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My New Orleans Cheesy Baked Mac and Cheese, also known as baked spaghetti, is coated in a creamy cheese sauce and baked to golden-brown perfection. Ready from start to finish in under an hour, this comforting dish is bound to become a staple in your home.
Here are some delicious main dishes to serve with this cheesy macaroni: Crispy Southern Fried Chicken, Root Beer Braised Short Ribs, Southern Fried Fish, Smothered Turkey Wings, and Southern Pot Roast.
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If you’re looking for the ultimate comfort food, then you’ve come to the right place. Made from scratch in under an hour, New Orleans Baked Mac and Cheese is easy to cook and melt-in-your-mouth delicious.
The homemade cheese sauce starts with your basic blonde roux and is brought to life with a combination of heavy whipping cream, spices, sharp cheddar cheese, and mozzarella. By sprinkling extra cheese over the mac and cheese before we bake it, we get an incredible golden-brown crust that makes you want to dive right in before it’s even on the table.
Unless you grew up in New Orleans, you might have already noticed a distinct difference between this mac and cheese and the kind you’re used to. Instead of elbow noodles or shells, I use spaghetti noodles for my mac and cheese. And it’s not just me; this is how we do it in New Orleans!
Now, we New Orleanians might be a little quirky, but I promise there’s a method to the madness. I can’t quite explain why, but using spaghetti noodles for mac and cheese just works. You’ll have to trust me on this for now and try it out for yourself to come up with a verdict of your own.
I have cooked my New Orleans Baked Mac and Cheese for friends, family, and strangers alike and have always gotten the same resounding ‘WOW’ in response. Serve it up alongside your favorite protein source and cornbread or a side salad for a complete meal that promises to impress even the most finicky of guests.
Key Ingredients
To make this creamy baked mac and cheese recipe, you will need the following key ingredients:
Spaghetti Noodles
The New Orleanian in me stands firmly by this one, but I won’t be offended if you choose to use a different noodle other than spaghetti. Common choices include elbow, shell, and cavatappi.
Heavy Cream
We will be using both heavy cream and half and half to form the base of our rich and creamy cheese sauce.
Cheeses
Sharp cheddar cheese and mozzarella make up our dream team! Both of these cheeses offer a fantastic flavor and melt beautifully into the sauce. My favorite is pepper jack.
Spices
We don’t need to rely too heavily on spices for flavor because we get plenty from the cheese. I like to keep my mac and cheese spices simple with kosher salt, black pepper, garlic powder, and cayenne pepper.
Roux
A basic mixture of butter and flour, we use a roux to get our macaroni and cheese sauce started and ensure that it gets nice and thick.
How to Make New Orleans Baked Mac and Cheese
You can make this flavorful mac and cheese recipe in just 5 easy steps:
Preheat the oven to 400°F/204°C. Melt the butter in a pot over medium heat. Add the flour and whisk together for 30 seconds.
Once thoroughly combined, add salt, black pepper, cayenne pepper, and garlic powder.
Slowly whisk in the half and half, then add cream and bring to a boil.
Once boiling, add sharp cheddar and mozzarella, then reduce heat to medium-low and stir until the cheese has melted.
Add sharp cheddar and mozzarella to the spaghetti, then pour the cheese sauce over the dish and stir to combine.
Sprinkle the remaining cheese evenly so that the top is fully coated.
Bake the mac and cheese for 25 to 30 minutes until the cheese is golden-brown and bubbly.
Cut into squares and serve immediately, garnished with hot sauce and fresh parsley.
Storage
Baked mac and cheese is best when served hot out of the oven. It will remain fresh in the fridge for seven days, covered or in an airtight container.
To freeze, place in a freezer storage bag for two months. Thaw for 24 hours before reheating. Reheat in a 350°F/176°C oven for 12-15 minutes until hot.
New Orleans Mac and Cheese Recipe Tips
Here are some of my top tips and tricks to help you make this recipe:
- To cook the flour taste out of your roux, make sure to whisk in the half and half slowly in thirds.
- Got a serious craving for cheese? Feel free to add as many types of cheese as you like. I’ve used anywhere from one to five different kinds of cheese in my mac and cheese, so there’s room for creativity here.
- If you’re a spicy food lover like me, try doubling up on the cayenne pepper or garnishing with a few dashes of your favorite hot sauce.
Rotate the pan halfway through baking to ensure that your mac and cheese browns evenly. - Try adding a fresh sprig of rosemary or thyme when cooking your sauce to impart some extra flavor. Be sure to remove the sprig before pouring the sauce into the casserole dish.
Frequently Asked Questions
Below you will find the answers to some of the most frequently asked questions about this baked mac and cheese recipe:
What’s the best cheese for mac and cheese?
Sharp cheddar is pretty widely considered to be the king when it comes to mac and cheese. I like to use a combination of sharp cheddar and mozzarella because both cheeses melt well into a creamy texture with tons of rich, amazing flavors.
How to make a Creamy Cheese Sauce?
