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You ever have one of those dishes that stops you mid-bite — like, wait a second, what is this and where has it been all my life? That was me with this baked mac and cheese. Except here’s the twist: it wasn’t made with elbow macaroni. Nope. It was made with spaghetti.

Now, I know what you’re thinking. Spaghetti? In mac and cheese? I had the same reaction — right up until I tasted it. Y’all, it was creamy, cheesy, just the right amount of spicy, and honestly… better than the classic. I said what I said.

I first had it at Miss Lorraine’s birthday cookout in the 9th Ward. One pan turned into none real fast, and ever since then, it’s been a go-to when I want to serve something soulful, unexpected, and downright comforting.

Why You’ll Fall Head Over Fork For This

Let me break it down real simple:

It’s cheesy in all the right ways. Like stretchy, melty, creamy — all of it.
That Cajun-style spice? Oof. It sneaks up and hugs you from the inside.
Spaghetti holds the sauce like a pro. Every bite is coated. None of that dry corner nonsense.
It feeds a crowd and then some. Perfect for gatherings, potlucks, or Sunday dinners when cousins show up unannounced.
You can make it ahead, freeze it, reheat it — and it still hits. Amen.

Ingredients — and a Few Thoughts From My Fridge

Here’s what you’ll need (and what you can fudge a little if you need to):

Spaghetti (1 lb)

The star of the show. Boil it just shy of al dente — 6 minutes does the trick. You want it a bit firm so it doesn’t turn to mush in the oven.

Can you use elbow macaroni? Sure. But if you’re here for something different, try the spaghetti at least once.

Butter + Flour (4 tbsp each)

These two are your roux — the creamy base of your sauce. Melt the butter, whisk in the flour, and stir like you’re on a mission. It should smell a little toasty, not burnt.

Seasoning (Salt, Pepper, Garlic, Cayenne)

Kosher salt (2 tsp) and black pepper (2 tsp) – get the basics right.
Granulated garlic (1 tsp) – for that good savory backbone.
Cayenne pepper (½ tsp) – just enough heat to make it dance, not sweat.

Don’t like spice? Start with ¼ teaspoon. Like spice? Toss in a little more. I won’t tell.

Half-and-Half (4 cups) + Heavy Cream (½ cup)

This mix is what dreams are made of. Half-and-half makes it creamy without being too thick, and the splash of cream adds just the right richness.

No half-and-half? Use equal parts milk and cream. Or even whole milk if that’s what you’ve got.

Cheese, Cheese, Cheese (3 cups each: Mozzarella + Cheddar)

Use half in the sauce, half on top. I like a mix of white and orange cheddar — it’s got that old-school Sunday table vibe. Mozzarella gives you that stretch.

No rules here. If you’ve got gouda or Monterey Jack or Colby hanging around, throw it in.

How to Make It (Real Talk, It’s Not Hard)

Step 1: Prep the Oven + Dish

Set your oven to 375°F. Grease a 9×13 baking dish (or two 8x8s if you wanna freeze one for later). Set it aside like you mean business.

Step 2: Boil Your Spaghetti

Cook it in salted water for 6 minutes. Not 8. Not 10. Drain it, and leave it be. Don’t rinse — we want the starch to hang on.

Step 3: Make That Creamy Magic

In a big ol’ pot, melt your butter. Whisk in the flour until it looks like a smooth paste — about 30 seconds. Add your salt, pepper, garlic, cayenne. Let those flavors bloom.

Now slowly whisk in the half-and-half, then the cream. Stir like you’re painting a masterpiece — no lumps. When it’s hot and smooth, stir in half the cheese (mozzarella and cheddar). Watch it melt. Smile a little.

Step 4: Add Spaghetti to Sauce

Turn off the heat. Toss that spaghetti in and coat every strand like you mean it.

Step 5: Into the Dish + Oven Time

Pour everything into your greased dish. Top with the rest of the cheese — make it rain. Bake for 25–30 minutes until it’s bubbling on the edges and golden on top.

Pro tip: Let it sit for 10 minutes before digging in. It thickens up just right.

Want to Make It Your Own?

Oh honey, yes. This dish loves a good remix:

Add sausage: Some andouille or smoked sausage will make this sing.
Sneak in greens: Stir in a handful of cooked collards or spinach before baking.
Extra heat: A few dashes of Louisiana hot sauce never hurt anybody.
Breadcrumb topping: Mix a handful of panko with melted butter and toss it on top for crunch.

Leftovers? You’re Gonna Be Glad

Fridge: Keeps 4 days, covered tight.
Freezer: Wrap it up good and freeze for up to 2 months.
To Reheat: Pop it in the oven at 350°F, covered, with a splash of milk. Or microwave it in a pinch — no shame in that.

That’s All, Sugar

Look, if you’re still here, I hope that means you’re about to try this recipe. And if you do? Please let me know how it turns out — what you added, what you changed, or if your picky cousin finally asked for seconds.

This recipe’s got roots. It’s cozy. It’s cheesy. It’s a little spicy and a lot nostalgic. Just like New Orleans herself.

And from my kitchen to yours — thanks for being here.