New Orleans Baked Mac and Cheese
Ingredients
1 lb dry spaghetti
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 tsp kosher salt
2 tsp ground black pepper
1 tsp granulated garlic
½ tsp ground cayenne pepper
4 cups half-and-half
½ cup heavy cream
3 cups mozzarella cheese divided
3 cups cheddar cheese white or orange, divided
Instructions
Preheat and Prep
Preheat oven to 375°F. Grease a 9×13-inch baking dish (or two 8×8-inch dishes) with baking spray.
Cook the Pasta
Boil spaghetti in salted water for 6 minutes—just shy of al dente. Drain and set aside.
Make the Roux
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 30 seconds, stirring constantly to form a smooth paste. Add salt, black pepper, garlic, and cayenne pepper.
Add the Cream and Cheese
Gradually whisk in half-and-half followed by the heavy cream. Bring to a boil, then reduce to a simmer. Stir in half of the mozzarella and cheddar cheeses until melted and smooth.
Mix Pasta and Sauce
Turn off the heat. Add drained spaghetti to the cheese sauce and mix until well coated.
Assemble and Bake
Transfer the sauced spaghetti to your prepared baking dish. Sprinkle with the remaining cheese. Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
Post Comment