New Orleans Baked Mac and Cheese

Rich, deeply seasoned, and loaded with a bold blend of cheeses — this is Southern baked mac and cheese with a New Orleans soul. Creamy and custardy on the inside with a golden, bubbling crust on top, seasoned with Cajun spice and baked until it is pure, unapologetic comfort food perfection.

INGREDIENTS

• 1 pound elbow macaroni or cavatappi pasta
• 0.5 cups unsalted butter
• 0.5 cups all-purpose flour
• 3 cups whole milk, warm
• 1 cup heavy cream, warm
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoons smoked paprika
• 0.5 teaspoons dry mustard powder
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons white pepper
• 1 tablespoon hot sauce
• 1 tablespoon Worcestershire sauce
• 2 cups sharp cheddar cheese, freshly shredded
• 1.5 cups Gruyère cheese, freshly shredded
• 1 cup Monterey Jack cheese, freshly shredded
• 0.5 cups American cheese, torn into pieces
• 3 large eggs, beaten
• 0.5 cups sour cream
• 1 cup sharp cheddar cheese, freshly shredded (for topping)
• 0.5 cups Gruyère cheese, freshly shredded (for topping)
• 0.5 teaspoons smoked paprika (for topping)
• fresh parsley, chopped, for garnish

STEPS

1. Cook the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta until just shy of al dente — about 2 minutes less than the package directions. The pasta will finish cooking in the oven and slightly undercooking it now prevents it from turning mushy in the final baked dish. Drain well and set aside.
2. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a large 9×13-inch baking dish generously with butter.
3. Make the roux: Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the roux is lightly golden and smells nutty. Do not rush this step — cooking out the raw flour taste is essential for a smooth, clean-flavored sauce.
4. Build the cheese sauce: Gradually pour in the warm whole milk and heavy cream, whisking continuously to prevent any lumps from forming. Cook over medium heat, whisking constantly, for 6–8 minutes until the sauce is thick, smooth, and coats the back of a spoon. Season with salt, black pepper, Cajun seasoning, garlic powder, onion powder, smoked paprika, dry mustard powder, cayenne, and white pepper. Stir in the hot sauce and Worcestershire sauce.
5. Melt the cheese: Remove the pot from heat. Add the sharp cheddar, Gruyère, Monterey Jack, and American cheese in large handfuls, stirring after each addition until completely melted and the sauce is perfectly smooth and silky. Adding the cheese off the heat prevents it from breaking and turning greasy — always do this step away from direct heat.
6. Add the eggs and sour cream: Let the sauce cool for 5 minutes. Whisk in the beaten eggs quickly and thoroughly — the eggs give the baked mac and cheese its signature custardy, set interior that slices cleanly rather than running. Stir in the sour cream until fully incorporated.
7. Combine: Add the drained pasta to the cheese sauce and fold gently until every piece is thoroughly and evenly coated. Pour into the prepared baking dish and spread into an even layer.
8. Top and bake: Combine the topping cheddar and Gruyère and scatter evenly over the top of the mac and cheese. Dust with smoked paprika for a beautiful, deep color. Bake at 350°F for 30–35 minutes until the top is golden brown, bubbling around the edges, and the center is set and no longer jiggles when the pan is gently shaken.
9. Rest and serve: Let the mac and cheese rest for 10 minutes before serving — this allows the custard to fully set for clean, generous scoops. Garnish with fresh chopped parsley and serve hot straight from the dish.

NOTES Tips: Always use freshly shredded cheese — pre-shredded contains anti-caking agents that prevent proper melting and produce a grainy, broken sauce no matter how carefully you make the roux. Adding the cheese off the heat is non-negotiable — high heat causes the proteins in cheese to seize and the fat to separate, resulting in a greasy, curdled sauce. The beaten eggs are the New Orleans secret — they transform the mac and cheese from a simple pasta bake into a deeply custardy, set, sliceable dish with a completely different and superior texture. American cheese may seem like an odd addition alongside Gruyère but it adds an unmatched creaminess and smoothness to the sauce that no other cheese replicates. Cajun seasoning and hot sauce give this dish its signature New Orleans character — do not skip them. This mac and cheese keeps refrigerated for up to 4 days and reheats beautifully covered with foil in a 325°F oven for 20 minutes.