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This Southern twist on mac and cheese uses spaghetti instead of elbow pasta, creating a creamy, spicy, cheese-loaded casserole that’s bubbling with bold flavor. Perfect as a main dish or a standout side at any gathering.
Ingredients
Pasta
| Ingredient | Quantity |
|---|---|
| Dry spaghetti | 1 pound |
Sauce & Seasonings
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 4 tablespoons |
| All-purpose flour | 4 tablespoons |
| Kosher salt | 2 teaspoons |
| Ground black pepper | 2 teaspoons |
| Granulated garlic | 1 teaspoon |
| Ground cayenne pepper | ½ teaspoon |
Dairy
| Ingredient | Quantity |
|---|---|
| Half-and-half | 4 cups |
| Heavy cream | ½ cup |
| Mozzarella cheese (shredded, divided) | 3 cups |
| Cheddar cheese (shredded, divided) | 3 cups |
Instructions
SEE NEXT PAGE
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