New Orleans Mac & Cheese AKA Baked Spaghetti
New Orleans Mac & Cheese AKA Baked Spaghetti
Ingredients
For the Spaghetti
- 1 pound spaghetti, cooked al dente
For the Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Topping
- 1 cup shredded sharp cheddar cheese
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 2-3 minutes to create a light brown roux.
⏱️ 3 min
- 3
Stir in the black pepper, salt, garlic powder, and paprika into the roux. Cook for an additional 1 minute, stirring constantly.
⏱️ 1 min
- 4
Gradually whisk in the warmed whole milk, about 1/2 cup at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thickened, coating the back of a spoon.
⏱️ 7 min
- 5
Remove the pot from the heat. Stir in the 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey Jack cheese until fully melted and smooth. Taste and adjust seasonings if necessary.
⏱️ 3 min
- 6
Add the cooked spaghetti noodles to the prepared baking dish. Pour the cheese sauce generously over the spaghetti. Use a wooden spoon to gently toss and ensure all spaghetti strands are thoroughly coated with the sauce.
⏱️ 3 min
- 7
Evenly sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top of the spaghetti.
⏱️ 1 min
- 8
Bake for 25-30 minutes, or until the cheese topping is melted, bubbly, and golden brown.
⏱️ 30 min•🌡️ 375
- 9
Remove from oven and let stand for 5 minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
New Orleans Mac & Cheese AKA Baked Spaghetti
Ingredients
For the Spaghetti
- 1 pound spaghetti, cooked al dente
For the Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Topping
- 1 cup shredded sharp cheddar cheese
Instructions
- 1
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 2-3 minutes to create a light brown roux.
⏱️ 3 min - 3
Stir in the black pepper, salt, garlic powder, and paprika into the roux. Cook for an additional 1 minute, stirring constantly.
⏱️ 1 min - 4
Gradually whisk in the warmed whole milk, about 1/2 cup at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thickened, coating the back of a spoon.
⏱️ 7 min - 5
Remove the pot from the heat. Stir in the 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey Jack cheese until fully melted and smooth. Taste and adjust seasonings if necessary.
⏱️ 3 min - 6
Add the cooked spaghetti noodles to the prepared baking dish. Pour the cheese sauce generously over the spaghetti. Use a wooden spoon to gently toss and ensure all spaghetti strands are thoroughly coated with the sauce.
⏱️ 3 min - 7
Evenly sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top of the spaghetti.
⏱️ 1 min - 8
Bake for 25-30 minutes, or until the cheese topping is melted, bubbly, and golden brown.
⏱️ 30 min•🌡️ 375 - 9
Remove from oven and let stand for 5 minutes before slicing and serving.
⏱️ 5 min