New Orleans Baked Mac and Cheese

 

Creamy, cheesy, and with a signature Cajun kick, this baked spaghetti mac and cheese is a comforting crowd-pleaser.

Yields: 8-10 servings
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

• 1 lb dry spaghetti

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 4 cups half-and-half

• ½ cup heavy cream

• 3 cups shredded mozzarella cheese, divided

• 3 cups shredded cheddar cheese (white or orange), divided

• 2 tsp kosher salt

• 2 tsp ground black pepper

• 1 tsp granulated garlic

• ½ tsp ground cayenne pepper (adjust to taste)

Instructions:

1. Prep:
Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish (or two 8×8-inch dishes) with non-stick spray or butter.

2. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 6 minutes (it should still be quite firm, as it will finish cooking in the oven). Drain well and set aside.

3. Make the Cheese Sauce:

• In a large saucepan or Dutch oven, melt the butter over medium heat.

• Whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth paste (this is called a roux).

• Whisk in the salt, black pepper, granulated garlic, and cayenne pepper until fragrant, about 30 seconds.

• Gradually pour in the half-and-half and heavy cream, whisking constantly to avoid lumps.

• Bring the sauce to a gentle boil, then reduce the heat to a simmer. Cook for 2-3 minutes, stirring often, until the sauce has thickened slightly.

4. Combine Cheese and Pasta:

• Turn the heat to low. Stir in 2 cups of mozzarella and 2 cups of cheddar cheese, one handful at a time, until fully melted and the sauce is smooth.

• Remove the saucepan from the heat. Add the drained spaghetti to the cheese sauce and toss until every strand is thoroughly coated.

5. Assemble and Bake:

• Pour the cheesy spaghetti mixture into the prepared baking dish and spread it into an even layer.

• Sprinkle the remaining 1 cup of mozzarella and 1 cup of cheddar cheese evenly over the top.

• Bake, uncovered, for 25-30 minutes, or until the cheese is golden brown and the edges are bubbly.

• Let it rest for 10 minutes before serving to allow the sauce to set.

Storage & Reheating Tips

• Refrigerate: Cool completely and store in an airtight container for up to 3 days.

• Reheat in Oven (Recommended): Place in a 350°F oven, covered with foil, for 15-20 minutes or until heated through.

• Reheat in Microwave: For a single portion, microwave with a splash of milk to keep it creamy, stirring every 30 seconds.

• Freezing: Freezing is not recommended, as the dairy-based sauce can become grainy and separate upon thawing.