New Orleans Baked Mac and Cheese

New Orleans Cheesy Baked Mac and Cheese

This New Orleans-style baked mac and cheese delivers a delicious twist on the classic comfort food with its unique approach using spaghetti noodles instead of traditional elbow macaroni. The creamy, richly flavored cheese sauce coats every strand of pasta before being topped with additional cheese and baked until golden and bubbly. Ready in under an hour, this crowd-pleasing dish transforms simple ingredients into a memorable meal that captures the distinctive culinary spirit of the Big Easy.

I first tasted this style of mac and cheese at my friend's grandmother's house in the Garden District of New Orleans. I was skeptical about the spaghetti at first—it seemed almost sacrilegious to a mac and cheese purist like myself. But after one forkful, I was completely converted. That was fifteen years ago, and I've been making it this way ever since. The way the sauce clings to each strand of spaghetti creates a completely different eating experience than using short pasta shapes.

Ingredients

• Spaghetti Noodles: The signature element that makes this New Orleans-style. The long strands create pockets that trap the creamy sauce differently than traditional elbow macaroni. Don't break the noodles; keep them full length for the authentic experience. The texture when baked is simply magical.
• Sharp Cheddar Cheese: Provides the bold, tangy flavor that forms the backbone of any great mac and cheese. I recommend buying a block and grating it yourself, as pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. The sharper the cheddar, the more pronounced the cheese flavor will be.
• Mozzarella Cheese: Adds incredible meltability and that coveted cheese-pull effect when serving. The mild flavor balances the sharpness of the cheddar while contributing to the creamy texture. Low-moisture mozzarella works best here, as it melts beautifully without making the dish watery.
• Heavy Cream and Half-and-Half: This combination creates the perfect richness and body for the sauce. The fat content in heavy cream gives the sauce its luxurious mouthfeel, while the half-and-half provides a bit more milk protein for a stable sauce. Together, they create the ideal base for the cheese to melt into.
• Butter and Flour: Forms the roux that thickens our sauce and prevents the cheese from separating. A proper roux is the foundation of many New Orleans dishes, and this mac and cheese is no exception. Taking time to cook the roux properly eliminates any raw flour taste.
• Spices: The subtle heat from cayenne pepper is quintessentially New Orleans, while garlic powder adds depth without overwhelming the cheese flavor. Kosher salt and black pepper round out the seasoning. The beauty is in the restraint here—just enough spice to enhance the cheese, not compete with it.

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Step-by-Step Instructions

Prepare your oven and pasta:

Preheat your oven to 400°F (204°C) and bring a large pot of generously salted water to a boil. Cook 1 pound of spaghetti for about 7 minutes until al dente (slightly firm). Remember, the pasta will continue cooking in the oven, so keeping it al dente now prevents mushiness later. Drain well, return to the pot, and set aside.

Start the roux:

In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter, swirling occasionally until completely melted and starting to bubble slightly. Add 4 tablespoons of all-purpose flour and immediately begin whisking. Continue to whisk constantly for about 30 seconds to cook out the raw flour taste. The mixture should look like wet sand and smell slightly nutty.

Season the base:

To the roux, add 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper (adjust to your heat preference), and 1 teaspoon garlic powder. Whisk to incorporate the spices evenly throughout the roux. This step infuses the spices into the fat, helping their flavors bloom beautifully.

Create the cream sauce:

Slowly pour in 1 cup of half-and-half in a steady stream while whisking constantly to prevent lumps. Once smooth, add 2 cups of heavy cream and continue whisking. Bring the mixture to a gentle boil, still whisking frequently. The sauce should noticeably thicken enough to coat the back of a spoon.

Add cheese to the sauce:

Reduce the heat to medium-low and add 2 cups of shredded sharp cheddar cheese and 1 cup of shredded mozzarella to the cream sauce. Stir continuously until all the cheese has melted and the sauce is smooth and velvety. Remove from heat once completely melted.

Assemble the mac and cheese:

To the pot with the drained spaghetti, add an additional 1 cup of shredded sharp cheddar and 1 cup of shredded mozzarella. Toss gently to distribute. Pour the hot cheese sauce over the spaghetti and cheese mixture, then stir gently but thoroughly to coat every strand with sauce.

Transfer and top:

Pour the sauced spaghetti into a 9x13-inch baking dish, spreading it evenly. Sprinkle the remaining cup each of shredded cheddar and mozzarella evenly over the top, making sure to create a complete cheese layer that will form that coveted golden crust.

Bake to perfection:

Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cheese on top is bubbly and golden brown with some darker spots for flavor. For even browning, rotate the dish halfway through baking. If the top is browning too quickly, loosely cover with aluminum foil.

Rest briefly:

Allow the mac and cheese to rest for about 5 minutes after removing from the oven. This brief rest helps the sauce set slightly so it doesn't completely run when you cut into it, but it's still gloriously creamy.

