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.