There’s nothing quite like the rich, soulful flavor of New Orleans-style baked mac and cheese. This isn’t your average boxed macaroni—this is pure Southern comfort, loaded with bold spices, creamy cheese sauce, and a golden bubbly top that’ll make any gathering feel like a celebration.
Perfect for Sunday dinners, holidays, potlucks, or just a cozy night in, this baked mac and cheese will quickly become a family favorite. We’re switching things up with spaghetti instead of traditional elbow pasta—giving the dish a unique, luscious texture that soaks up every drop of cheesy goodness.
Why You’ll Love This Recipe
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New Orleans flavor – A hint of cayenne brings that Cajun kick without overpowering.
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Ultra creamy – Thanks to a mix of half-and-half and heavy cream.
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Two-cheese magic – Melty mozzarella and sharp cheddar come together for the perfect cheesy blend.
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Comfort food at its best – Cheesy, golden, and satisfying in every bite.
Ingredients
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1 pound dry spaghetti
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4 tablespoons unsalted butter
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4 tablespoons all-purpose flour
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2 teaspoons kosher salt
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2 teaspoons ground black pepper
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1 teaspoon granulated garlic
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½ teaspoon ground cayenne pepper
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4 cups half-and-half
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½ cup heavy cream
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3 cups shredded mozzarella cheese, divided
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3 cups shredded cheddar cheese, divided
Instructions
1. Preheat & Prepare
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish (or two 8×8-inch dishes) with non-stick spray or butter. Set aside.
2. Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti for 6 minutes. It should be just under al dente—it will finish cooking in the oven. Drain and set aside.
3. Make the Roux & Sauce
In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and stir constantly for 30 seconds to form a light roux.
Add the salt, black pepper, granulated garlic, and cayenne. Gradually whisk in the half-and-half and heavy cream. Continue stirring and bring the mixture to a light boil, then reduce to a simmer.
Whisk in half of the mozzarella and half of the cheddar cheese. Stir until smooth and completely melted. This will form a thick, rich cheese sauce.
4. Combine Everything
Turn off the heat. Add the cooked spaghetti into the pot and toss gently to coat every strand with the creamy cheese sauce.
Transfer the spaghetti mixture into the prepared baking dish and smooth it out evenly.
5. Add the Cheese Topping
Sprinkle the remaining mozzarella and cheddar evenly across the top of the dish.
6. Bake to Perfection
Place in the oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbling, and slightly golden on top.
7. Rest & Serve
Let the baked mac and cheese cool for a few minutes before serving. This helps the sauce set slightly, making it easier to cut and serve.
Tips for Success
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Don’t overcook the pastabefore baking—al dente is key to avoid mushiness.
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Want more heat? Add a pinch more cayenne or a few dashes of hot sauce to the cheese sauce.
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Use freshly shredded cheese for the creamiest, smoothest melt—pre-shredded often contains anti-caking agents.
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Add-ins welcome! Try mixing in crispy bacon, andouille sausage, or sautéed onions for extra depth.
What to Serve With New Orleans Mac and Cheese
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Fried chicken or baked wings
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Collard greens or sautéed spinach
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Buttery cornbread or garlic bread
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A light green salad to balance the richness
Make-Ahead & Storage
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Make-ahead: Assemble the mac and cheese up to 24 hours ahead, cover, and refrigerate. Bake just before serving (add 5–10 minutes to baking time).
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Leftovers: Store in an airtight container in the fridge for up to 4 days.
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Reheat: Warm in the oven at 350°F, covered with foil to prevent drying out. Microwave in 30-second intervals for individual servings.
Final Thoughts
This New Orleans Baked Mac and Cheese is the ultimate fusion of Southern tradition and bold flavor. Whether you’re feeding a crowd or just treating yourself, it delivers rich, creamy comfort with every bite. The spice, the sauce, the cheese—it’s all here. Serve it once, and watch it become a regular request.