Serve and enjoy:

Cut into squares and serve hot, garnished with a sprinkle of fresh chopped parsley for color if desired. Many New Orleanians also enjoy a few dashes of hot sauce on top for an extra kick.

The Spaghetti Surprise

If you're raising an eyebrow at the thought of using spaghetti instead of elbow macaroni, you're not alone. But this uniquely New Orleans approach creates a completely different textural experience. The long strands of pasta intertwine and create little pockets that trap the cheese sauce, resulting in an almost casserole-like dish that can be cut into neat squares. Each forkful delivers the perfect balance of creamy sauce and tender pasta, with the strands creating a subtle structure that holds together beautifully when baked.

Mastering the Perfect Cheese Sauce

The key to a silky-smooth cheese sauce lies in the roux and the proper melting technique. A blonde roux (butter and flour cooked just until it smells nutty but hasn't browned) provides the perfect base. Adding the half-and-half in thirds allows the flour to cook out completely, eliminating any raw taste. When incorporating the cheese, remove the pot from direct heat and add the cheese gradually, stirring constantly. This gentle approach prevents the proteins in the cheese from seizing up and creating a grainy texture.

Creative Variations

While the classic version is perfect as is, this versatile dish welcomes creativity. For a spicier version, substitute pepper jack for some or all of the cheddar. For a smokier profile, add a cup of smoked gouda or a teaspoon of smoked paprika to the sauce. Protein additions like cooked andouille sausage, crawfish tails, or lump crabmeat can transform this side dish into a hearty main course with true New Orleans flair. For an extra-indulgent version, stir in a few ounces of cream cheese when making the sauce.

Make-Ahead Possibilities

This dish is perfect for meal prep or entertaining. You can assemble the entire dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, simply let it sit at room temperature for about 30 minutes, then bake as directed, adding an extra 5-10 minutes to the baking time since it will be starting cold. The mac and cheese also freezes beautifully after baking – portion into individual servings, freeze, and reheat in the microwave or oven for a quick comfort food fix anytime.

My Louisiana-born grandmother had very strong opinions about cooking, and mac and cheese was no exception. She scoffed the first time she saw my "fancy cheese sauce" with its carefully made roux. "Just throw it all in a dish with some evaporated milk!" she insisted. But even she had to admit, after taking a bite, that the extra steps were worth it. "Still not as good as mine," she claimed, but I noticed she took a second helping anyway.

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Perfect Pairings

In New Orleans, this mac and cheese is often served alongside red beans and rice, fried chicken, or blackened fish for a complete meal. For a lighter approach, pair it with a simple green salad dressed with a tart vinaigrette to cut through the richness. It's also excellent with garlicky sautéed greens like collards or mustard greens – their slight bitterness provides the perfect counterpoint to the creamy, cheesy pasta.

Storing and Reheating

This mac and cheese keeps beautifully in the refrigerator for up to a week. For best results when reheating, add a splash of milk or cream before warming to revive the creamy texture. Reheat individual portions in the microwave at 50% power, stirring occasionally, or warm larger amounts in a 350°F oven, covered with foil, until heated through. The mac and cheese can also be frozen in an airtight container for up to two months – thaw overnight in the refrigerator before reheating.

New Orleans mac and cheese has become my signature potluck dish, the one friends specifically request when we're planning gatherings. There's something about the unexpected spaghetti twist that gets people talking, and the creamy, perfectly seasoned cheese sauce never fails to impress even die-hard mac and cheese enthusiasts. Whether you're looking to bring a taste of New Orleans to your table or simply want to elevate an everyday comfort food classic, this recipe delivers that perfect balance of familiar flavors and exciting new textures.

Frequently Asked Questions

→ Why does New Orleans mac and cheese use spaghetti instead of elbow macaroni?

This is a unique Creole tradition that creates a different texture and eating experience. The long strands of spaghetti become intertwined with the cheese sauce, creating a lasagna-like consistency when cut into squares.

→ Can I use different types of cheese?

Absolutely! While this recipe calls for sharp cheddar and mozzarella, you can experiment with cheeses like fontina, gruyère, pepper jack, or colby. Many New Orleans cooks use up to five different cheese varieties in their baked mac and cheese.

→ How can I make this dish spicier?

To add more heat, double the amount of cayenne pepper or add a few dashes of your favorite hot sauce. You could also mix in some diced jalapeños or a pinch of red pepper flakes to the cheese sauce.

→ Can I make this ahead of time?

Yes! You can assemble the dish up to a day ahead and refrigerate it (unbaked). Add about 10-15 minutes to the baking time if cooking from cold. You can also freeze it for up to 3 months - just thaw for 48 hours before reheating.

→ What can I serve with New Orleans baked mac and cheese?

This hearty side pairs wonderfully with Creole and Southern classics like fried chicken, gumbo, smothered pork chops, or blackened fish. A simple green salad with vinaigrette makes a nice contrasting side to cut through the richness.