Quick & Creamy New Orleans Baked Mac & Cheese
Baked New Orleans Mac & Cheese is the creamiest, cheesiest of all Mac & Cheeses!
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Servings: 10 SERVINGS
Calories: 707kcal
Equipment
- Cheese grater
- Large saucepan
- Whisk
- 9x13-inch baking dish
- Oven
Ingredients
- Freshly cracked black pepper to taste
- 1 qt half & half
- ½ cup heavy cream
- 4 cups cheddar cheese, freshly shredded, divided
- 2 cups pepper jack cheese, freshly shredded, divided
- 2 cups mozzarella cheese, freshly shredded, divided
- 4 tbsp butter
- 4 tbsp flour
- 2 garlic cloves, minced
- 1/2 tsp paprika
- 1/2 tsp mustard powder
- 1/2 tsp red pepper flakes
- 1 chicken bouillon cube
- 1 tsp salt
Instructions
- Cook the spaghetti in a large pot of salted boiling water ( 2 tsp salt) until al dente, according to package instructions. Drain and set aside. While the pasta is cooking, preheat the oven to 400 F, and make the cheese sauce.
- In a large saucepan, melt the butter over medium-high heat. Saute the garlic for 30 seconds and add the flour. Cook until slightly golden, about 30 seconds. Stir in the paprika, red pepper flakes, mustard powder, chicken bouillon, ½ tsp salt, and pepper.
- Whisk in the half and half dissolving any flour lumps and cook until thick. Mix in the heavy cream. Remove from heat and mix in 2 cups of cheddar, one cup of mozzarella, and one cup of pepper jack cheese. Stir until melted. Combine the remaining cheeses in a bowl and set aside.
- Mix the cooked spaghetti into the cheese sauce and spoon it into a greased 9x13-inch baking dish. Top with the remaining cheese mixture and bake for 30 minutes or until the cheeses are melted and slightly browned on top.
Nutrition
Calories: 707kcal | Carbohydrates: 45g | Protein: 33g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 123mg | Sodium: 1299mg | Potassium: 302mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 11mg