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Instructions
1. Preheat Oven & Prep Dish
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish (or two 8×8-inch dishes) with nonstick spray or butter. Set aside.
2. Cook the Pasta
Boil spaghetti in salted water for exactly 6 minutes. It should be very al dente. Drain and set aside.
3. Make the Roux
In a large saucepan or Dutch oven, melt 4 tablespoons butter over medium heat. Whisk in 4 tablespoons flour and cook, whisking constantly, for about 30 seconds.
4. Season the Roux
Add salt, black pepper, granulated garlic, and cayenne pepper. Whisk to blend well with the roux.
5. Build the Cheese Sauce
Gradually pour in the half-and-half, then the heavy cream, whisking constantly to prevent lumps. Bring to a gentle boil, then reduce to a simmer.
Stir in half of the mozzarella and cheddar cheese, whisking until fully melted and the sauce is smooth.
6. Combine Pasta & Sauce
Turn off the heat. Add the cooked spaghetti directly into the sauce, stirring thoroughly to coat each strand.
7. Assemble the Casserole
Transfer the cheesy spaghetti mixture into the greased baking dish, spreading it evenly. Top with the remaining mozzarella and cheddar.
8. Bake
Place in the preheated oven and bake for 25 to 30 minutes, until the edges are bubbling and the cheese on top is golden brown.
Serve
Serve hot as a rich, satisfying main course or as an unforgettable side dish. This dish is a guaranteed crowd-pleaser with a Louisiana flair.
Let me know if you’d like this adapted for gluten-free, vegetarian, or spicier versions!
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