NO mac cheese (Print)
Cheesy, golden mac and cheese with Creole notes, spaghetti, and a mix of cheddar plus mozzarella for something different.
# 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:
01 -
Let things cool a bit, then cut into squares and dig in while it’s still warm.
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.
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.
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.
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.
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:
01 -
For a stronger flavor, simmer a sprig of thyme or rosemary in the cheese sauce, then take out the herb before mixing everything up.
02 -
To make sure you don't taste raw flour, whisk the half and half in slowly and let the sauce cook a bit longer.
03 -
Like it spicy? Add extra cayenne or drizzle hot sauce on top.
04 -
Turning the dish halfway through baking helps you get that perfect golden color all around.
05 -
Mix in other cheese types if you want a bolder, more interesting taste.
06 -
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.