A rich, creamy New Orleans–style baked mac and cheese made with spaghetti, bold spices, and a bubbling cheese crust.
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Calories: 610kcal
Equipment
- Large saucepot
- whisk
- 9x13-inch baking dish
- colander
Ingredients
- 1 lb dry spaghetti
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 1 tsp granulated garlic
- 0.5 tsp ground cayenne pepper
- 4 cups half-and-half
- 0.5 cup heavy cream
- 3 cups mozzarella cheese, divided
- 3 cups cheddar cheese, divided
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish with baking spray.
- Cook spaghetti in boiling water for 6 minutes. Drain and set aside.
- Melt butter in a large saucepot and whisk in flour for 30 seconds to create a roux.
- Add salt, pepper, garlic, and cayenne. Gradually whisk in half-and-half and heavy cream.
- Bring to a boil, reduce heat, and whisk in half of the mozzarella and cheddar cheeses.
- Turn off heat and stir in the spaghetti until evenly coated.
- Transfer mixture to the baking dish and top with remaining cheeses.
- Bake 25–30 minutes until the sides are bubbling and the top is golden.
Notes
Cook the spaghetti slightly underdone so it finishes perfectly in the oven.
Nutrition
Calories: 610kcal | Carbohydrates: 54g | Protein: 28g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 115mg | Sodium: 720mg | Potassium: 260mg | Fiber: 2g | Sugar: 7g | Vitamin A: 20IU | Calcium: 45mg | Iron: 12mg