Mac and Cheese

This creamy golden New Orleans baked mac and cheese is pure comfort with a Creole twist My family always called it baked spaghetti and let me tell you the combination of gooey cheese and tender pasta on a Sunday just has a magic way of gathering everyone around

Ingredients

• Spaghetti: It soaks up all the cheesy sauce and stays tender Use a good quality brand for best results
• Unsalted butter: Creates a classic roux and rich flavor Look for butter with a deep yellow color for freshness
• Unbleached allpurpose flour: Thickens the sauce and blends smoothly Choose a fine, soft flour for a silky texture
• Kosher salt: Balances the sauce and brings out the cheesy notes Use flaky salt for easy seasoning
• Black pepper: Adds sharp warmth Freshly cracked makes all the difference
• Cayenne: Brings a hint of lively heat Adjust for your spice-tooth
• Granulated garlic: Provides a savory backbone Pick a fresh bottle for the boldest flavor
• Half and half: Delivers creamy richness Choose one with no added gums for a pure taste
• Heavy cream: Intensifies the luxurious texture
• Sharp cheddar: Offers tang and depth Shred straight from the block for best melt
• Mozzarella: Melts into gooey strands making every bite stretchy and smooth Use low moisture for a golden top

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil Add spaghetti and cook for six minutes The pasta will finish cooking in the oven so aim for al dente Drain and set aside

Make the Roux:

Melt butter over medium heat in a sturdy pot Sprinkle in flour whisking steadily for about thirty seconds until the mixture turns slightly golden and smells nutty No rushing here as this step removes any floury taste

Season the Base:

Sprinkle in kosher salt black pepper cayenne and granulated garlic onto the roux Stir constantly for one more minute Toasting the spices right here builds a better depth

Create the Sauce:

Gradually pour in half and half in three additions whisking smooth between each Before the final pour let things bubble a little so the sauce thickens evenly Stir in your heavy cream Let the mixture come up to a low boil

Melt the Cheeses:

Lower the heat and add two cups cheddar and one cup mozzarella Stir until the cheese is fully melted and silky Pause to savor the transformation from cream to luscious cheese sauce

Assemble the Dish:

Layer cooked spaghetti into a nine by thirteen casserole dish Sprinkle one cup mozzarella and one cup cheddar over the noodles Pour the hot cheese sauce over and stir gently until every strand is coated Finish by topping with remaining cheeses for that irresistible crust

Bake to Perfection:

Slide the casserole into a preheated four hundred degree oven Bake for twenty five to thirty minutes until the top turns golden brown and bubbling For even browning rotate the pan halfway through Let cool five minutes before cutting into squares

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Storage Tips

Let leftovers cool completely before storing This keeps condensation from making the cheese sauce watery Once cooled transfer to an airtight container and refrigerate for up to four days For longer storage freeze in portions letting them thaw gently in the fridge for two days Heat the dish uncovered in the oven for best texture

Ingredient Substitutions

No half and half Use equal parts milk and cream If you only have cheddar sub more mozzarella or even Monterey Jack for stretch Want a smokier note swap part of the cheddar for smoked gouda Switch up the pasta with penne or rotini if you are out of spaghetti

Serving Suggestions

Serve piping hot with a splash of Louisiana hot sauce Choose a green salad or garlicky greens to cut the richness Fresh herbs like thyme or parsley add a bright finishing touch

A Little History

Mac and cheese is a Southern soul food classic but the New Orleans version with spaghetti comes from the city’s vibrant Creole traditions Families adapted classic dishes to suit available ingredients and this smart twist is now a beloved comfort food from church potlucks to Mardi Gras feasts

Recipe FAQs

→ Why use spaghetti instead of elbow macaroni?

Spaghetti is traditional in New Orleans for baked mac and cheese, offering a unique texture and heartiness that sets it apart from classic versions. The sauce clings beautifully to the noodles for a distinctive bite.

→ How can I make the cheese sauce smooth?

Slowly whisk the half and half into your roux in thirds to prevent lumps and create a creamy texture. Melt the cheese gradually for best results.

→ Can I add other cheese varieties?

Absolutely! Feel free to blend in Gruyère, Colby Jack, or any favorites. Mixing cheeses adds depth and flavor complexity to the finished dish.

→ How can I add more spice?

Increase the cayenne or sprinkle hot sauce on top before baking. Fresh jalapeño slices or red pepper flakes also offer a tasty kick.

→ What’s the best way to reheat leftovers?

Let the mac and cheese thaw if frozen, then reheat in the oven at 350°F for 10–15 minutes to maintain its creamy consistency and golden crust.

→ Tips for ensuring even browning?

Rotate your baking dish halfway through cook time. This step helps the cheese topping brown uniformly and prevents hot spots.