Description
This New Orleans Baked Mac and Cheese recipe offers a unique twist by using spaghetti instead of traditional macaroni. Also known as baked spaghetti in the region, this creamy, cheesy casserole blends sharp cheddar and mozzarella cheeses with a rich half-and-half and cream sauce, baked to golden perfection. It’s a flavorful Southern Creole side dish perfect for any gathering.
Ingredients
Pasta
- 1 lb. spaghetti
Cheese Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon granulated garlic
- 1 quart half and half
- ½ cup heavy cream
- 4 cups sharp cheddar cheese, shredded
- 4 cups mozzarella cheese, shredded
Instructions
- Preheat and Cook Pasta: Preheat your oven to 400°F (206°C). Bring a large pot of salted water to a boil and cook the spaghetti for 6 minutes until just tender. Drain and set aside.
- Make the Roux and Seasoning: In a medium pot over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds to form a roux. Add the kosher salt, black pepper, cayenne, and granulated garlic, whisking to incorporate evenly.
- Add Dairy and Melt Cheese: Gradually whisk in the half and half in thirds to avoid lumps, then stir in the heavy cream. Bring the mixture to a boil, then lower the heat to medium-low. Add 2 cups of sharp cheddar and 1 cup of mozzarella, stirring continuously until the cheese melts and the sauce is smooth.
- Assemble the Casserole: In a 9 x 13-inch casserole dish, spread the cooked spaghetti. Add 1 cup of mozzarella and 1 cup of cheddar cheese over the pasta. Pour the cheese sauce evenly over the top and stir gently to combine all ingredients. Sprinkle the remaining shredded cheese on top for a golden crust.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes until the cheese on top is browned and bubbly.
- Serve: Remove from oven, let cool slightly, then cut into squares and serve immediately for a comforting, cheesy baked pasta experience.
Notes
- Using spaghetti instead of traditional macaroni gives the dish a unique texture and distinguishes this recipe from classic mac and cheese.
- Adjust cayenne pepper to taste if you prefer less heat.
- For best results, use freshly shredded cheese rather than pre-shredded to improve melting texture.
- If you prefer a thinner sauce, add a bit more half and half or cream.
- This dish can be prepared a day ahead and refrigerated; reheat in the oven covered with foil to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Creole, New Orleans, Southern
