Description
This creamy and indulgent Spaghetti Mac and Cheese combines tender spaghetti noodles with a rich blend of fontina, sharp cheddar, and Gruyere cheeses in a velvety sauce. Enhanced with a hint of dry mustard, garlic, and cayenne pepper for subtle depth, it’s baked to golden perfection, making it a comforting crowd-pleaser perfect for family dinners or potlucks.
Ingredients
Scale
Pasta
- 1 (16-oz) package spaghetti noodles
Cheese Mixture
- 2 cups grated fontina cheese
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyere cheese or Swiss cheese
Sauce
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2½ cups milk
- 1 cup heavy whipping cream
- 2 tsp dry mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 400ºF. Prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray to prevent the mac and cheese from sticking.
- Cook Pasta: Bring a large pot of water to a rolling boil over medium-high heat. Add the spaghetti noodles and cook according to the package directions until al dente. Drain the pasta and set it aside for later use.
- Make Roux: In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the flour and whisk continuously to combine. Cook this mixture for about 2 minutes to eliminate the raw flour taste, stirring constantly so it doesn’t brown.
- Add Liquids and Spices: Gradually pour in the milk and heavy cream, whisking constantly to keep the mixture smooth. Stir in the dry mustard, garlic powder, onion powder, and cayenne pepper. Continue to cook for about 5 minutes until the sauce thickens, stirring frequently.
- Melt Cheese and Combine: Add three-quarters of the grated cheeses (fontina, cheddar, and Gruyere/Swiss) into the sauce. Stir until the cheeses are fully melted and the sauce is creamy. Add the cooked spaghetti noodles to the cheese sauce and toss well to coat every strand evenly.
- Assemble: Transfer the cheesy spaghetti into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheese on top for a deliciously cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes until the top is golden brown and the mac and cheese is bubbling hot. Once done, optionally garnish with chopped fresh parsley before serving.
Notes
- Use freshly grated cheese for the best melt and flavor.
- For a spicier kick, increase the cayenne pepper slightly but do so cautiously.
- This dish can be prepared a day ahead; assemble and refrigerate, then bake before serving.
- Leftovers reheat well in the oven or microwave with a splash of milk to restore creaminess.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
