In the Big Easy, macaroni and cheese is a bit different; there’s no macaroni in sight. No, New Orleans Baked Macaroni and Cheese is made with spaghetti but still coated in that rich and velvety cheese sauce that you’d expect with mac-n-cheese.
INGREDIENTS
- 1 pound dry spaghetti
- 4 tablespoon unsalted butter
- 4 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground cayenne pepper
- 4 cups half-and-half
- 1/2 cup heavy cream
- 3 cups mozzarella cheese, divided
- 3 cups (white or orange) cheddar cheese, divided
PREPARATION
- Preheat oven to 375°F and grease a 9×13 baking dish (or 2 8×8 baking dishes) with baking spray, set aside.
- Cook spaghetti in boiling water for 6 minutes, drain and set aside.
- In a large saucepot, melt butter and whisk in flour, creating a paste, whisking constantly for 30 seconds. Add in salt, pepper, garlic, and cayenne pepper.
- Gradually whisk in half-and-half followed by heavy cream. Bring to a boil and reduce to a simmer whisk in half of the mozzarella and cheddar cheeses.
- Turn off the heat and add in the spaghetti, mixing to combine.
- Transfer the sauced spaghetti into the prepared dish. Top with remaining cheese. Bake for 25 to 30 minutes or until the sides are bubbling and the top is golden.