New Orleans Baked Mac and Cheese (Print-Friendly Version)

Rich, cheesy baked mac and cheese blended with Creole flavors, sharp cheddar, mozzarella, and a unique use of spaghetti.

# What You’ll Need to Make This:

→ Pasta

01 - 454 g (1 lb) dried spaghetti

→ Dairy

02 - 57 g (4 tablespoons) unsalted butter
03 - 950 ml (1 quart) half and half
04 - 120 ml (1/2 cup) heavy cream
05 - 450 g (4 cups) sharp cheddar cheese, shredded
06 - 450 g (4 cups) mozzarella cheese, shredded

→ Seasonings

07 - 4 tablespoons unbleached all-purpose flour
08 - 2 teaspoons kosher salt
09 - 2 teaspoons freshly ground black pepper
10 - 0.5 teaspoon cayenne pepper
11 - 1 teaspoon granulated garlic

# How to Prepare:

01 - Preheat oven to 206°C. Bring a large pot of salted water to a boil and cook spaghetti for 6 minutes, then drain.
02 - Melt butter in a medium enamel cast iron pot over medium heat. Add flour and whisk for 30 seconds until smooth. Stir in kosher salt, black pepper, cayenne, and granulated garlic.
03 - Slowly whisk in half and half in three additions, then add heavy cream. Bring mixture to a boil, add 225 g (2 cups) cheddar and 115 g (1 cup) mozzarella, reduce heat to medium-low, and stir until cheese has fully melted.
04 - Place cooked spaghetti in a 23 x 33 cm (9 x 13 in) casserole dish. Sprinkle 115 g (1 cup) mozzarella and 115 g (1 cup) cheddar over pasta. Pour cheese sauce evenly over the top and stir to fully combine.
05 - Distribute the remaining 225 g (2 cups) cheddar and 225 g (2 cups) mozzarella evenly over the casserole. Bake for 25 to 30 minutes, rotating the pan halfway through, until the cheese is deeply golden and bubbling.
06 - Allow to cool slightly, cut into squares, and serve immediately while hot.

# Extra Tips:

01 - For a deeper flavor, infuse the sauce with a fresh sprig of rosemary or thyme, removing the herb before assembling the dish.
02 - To remove the raw flour taste, whisk in the half and half gradually and allow the roux to cook thoroughly.
03 - Double the cayenne or garnish with hot sauce for extra heat.
04 - Rotate the casserole dish halfway through baking to achieve even browning.
05 - Try incorporating additional cheese varieties for a richer, more complex flavor profile.
06 - To freeze, cool completely before storing in an airtight container. Reheat thawed portions in an oven at 175°C for 10–15 minutes.

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