ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

95% would make again

New Orleans Baked Mac ‘N’ Cheese

This mac ‘n’ cheese recipe may be a little different from what you are used to eating. In New Orleans, we make our mac ‘n’ cheese with spaghetti. Yes, you read that right. We also call it baked spaghetti. Regardless of what you call it, this is a great comforting dish.

Tasty Team

Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Ingredients

for 8 servings

  • 2 teaspoons kosher salt, plus more for boiling
  • 1 lb dried spathetti (455 g)
  • 4 tablespoons unsalted butter
  • 4 tablespoons unbleached all-purpose flour
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne
  • 1 qt half & half (1 L)
  • ½ cup heavy cream (120 mL)
  • 4 cups shredded sharp cheddar cheese (400 g), divided
  • 2 cups shredded pepper jack cheese (200 g), divided
  • 2 cups shredded mozzarella cheese (200 g), divided

Nutrition Info

    Calories 1022
    Fat 71g
    Carbs 55g
    Fiber 2g
    Sugar 7g
    Protein 40g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package instructions until al dente, about 6 minutes. Drain the spaghetti and set aside.
  3. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until incorporated and smooth. Cook until golden brown, about 30 seconds. Add the salt, black pepper, garlic powder, and cayenne and whisk to combine.
  4. Gradually add the half-and-half, whisking for 30–60 seconds between each addition until starting to thicken before adding more. Whisk in the heavy cream until the sauce is smooth and no lumps remain. Bring to a simmer, stirring constantly to prevent scorching on the bottom of the pot.
  5. Reduce the heat to medium and whisk in 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella until the cheese is melted. Remove the pot from the heat.
  6. Add the spaghetti to a 9 x 13-inch (13 x 22 cm) baking dish and pour the cheese sauce on top. Stir well to coat the noodles with the sauce.
  7. In a medium bowl, toss together the remaining 2 cups (200 g) cheddar, 1 cup (100 g) pepper Jack, and 1 cup (100 g) mozzarella cheese, then sprinkle evenly over the top of the spaghetti.
  8. Bake for 30 minutes, or until the cheese is golden brown. Let cool slightly before serving.
  9. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.