There are certain dishes that tell stories — stories of culture, migration, and comfort. This New Orleans Baked Mac and Cheese is one of them. A beloved Southern staple, but with a delicious twist that might surprise you: there’s no macaroni. That’s right — this dish swaps traditional elbow pasta for tender strands of spaghetti, and somehow… it just works.
I’m honestly kicking myself for not having made this sooner. It’s rich, creamy, and full of soulful flavor — everything you want in a baked mac and cheese, but with a silky, unexpected elegance from the spaghetti. The first bite had me hooked. And when I shared it at a family dinner, everyone was going back for seconds. Anything but boring!!
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What Is New Orleans Baked Mac and Cheese?
This dish is a beautiful reflection of New Orleans’ culinary history. Italian immigrants brought their beloved spaghetti to the South, while African American communities infused it with soulful comfort. The result? A luscious baked cheese casserole that combines Italian texture with Southern heart.
Reasons to Love This Recipe
- Unique twist on a classic – Spaghetti instead of macaroni = creamy, dreamy texture.
- Ultra cheesy – A combo of mozzarella and cheddar makes this melty, gooey perfection.
- One-dish wonder – Bake it up in one pan and serve it straight from the oven.
- Comfort food with a story – Rooted in culture, fusion, and flavor.
What Does It Taste Like?
Each bite delivers that comforting mac-and-cheese vibe, but with a smoother, silkier feel thanks to the spaghetti. The cheese sauce is bold and creamy, layered with garlic, cayenne heat, and a buttery richness that hugs every strand. The crispy baked top? Absolute heaven.
Benefits of This Recipe
- Can feed a crowd — great for potlucks or holiday dinners.
- Quick prep — just 15 minutes of hands-on time.
- Versatile — perfect as a main or side.
- Crowd-pleasing — even picky eaters will love it!
Ingredients You’ll Need
- 1 pound dry spaghetti
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon granulated garlic
- ½ teaspoon ground cayenne pepper
- 4 cups half-and-half
- ½ cup heavy cream
- 3 cups shredded mozzarella, divided
- 3 cups shredded cheddar (white or orange), divided
Tools You’ll Need
- Large pot for boiling pasta
- Large saucepan for cheese sauce
- 9×13 baking dish (or two 8x8s)
- Whisk
- Measuring cups & spoons
- Oven
Ingredient Additions & Substitutions
Want to customize it? Try these:
- Add protein: Toss in cooked bacon, andouille sausage, or rotisserie chicken.
- Add veggies: Stir in sautéed onions, bell peppers, or spinach.
- Cheese swap: Try Gouda, Monterey Jack, or Gruyère for new flavor profiles.
- Spice it up: Amp the heat with more cayenne or a pinch of smoked paprika.
Step-by-Step Instructions
- Preheat oven to 375°F and grease your baking dish.
- Boil the spaghetti for just 6 minutes (it’ll finish cooking in the oven). Drain and set aside.
- Make the roux: Melt butter in a large saucepan. Whisk in the flour and cook for 30 seconds.
- Season: Stir in salt, pepper, garlic, and cayenne.
- Add the dairy: Slowly whisk in half-and-half and cream. Bring to a gentle boil, then reduce to simmer.
- Melt the cheese: Stir in half the mozzarella and cheddar until melted and smooth.
- Combine: Add the drained spaghetti into the sauce and toss gently to coat.
- Transfer & top: Pour everything into the greased dish and top with remaining cheese.
- Bake for 25–30 minutes, until bubbly and golden brown on top.
What to Serve With It
- Fried chicken or BBQ ribs – for the full Southern experience
- Collard greens or roasted okra – classic sides with soul
- A crisp garden salad – for balance
- Hot sauce on the side – if you love a little extra kick
Tips for the Best Baked Mac & Cheese
- Don’t overcook the spaghetti — slightly underdone is perfect before baking.
- Use freshly shredded cheese for better melting (pre-shredded can be waxy).
- Let it rest for 5–10 minutes before serving to help it set.
- For extra crispiness, broil the top for 1–2 minutes at the end.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months. Reheat in the oven or microwave.
- Reheating tip: Add a splash of milk before reheating to loosen the sauce.
Frequently Asked Questions
Can I use other pasta shapes instead of spaghetti?
Yes! While spaghetti gives a unique texture, you can use elbows, penne, or fusilli.
Is this spicy?
It has a gentle kick from the cayenne, but it’s not overpowering. Feel free to adjust to your taste.
Can I make it ahead of time?
Absolutely! Assemble it the night before, cover, refrigerate, and bake when ready.
Final Thoughts
This New Orleans Baked Mac and Cheese is a comforting, cheesy dish with a story in every bite. Whether you’re craving Southern soul or just want to try something new for dinner, this recipe delivers big time. Spaghetti may seem unexpected, but trust me — it works, and then some.
Give it a try, and let it surprise you. I bet it’ll become a regular at your table, just like it has at mine.
More Comforting Casseroles to Try:
- Cajun Shrimp and Beans
- Cheesy Yakisoba Bake
- Chicken & Biscuit Casserole
- Creamy Southern Squash Casserole
📸 Made this dish? Snap a pic, tag me on Pinterest, and leave a review — I’d love to see your cheesy creations!
Nutrition Info (Per Serving – Approx. 8 servings)
Calories: ~510 | Fat: 32g | Carbs: 36g | Protein: 20g
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