In the Big Easy, macaroni and cheese is a bit different; there’s no macaroni in sight. No, New Orleans Baked Macaroni and Cheese is made with spaghetti but still coated in that rich and velvety cheese sauce that you’d expect with mac-n-cheese.
Why Spaghetti?
When Italians immigrated to the US’s deep south, most moved to or around New Orleans. The opening of spaghetti houses, as they were called, were packed in the lower French quarter. Italian mainstays like dried spaghetti would eventually fuse with the classic Southern comfort food developed in many African American communities. The macaroni of mac-n-cheese was swapped out for spaghetti in NoLa.
What’s In New Orleans Baked Spaghetti?
Dried Spaghetti — Only boil the dried pasta for 6 minutes. It will continue to cook as it bakes in the oven.
Butter – A must for making the sauce.
Flour — The thickening agent to make a perfectly creamy sauce.
Spices — Salt and pepper are a must, but the addition of garlic and cayenne gives the dish an extra boost of flavor.
Half-and-Half — This makes the base for the sauce.
Heavy Cream — Adds an extra bit of richness.
Cheese — Here a mixture of mozzarella and white (or orange) cheddar cheese is used to give the sauce a bit of gooeyness as well as sharp cheese flavor.
Once the sauce is made, the spaghetti gets tossed in, and then everything is transferred into the baking dish. Add a bit more cheese on top before baking in the oven.
Served immediately, New Orleans Baked Macaroni and Cheese reaches a level of comfort that only comes from a unique city like NoLa. The spaghetti gives the dish a smooth and more velvety mouthfeel. Additions like the garlic and cayenne add a well-needed contrast to the rich and creamy sauce.
Garnishing with more cheese gives a delightful contrast, with the cheese being crispy on top and being melty, umptious, and smooth in the casserole.
While you may get a sharp comment for replacing the beloved macaroni with spaghetti, this regional version is a gem of a recipe and represents the fusion and culinary innovation that makes New Orleans such a special city.
New Orleans Baked Mac and Cheese
YieldServes about 8
Prep15m
Cook35m
ingredient
- 1 pound dry spaghetti
- 4 tablespoon unsalted butter
- 4 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground cayenne pepper
- 4 cups half-and-half
- 1/2 cup heavy cream
- 3 cups mozzarella cheese, divided
- 3 cups (white or orange) cheddar cheese, divided
Preparation
- Preheat oven to 375°F and grease a 9×13 baking dish (or 2 8×8 baking dishes) with baking spray, set aside.
- Cook spaghetti in boiling water for 6 minutes, drain and set aside.
- In a large saucepot, melt butter and whisk in flour, creating a paste, whisking constantly for 30 seconds. Add in salt, pepper, garlic, and cayenne pepper.
- Gradually whisk in half-and-half followed by heavy cream. Bring to a boil and reduce to a simmer whisk in half of the mozzarella and cheddar cheeses.
- Turn off the heat and add in the spaghetti, mixing to combine.
- Transfer the sauced spaghetti into the prepared dish. Top with remaining cheese. Bake for 25 to 30 minutes or until the sides are bubbling and the top is golden.
