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Irresistible New Orleans Mac and Cheese

Category: Plant-Based Meals Full of Flavor

This New Orleans mac and cheese flips the script by swapping in spaghetti for elbow macaroni, all wrapped up in a cheesy, lightly spiced sauce with garlic and cayenne. Melty cheddar and mozzarella make the top super gooey and crunchy. Inspired by Creole home cooking, it brings comfort and gentle heat from pepper and cayenne. A couple quick tricks: pour in half and half a bit at a time so the sauce gets nice and smooth, and spin the dish around in the oven halfway for even color on top. Wanna jazz it up? Try tossing herbs into the sauce or go wild with cheese combos. Grab it hot, slice into squares and dig into that Southern hug.

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Barbara Chef
Updated on Mon, 16 Jun 2025 00:31:58 GMT
Big cheesy closeup of baked mac and cheese in a pan. Highlight
Big cheesy closeup of baked mac and cheese in a pan. | cookwithcarla.com

Get ready for a super creamy, golden batch of New Orleans-style baked mac and cheese with a Creole kick. My crew always called it baked spaghetti. When Sunday hits, gooey cheese and tender noodles just seem to pull everyone together at the table.

Mouthwatering Ingredients

  • Sharp cheddar: Packs in zingy flavor and melts perfectly. Grate it straight from the block for best gooey-ness.
  • Unbleached allpurpose flour: Thickens the sauce for that creamy bite. Go with finely ground flour for a silky feel.
  • Mozzarella: Gives you those awesome stretchy bits and a nicely browned top. Use low moisture for the best finish.
  • Granulated garlic: Makes everything taste richer with a strong savory punch. Fresh garlic powder gives the strongest taste.
  • Unsalted butter: Kicks off the sauce and adds buttery flavor. Deep yellow color means fresh stuff.
  • Spaghetti: Soaks up cheesy sauce like a pro and stays firm. Grab a quality brand if you can.
  • Kosher salt: Brings flavors out and boosts cheesiness. Flaky kinds are easy to sprinkle as you cook.
  • Black pepper: Bright, sharp, and a must! Crack it fresh for a punchier bite.
  • Cayenne: Adds a tiny pop of spice. Bump it up or down depending on what you like.
  • Half and half: Makes the sauce richer and extra creamy. Use the kind without gums if you can find it.
  • Heavy cream: Makes every bite super smooth and rich.

Tasty How-To Steps

Bake It Up:
Put your casserole in a hot four hundred degree oven. Bake for about twenty-five to thirty minutes till the top’s bubbly and golden. Want even browning? Spin the pan halfway through. Cool it for five minutes before cutting slices.
Put It Together:
Scoop cooked spaghetti into a nine by thirteen dish. Add a layer of mozzarella and cheddar, then pour on the hot cheese sauce. Toss so all the pasta’s coated. Pile on the rest of the cheese for that crust everyone wants.
Melt the Cheeses:
Drop the heat, toss in two cups cheddar and a cup of mozzarella, and stir until everything’s melty and smooth. Watch it turn from just cream to cheesy goodness—always my favorite moment.
Sauce Time:
Slowly add half and half in three pours, whisking well each time. Before your last pour, let it cook a little to thicken things up. Stir in heavy cream and bring it to a gentle simmer.
Season It Right:
Toss in kosher salt, black pepper, cayenne, and granulated garlic to your roux. Keep stirring for another minute so the spices toast and get extra fragrant.
Make a Roux:
On medium heat, melt butter in a sturdy pot. Sprinkle in flour and whisk non-stop for half a minute till it smells nutty and turns golden. This gets rid of that raw flour flavor.
Boil Your Pasta:
Fill a big pot with salty water and bring it to a boil. Toss in spaghetti and cook for six minutes—just till firm since it’ll keep baking. Drain then set aside.
A plate of New Orleans Baked Mac and Cheese. Highlight
A plate of New Orleans Baked Mac and Cheese. | cookwithcarla.com

How to Store Leftovers

Cool leftovers before you stash ’em in the fridge—this keeps the cheese sauce nice and creamy. Stick cooled pieces in a tight container. They’ll keep up to four days. Want to freeze? Portion it out, freeze, then let pieces thaw in the fridge for a couple days. Warm it up in the oven uncovered to get that cheesy top back.

Swap Ideas

No half and half handy? Mix milk and cream in equal parts instead. Out of cheddar? Use more mozzarella or Monterey Jack for extra stretch. Swap in smoked gouda for a hint of barbecue flavor. Change up the noodles and use rotini or penne if you’re out of spaghetti.