Here’s the easiest way to make one. It's all in the roux, you’ll need equal parts flour and unsalted butter, a medium pot and a whisk or a wooden spoon and about 10 minutes.
- Melt butter in a pot over medium heat, stir in flour with a wooden spoon or whisk. I prefer a whisk when making a roux because it helps prevent lumps.
- Once the roux forms, pour milk or heavy cream in thirds to allow the flour to cook out so there’s no flour aftertaste.
- Stir in cheese, garlic powder and other spices until cheese melts and sauce thickens. The sauce should be smooth and able to coat a spoon.
Can you freeze mac and cheese?
Absolutely. When freezing mac and cheese, it’s crucial to allow it to cool to room temperature before transferring it to an airtight storage bag or container. After properly containing the mac and cheese, you can store it in the freezer for up to 3 months. To reheat, let it thaw for 48 hours and then heat it in the oven at 350°F for 10-15 minutes.
How can I make this dish spicier?
To kick your baked cajun mac and cheese up a notch, you can either double up on the cayenne pepper or garnish with a few dashes of Louisiana hot sauce. I prefer the latter because it allows each person to control how much spice they add to their serving.
More Comfort Food Recipes
If you liked this delicious comfort food recipe, try these next:
- 20 Minute Creole Jambalaya
- Chicken Enchilada Pasta
- Oxtail Quesadillas
- New Orleans Red Beans and Rice
- Texas Style Oven Brisket
Macaroni and cheese are some of the most beloved comfort foods in America. If you want a mac and cheese recipe that impresses your guests try out my tasty New Orleans-style mac and cheese recipe.
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📖 Recipe
New Orleans Baked Mac and Cheese
Equipment
Ingredients
- 1 lb. spaghetti
- 4 tablespoons unsalted butter
- 4 tablespoons unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- ½ teaspoon cayenne
- 1 teaspoon granulated garlic
- 1 quart half and half
- ½ cup heavy cream
- 4 cups sharp cheddar
- 4 cups mozzarella
Instructions
- Preheat oven to 400°F/206°C. Cook pasta in boiling water for 6 minutes.
- Melt butter in a medium pot over medium heat. Add flour and whisk together for 30 seconds. Add salt, black pepper, cayenne, and garlic powder.
- Whisk in half and half in thirds, then add cream. Bring to a boil once boiling add 2 cups cheddar and 1 cup mozzarella. Reduce heat to medium low and stir until cheese has melted.
- Add the spaghetti to a 9 x 13 casserole dish. Add 1 cup of mozzarella and 1 cup of cheddar. Pour the cheese sauce over, stir to combine, and sprinkle the remaining cheese over top. Bake for 25 to 30 minutes, until the cheese has browned evenly.
- Cut into squares and serve immediately.
Video
Notes
- To cook the flour taste out of your roux, make sure to slowly whisk in the half and half in thirds.
- Got a serious craving for cheese? Feel free to add as many types of cheese as you like. I’ve used anywhere from one to five different cheeses in my mac and cheese, so there’s definitely room for creativity here.
- If you’re a spicy food lover like me, try doubling up on the cayenne pepper or garnishing with a few dashes of your favorite hot sauce.
- To ensure that your mac and cheese browns evenly, rotate the pan halfway through baking.
- Try adding a fresh sprig of rosemary or thyme when cooking your sauce to impart some extra flavor. Be sure to remove the sprig before pouring the sauce into the casserole dish.
Kells says
This popped up in my Pinterest feed and I read some of the critical comments regarding the pasta used. I just Ed wanted to pop in here to say I’m here for this and I cannot wait to make it!
Kenneth says
Thanks, Kells. Once the critical folks try the recipe, their tune will change. I hope you and your family enjoy it!
Emzi says
Thought this would be weird at first due to being used to the more tradition style mac n cheese, but wanted to try it as it sounds interesting. I was not disappointed, it was incredible. The spaghetti noodles really allow you to get all the cheese sauce and the taste and flavour is incredible. Definitely something people should try and will be something I make regularly from now on 🙂
Kenneth says
Love it!!!! Glad the non-traditional New Orleans tradition came out incredible!
Hannah says
Hello Kenneth!
I saw in the Tasty Youtube video, you also used Pepper Jack cheese, isn't mentioned in this recipe version how much you used. Also the cooking times aren't the same either. Here it's 15-20 mins, but in the video 30 mins. Please clarefy these differens.
Looks like a really great Mac &Cheese.
Have a nice day.
Hannah
Kenneth says
Hello Hannah,
I added 2 cups of pepper jack, so I increased the cooking time in the oven. I hope you enjoy it.
Jessica says
Don’t let anyone say anything negative about the spaghetti noodles. My aunt has been using spaghetti noodles in her Mac n cheese since the 80s and it has always been the best! I cannot wait to try this recipe! Going on next week’s menu!!
