Creamy Baked Spaghetti Mac and Cheese
Ingredients
- 1 pound spaghetti (I used Barilla thick spaghetti)
- 3 tablespoons salted butter
- 1 clove garlic minced
- 3 tablespoons all purpose flour
- 2 1/2 cups half and half
- 1/2 cup heavy cream, room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch cayenne pepper
- 1 cup grated sharp white cheddar cheese
- 1 cup grated smoked cheddar cheese
- 1 cup grated colby jack cheese
Cheese topping
- 1/3 cup grated sharp white cheddar cheese
- 1/3 cup grated smoked cheddar
- 1/3 cup grated colby jack cheese
Preparation
Preheat oven to 425°F and spray a 9x13 inch baking dish with nonstick cooking spray.
Cook spaghetti in salted water according to package directions until al dente without overcooking and reserve 1 cup pasta water before draining.
Drain the pasta, return it to the pot, and toss with butter or olive oil to prevent clumping.
Warm the half and half and cream in a small pot over low heat until steaming without boiling, then turn off the heat.
Make the roux by melting butter in a medium saucepan over medium heat, then add garlic and cook for 30 seconds. Add flour and cook, whisking until fragrant and cooked through for about 1-2 minutes.
Whisking constantly, stream the warm half and half mixture into the roux. Season with salt and pepper. Bring to a gentle boil then reduce heat to medium low, stirring occasionally.
Whisk in cheese a handful at a time until incorporated. If the sauce is too thick, add a splash of reserved pasta water. The sauce should be thin as it will thicken in the oven.
Pour the sauce into the pot with the pasta, toss gently, and pour into the prepared baking dish. Top with the cheese topping.
Bake uncovered until the cheese is melted and spaghetti is warmed through for 10-15 minutes. Serve immediately.
Notes
This recipe serves 8.