Ways to Serve

Dish it out hot with a splash of Louisiana hot sauce. Pair with wilted garlicky greens or a crisp green salad. Sprinkle with thyme or parsley if you want something fresh on top.

Story Time

You might think mac and cheese is just plain Southern comfort, but in New Orleans, folks made it their own by using spaghetti noodles—a clever Creole change. Families put their spin on classic dishes using whatever was around, and now it’s something you’ll spot everywhere from family Sunday dinners to big Mardi Gras parties.

Recipe FAQs

→ What’s special about spaghetti here instead of elbows?

Down in New Orleans, spaghetti is the go-to for this dish, giving you a chewy bite and a filling base that stands out. The sauce sticks well, making each forkful extra tasty.

→ How do I keep my cheese sauce from getting clumpy?

Pour your half and half in slowly, about a third at a time, whisking as you go. Let your cheese melt in stages and it'll turn out dreamy smooth.

→ Can I swap in different cheeses?

Go for it! Toss in Gruyère, Colby Jack, or whatever you've got—it layers on new flavors and makes things more exciting.

→ Need more heat?

Sprinkle in extra cayenne or shake some hot sauce over before baking. Sliced jalapeño or red pepper flakes will kick things up, too.

→ What’s the best way to warm up leftovers?

If it’s frozen, let it defrost first. Reheat in your oven at 350°F for about 10 to 15 minutes. It’ll get creamy again, and the top crisps up nicely.

→ How do I get that nice browned cheesy top?

Just rotate the pan in the oven at the halfway point. This keeps the cheese layer evenly browned without any burnt spots.

NO mac cheese

Cheesy, golden mac and cheese with Creole notes, spaghetti, and a mix of cheddar plus mozzarella for something different.

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Creole

Yield: 8 Servings (8 squares)

Dietary Preferences: Vegetarian

Ingredients

→ Seasonings

01 1 teaspoon granulated garlic
02 0.5 teaspoon cayenne pepper
03 2 teaspoons freshly ground black pepper
04 2 teaspoons kosher salt
05 4 tablespoons unbleached all-purpose flour

→ Dairy

06 450 g (4 cups) mozzarella cheese, shredded
07 450 g (4 cups) sharp cheddar cheese, shredded
08 120 ml (1/2 cup) heavy cream
09 950 ml (1 quart) half and half
10 57 g (4 tablespoons) unsalted butter

→ Pasta

11 454 g (1 lb) dried spaghetti

Steps

Step 01

Let things cool a bit, then cut into squares and dig in while it’s still warm.

Step 02

Sprinkle the rest of the cheddar and mozzarella right over the top. Pop it in the oven for 25 to 30 minutes. Spin the dish around about halfway so everything browns nice and even, and bake until the cheese bubbles up and gets a nice deep color.

Step 03

Put your cooked spaghetti into the 23 x 33 cm (9 x 13 in) casserole dish. Scatter 1 cup each of cheddar and mozzarella over the noodles. Pour that creamy cheese sauce all over everything, then give it a good mix so each strand gets coated.

Step 04

Slowly add your half and half a bit at a time while whisking, then pour in the heavy cream too. Let it boil for a minute, then toss in 2 cups of cheddar and 1 cup of mozzarella. Lower the heat to medium-low. Keep stirring until the cheeses melt right into the sauce.

Step 05

Melt your butter in a medium-size enamel cast iron pot on medium heat. Whisk in the flour for just half a minute to make it smooth. Stir in black pepper, cayenne, kosher salt, and garlic powder next.

Step 06

Go ahead and start heating your oven to 206°C. Fill a big pot with salted water and get it boiling. Drop in the spaghetti and let it cook for about 6 minutes, then drain it well.

Notes

  1. For a stronger flavor, simmer a sprig of thyme or rosemary in the cheese sauce, then take out the herb before mixing everything up.
  2. To make sure you don't taste raw flour, whisk the half and half in slowly and let the sauce cook a bit longer.
  3. Like it spicy? Add extra cayenne or drizzle hot sauce on top.
  4. Turning the dish halfway through baking helps you get that perfect golden color all around.
  5. Mix in other cheese types if you want a bolder, more interesting taste.
  6. If freezing, let the dish cool off first, then seal it tight. Warm up thawed pieces at 175°C for 10 to 15 minutes in the oven.

Required Equipment

  • 23 x 33 cm (9 x 13 in) oven-safe casserole dish
  • Large saucepan
  • Whisk
  • 5-litre enamel cast iron pot

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has wheat (gluten) and dairy.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 760
  • Fat: 57 g
  • Carbs: 29 g
  • Protein: 34 g