“Stumbled across this dish when I visited a friend in NoLa a few years back. I was confused at first by the choice of pasta, but it was so beyond amazing”

 

This New Orleans Baked Mac and Cheese offers a decadent twist on a classic comfort food. Featuring tender spaghetti in a luxurious, spicy cream sauce infused with garlic and cayenne, and generously loaded with a blend of mozzarella and cheddar cheeses, it bakes to bubbly, golden perfection. It’s a hearty and flavorful side dish or main course that’s truly irresistible.

Ingredients:

Ingredient	Quantity
Dry spaghetti	1 pound
Unsalted butter	4 tablespoons
All-purpose flour	4 tablespoons
Kosher salt	2 teaspoons
Ground black pepper	2 teaspoons
Granulated garlic	1 teaspoon
Ground cayenne pepper	1/2 teaspoon
Half-and-half	4 cups
Heavy cream	1/2 cup
Mozzarella cheese, shredded and divided	3 cups
Cheddar cheese (white or orange), shredded and divided	3 cups

Instructions:

1. Preheat Oven & Prep Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish (or two 8×8-inch baking dishes if you prefer) with baking spray, and set aside.
2. Cook Spaghetti: Cook the 1 pound dry spaghetti in boiling water for exactly 6 minutes. The spaghetti will be very al dente, which is perfect as it will continue to cook in the oven. Drain the spaghetti well and set aside.
3. Make Roux: In a large saucepot or Dutch oven, melt the 4 tablespoons unsalted butter over medium heat. Once melted, whisk in the 4 tablespoons all-purpose flour, creating a paste

1. (roux). Whisk constantly for 30 seconds to cook off the raw flour taste.
2. Season Roux: Add in the 2 teaspoons kosher salt, 2 teaspoons ground black pepper, 1 teaspoon granulated garlic, and 1/2 teaspoon ground cayenne pepper. Whisk to combine with the roux.
3. Create Cheese Sauce Base: Gradually whisk in the 4 cups half-and-half, followed by the 1/2 cup heavy cream. Whisk continuously to prevent lumps. Bring the mixture to a gentle

boil, then reduce the heat to a simmer. Whisk in half of the 3 cups shredded mozzarella cheese and half of the 3 cups shredded cheddar cheese until melted and smooth.

1. Combine Pasta & Sauce: Turn off the heat. Add the partially cooked spaghetti directly into the cheese sauce in the pot, mixing thoroughly to ensure all the spaghetti is well coated.
2. Assemble & Bake: Transfer the sauced spaghetti mixture into the prepared baking dish, spreading it evenly. Top generously with the remaining half of the mozzarella and cheddar cheeses.
3. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the sides are bubbling vigorously and the cheese topping is golden brown and melted.

Serve hot as a hearty side dish or a satisfying main course. Enjoy your rich New Orleans Baked Mac and Cheese!