New Orleans Baked Macaroni

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

This creamy, cheesy Southern classic combines sharp cheddar, mozzarella, and a hint of cayenne with tender spaghetti. A rich roux-based sauce ties it together, baked until golden and served in squares.

1 lb. spaghetti

4 tablespoons unsalted butter

4 tablespoons unbleached all-purpose flour

2 teaspoons kosher salt

2 teaspoons black pepper

½ teaspoon cayenne

1 teaspoon granulated garlic

1 quart half and half

½ cup heavy cream

4 cups sharp cheddar

4 cups mozzarella

Note: Ingredients may have been altered from the original.

Directions at kennethtemple.com

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