Jane Wilcox says
I can see why this would be a hit, it is not unlike Tettrazini. That is made with a spaghetti base, then a cheese sauce, cheddar, and parm. I make mine with half milk and half chicken broth, with a tad bit of dry sherry. That mixture is poured over the pasta with cooked chicken or turkey, and sauteed mushrooms cooked in butter and sherry. A breadcrumb and parm mixture tops it off before baking. One of our family favorites.
Lynn says
While your recipe looks amazing, we don’t usually use spaghetti noodles for baked macaroni (what New Orleanians actually call Mac and cheese, NOT baked spaghetti). We use #1 macaroni, also called bucatini.
TerezElle says
Hi! We actually called it baked macaroni or macaroni. 🙂
Kenneth Temple says
Indeed!
Amanda says
I added Emerils seasoning instead of just cayenne. Everything else I did the same. It turned out amazing. We had grilled chicken and broccoli, and my husband mixed it all together. Big hit!
Deborah Montgomery says
Just looked at the video and for me both Mac and chez look and sound good to me. Bye to the critics. I will be trying both of the Mac and chez to judge for myself.
Deborah Montgomery says
Just looked at the video and for me both Mac and chez look and sound good to me. Bye to the critics. I will be trying both of the Mac and chez to judge for myself.
Kenneth says
Love it.
Laurie says
This recipe is Delicious. My daughter is a Celiac and I prefer the gluten free spaghetti noodles over the gluten free elbows. A true comfort food my whole family enjoyed.
Marlo says
Made this tonight, it was very good. I liked the spaghetti noodles in it!! My brother is having another helping as I type this. I would make it again and add hot sauce next time!!
Bryan Carswell says
Love your recipe! Actually very close to my family's recipe as well. We do the roux/bechamel too. We use a mix of cheddar, muenster, and cottage cheese. The one thing that adds a twang to ours is a splash of white wine to the sauce before adding to the pasta. Gonna start adding cayenne and see how many eyebrows are raised next family dinner!
Blanca says
Looks delicious!
joec says
I can tell by the ingredients list that this will be delicious, and the use of spaghetti is what drew me to the recipe because it is different from the mac and cheese I'm used to. Can't wait to try.
Denise says
Can this be made the night before?
Kenneth Temple says
Yes.
Sandy says
Wow! This recipe was amazing!!! I'll definitely be making this my go-to mac and cheese recipe. Next time, I'm going to make the roux in a giant pan and add the cooked spaghetti noodles to that to stir in. I found it very difficult to stir it well in the 9x13 dish.
Thanks so much for sharing!!!
Kenneth Temple says
Love it! That big pot will work. I usually combine everything in the pot before pouring it into the baking dish.
Kandi says
Accidentally dumped the entire box of spaghetti into the pot last night and didn’t want to use the whole thing for a veggie pasta. So THANK YOU for this super neat recipe that allowed me to not waste food and have yummy leftovers for kiddos this week.
It was a simple recipe with simple ingredients with a really comfy cozy taste.
Lezlee Ellison says
Haven’t made this yet but it sounds wonderful. Thank you for sharing.
Katie says
I made this tonight, it was SO GOOD ! And easy! Def making this again.
Kenneth Temple says
I'm glad you enjoyed it!
Laura says
I can’t wait to try this. Could I had some cooked chicken to make it more of a meal and should I add more liquid to it if I do. I guessing 2 or 3 cups of rotisserie chicken.
Kenneth Temple says
You can add some chicken to it without the addition of any liquid, this mac n cheese is super creamy.
Amy Mathes says
I am making your recipe for the first time. I’ve always been known for my baked Mac n cheese with my family and I am from New Orleans but I want to kick it up a bit. My question is can I prep your recipe the day before and put it in the oven the next day? That’s how I normally make my baked Mac n cheese.
Kenneth Temple says
Hey Amy, I would keep the sauce and pasta separate because pasta is infamous for absorbing sauce. However, if you want to fully assemble it I would add 1/4-1/2 cup of pasta water to the sauce so it's extra wet and you can avoid my first comment.
Barbara Reynolds says
can't wait try my husband is a spaghetti so this perfect he doesn't mac noddles
Preston says
I’m going to make it tonight. Planning to modify slightly by throwing some small Cajun seasoned shrimp in it. Will have Caesar side salad and garlic bread😋
Kenneth Temple says
I used to do one with blackened shrimp or chicken in it. Enjoy!
Joy says
Wanted something different this year for Thanksgiving and decided to give this recipe a try. It did not disappoint! I was pleasantly surprised by the subtle heat that lingered after each bite as well as the flavor profile. I only had Colby Jack cheese on hand, and I had to use whole milk in the place of half and half. I was scared that I would mess up the dish, but the seasoning and ingredients were so forgiving that I didn't miss a beat. Thank you for the care, time, and intentionality you put into your recipes. My family was able to add a new "family recipe" this year, which meant more than I can say. Again, thank you!
Cindy says
It’s Christmas Day and I’m having fun making your recipe. Can’t wait for dinner to enjoy. It’s rainy in NOLA today, so I had to make Mac n cheese.
It’s five stars!⭐️⭐️⭐️⭐️⭐️