Baked macaroni and cheese pasta is a classic comfort food that brings smiles to any table. This version is a twist on the traditional dish, using spaghetti for a fun texture and creamy cheese sauce that melts in your mouth.
This recipe addresses dry macaroni, uneven cheese melting, and a floury taste from the sauce, creating a creamy and cohesive dish.
As someone who likes to share tasty meals with family and friends, I often worry about dry or lumpy mac and cheese. But with this recipe, I finally have a reliable way to whip up a warm, cheesy dish that everyone can enjoy , even those with gluten allergies.
This baked mac and cheese is quick to prepare, coming together in just 45 minutes. You’ll get a rich, creamy sauce that stays smooth, and a lovely golden crust on top. Plus, rotating the pan while it bakes helps everything melt evenly.
Why You Will Love This Recipe
- Texture Galore , You’ll get a lovely golden-brown crust on top that adds a nice crunch, while the inside remains creamy and comforting.
- Flavor Explosion , With sharp cheddar and mozzarella, each bite is rich and cheesy with a hint of spice that makes it so satisfying.
- Quick Prep , Ready in under an hour, it’s a great option for weeknight dinners or when you’re entertaining unexpected guests.
- Easy Storage , Leftovers keep well in the fridge for a week or can be frozen for up to two months, meaning you can enjoy this dish anytime.
Ingredient Notes
- Spaghetti: This is your pasta base! I prefer spaghetti for its ability to hold onto the sauce well. If you want, penne also works nicely.
- Sharp cheddar: It brings that rich, tangy flavor that’s cozy and comforting. Go for a good quality cheese; it really makes a difference here.
- mozzarella: This cheese gives you that gooey stretch every mac and cheese needs. Fresh mozzarella is great, but pre-shredded is super convenient too.
- Unsalted butter: Butter adds richness and smoothness to the sauce. Going unsalted gives you control over the seasoning, which is a win in my book!
- Half and half: This is the key to a creamy sauce. You can swap it with whole milk for a lighter option or even cream for extra richness!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the cheese sauce is too thick, adding an additional 1/4 cup of half and half can help achieve a creamier consistency.
- When the top cheese isn’t browning as expected, rotating the dish halfway through cooking can promote more even browning.
- If your mac and cheese tastes bland, enhancing the flavor with an extra 1/2 cup of mixed cheese or additional spices can help.
- For a creamier sauce that avoids a floury taste, whisk the half and half into the roux slowly and steadily.
- If you want more heat, double the cayenne pepper in your recipe or serve with a splash of hot sauce as a topping.
Serving Suggestions
- Serve baked mac and cheese alongside crispy fried chicken for a hearty meal. Pair it with cornbread and a fresh salad for added freshness.
- This dish works well with Southern-style turkey wings for a comforting feast. You can also use it in potluck spreads or holiday meals to satisfy guests.
- Consider adding hot sauce or a drizzle of barbecue sauce for extra flavor. A sprinkle of fresh herbs can add a nice touch to the presentation.
Storage Guidelines
- To keep your baked mac and cheese fresh, follow these storage tips:
- Refrigeration: Store in an airtight container in the fridge for up to seven days. Consume within this timeframe for quality.
- Freezing: Refrigerate until cool, then transfer to a freezer bag for up to two months. Thaw in the refrigerator overnight.
- Reheating: Reheat in a 350°F oven for 12-15 minutes. Ensure it’s heated through before serving.
Recipe Variations
- You can use penne, rigatoni, or shells instead of spaghetti for unique textures and shapes.
- Add 1 cup of cooked spinach or 1 cup of steamed broccoli for a nutritious twist.
- Either mix in some crumbled feta cheese or sprinkle in a bit of smoked paprika for extra flavor.
- If preparing for a larger group, double the recipe, using 2 lbs. of spaghetti and 8 cups each of cheese.
Did you make this recipe? Scroll down to leave a star rating and review!
New Orleans Baked Mac and Cheese
A creamy and cheesy southern classic, this baked mac and cheese features a blend of sharp cheddar and mozzarella, perfect for a comforting meal.
Equipment
- 5 qt. enamel cast iron pot
- 9 x 13 inch baking dish
Ingredients
- 1 lb. spaghetti uncooked
- 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 shredded
- 4 cups mozzarella shredded
Instructions
- Start by boiling some water in a large pot. Once boiling, toss in the spaghetti. Cook until al dente, ensuring it has a firm texture. Be careful not to overcook, as it will continue to soften in the oven.
- Melt the unsalted butter in a saucepan over medium heat. Let it sizzle and melt completely. Sprinkle in the unbleached all-purpose flour, stirring continuously until the mixture is smooth. It should smell nutty but not brown, so do not walk away during this step.
- Add kosher salt, black pepper, cayenne, and granulated garlic to the roux, mixing until fragrant and well-combined. Ensure it is thoroughly blended to avoid any clumps, aiming for a silky consistency.
- Slowly pour in the half and half and heavy cream while whisking continuously. The mixture will start to thicken and become creamy. This gradual addition helps avoid a floury taste, so take your time during this process.
- Stir in the sharp cheddar and mozzarella, allowing them to melt into the creamy mixture. Ensure all the cheese is fully melted for a smooth, gooey consistency.
- Gently fold the cooked spaghetti into the cheese sauce, ensuring each piece is coated. Be cautious to avoid breaking the delicate spaghetti.
- Pour the macaroni and cheese mixture into a greased 9 x 13 inch baking dish, spreading it evenly. Aim for even coverage to ensure every bite is deliciously cheesy.
- Place the dish in a preheated oven and let it bake until golden brown on top. You should rotate the dish halfway through the cooking time for even browning.
- Once out of the oven, allow the dish to cool for a few minutes before serving. The cheese sauce will thicken more as it cools, making for a cozy, comforting dish.
Notes
Store in the fridge for up to seven days in an airtight container. For freezing, refrigerate until cool then transfer to a freezer bag for up to two months. Thaw for 24 hours before reheating in a 350 degrees F oven for 12-15 minutes.
If the cheese sauce is too thick, add an additional ¼ cup of half and half for a creamier consistency. If the top cheese is not browning, rotate the dish halfway during baking. To enhance flavor, consider increasing the cheese or adding more spices.
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