This mac and cheese bakes up golden on top with a slightly crisp crust, while the inside stays soft, cheesy, and satisfying. It’s perfect alongside fried chicken, smothered pork chops, or barbecue, but it’s hearty enough to stand on its own. Whether served fresh out of the oven or reheated the next day, New Orleans Baked Mac and Cheese delivers that nostalgic, home-cooked flavor that feels like a warm hug. One bite and you’ll understand why this dish holds such a special place at Southern tables it’s bold, comforting, and made to be remembered.
Ingredients
1 lb elbow macaroni
3 cups sharp cheddar cheese, shredded
1½ cups Colby Jack or Monterey Jack cheese, shredded
1 cup mozzarella cheese, shredded
2 large eggs
1 can (12 oz) evaporated milk
½ cup heavy cream
4 tablespoons unsalted butter, melted
1 teaspoon Creole seasoning
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
Salt, to taste
Optional: 1 teaspoon yellow mustard or a few dashes of hot sauce
Instructions
Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish. Cook the macaroni in salted water until just al dente, then drain well. In a large bowl, whisk together the eggs, evaporated milk, heavy cream, melted butter, Creole seasoning, paprika, garlic powder, onion powder, black pepper, and salt. Stir in about two-thirds of the shredded cheeses. Add the cooked macaroni and mix until fully coated. Pour the mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining cheese over the top. Bake uncovered for 40–45 minutes, until the top is golden and the center is set. Let rest for 10 minutes before serving so it slices cleanly and stays creamy.