New Orleans Baked Mac and Cheese: A Cheesy, Southern Staple

There are few dishes as universally loved as mac and cheese. This recipe for New Orleans Baked Mac and Cheese is a delicious, creamy, and incredibly rich version of that classic. It’s a Southern staple that brings together a savory three-cheese sauce—sharp cheddar, Monterey Jack, and Parmesan—with tender elbow macaroni. Baked to perfection with a crispy breadcrumb topping, this is a dish that is guaranteed to be a hit with everyone at the table. It’s the perfect comfort food for a cozy night in, a holiday meal, or a celebratory gathering.

Why I love This Recipe

I’m a firm believer that a great mac and cheese can make a meal, and this recipe does exactly that. What I love most is the three-cheese sauce. The sharp cheddar provides a bold, classic mac and cheese flavor, the Monterey Jack adds a gooey, creamy texture, and the Parmesan gives it a nutty, savory finish. The roux-based sauce ensures a smooth, lump-free consistency that is simply irresistible. The crispy breadcrumb topping is a game-changer, providing a perfect contrast to the creamy pasta. It’s the kind of dish that is as fun to make as it is delicious to eat.

Ingredients

• 1 pound elbow macaroni
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground mustard
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs

Swaps and Notes

• Pasta: Elbow macaroni is the classic choice for mac and cheese, but you can use any short pasta shape. Shells, cavatappi, or even penne would work beautifully.
• Cheese: The combination of sharp cheddar, Monterey Jack, and Parmesan is what makes this sauce so special. You can easily swap the cheeses for a different flavor profile. A spicy pepper jack would add a nice kick, or a smoked gouda would give it a wonderful smoky flavor.
• Milk: Whole milk is key to the richness of the sauce. You can also use half-and-half for an even creamier, more decadent result.
• Breadcrumbs: A simple plain breadcrumb topping is perfect for this recipe. For a richer flavor, you can toast the breadcrumbs with a little bit of butter and garlic powder before sprinkling them on top.
• Spices: The ground mustard is a secret weapon in this recipe. It adds a subtle tang that complements the cheese beautifully. Don’t skip it!

List of Steps for the Recipe

1. Prep Oven and Pasta: Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to the package directions until it is al dente. Drain the pasta and set it aside.
2. Make the Roux: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly.
3. Build the Sauce: Slowly pour in the whole milk, whisking constantly to avoid any lumps. Bring the sauce to a gentle simmer, stirring occasionally, until it thickens slightly.
4. Add the Cheese: Stir in the salt, black pepper, and ground mustard. Add the shredded sharp cheddar, Monterey Jack, and half of the grated Parmesan cheese. Stir until all the cheese has melted and the sauce is smooth.
5. Assemble the Casserole: Add the cooked macaroni to the pot and mix until it is fully coated in the cheese sauce. Pour the mixture into a baking dish.
6. Add the Topping: In a small bowl, combine the remaining grated Parmesan cheese and the breadcrumbs. Sprinkle the mixture evenly over the top of the mac and cheese.
7. Bake: Place the baking dish in the preheated oven and bake for 20−25 minutes, or until the top is golden brown and bubbly.
8. Serve: Let the mac and cheese stand for 5−10 minutes before serving. This allows the sauce to set and the casserole to cool slightly.

Tips for Success

• Use a Roux: Making a roux with butter and flour is the key to a smooth, lump-free sauce. Make sure you whisk it constantly as you add the milk.
• Cook Pasta Al Dente: Cook the pasta until it is al dente. Since it will continue to cook in the oven, you don’t want it to become mushy.
• Use Whole Milk: Whole milk is crucial for a rich, creamy sauce.
• Grate Your Own Cheese: Grating your own cheese from a block is highly recommended. Pre-shredded cheeses often have anti-caking agents that can prevent them from melting smoothly.
• Let it Rest: Letting the mac and cheese stand for a few minutes before serving is a crucial step. It allows the sauce to set and the casserole to hold its shape.

Serving Suggestions and Pairings

This baked mac and cheese is a complete meal on its own, but it pairs beautifully with a few simple sides. A side of roasted chicken, some steamed green beans, or a simple green salad would be a great complement.

For a drink pairing, a light beer, a simple iced tea, or a crisp white wine would be a great complement to the rich, cheesy flavors.

Nutritional Information

(Please note that this is an estimate and will vary based on specific brands and portion sizes)

This is a hearty, indulgent meal that is higher in calories, carbohydrates, and fat due to the pasta, cheese, and milk. It is also a good source of protein. While it is a decadent dish, it’s a wonderfully satisfying meal that is perfect for a weekend treat or a special family dinner.

Storage and Leftover Tips

Leftovers of this mac and cheese are fantastic! Store any remaining portions in an airtight container in the refrigerator for up to 3 days. To reheat, you can place a serving in a microwave-safe dish and warm it up, or for a better texture, you can place it in a covered oven-safe dish and bake at 350°F (175°C) until heated through.

Final Thoughts

This New Orleans Baked Mac and Cheese recipe is a timeless classic for a reason. It’s a comforting, delicious, and easy meal that is perfect for any occasion. The combination of a creamy, three-cheese sauce and a crispy topping is simply irresistible. I hope you enjoy this effortless and delicious meal as much as I do!

New Orleans Baked Mac and Cheese: A Classic and Cheesy Recipe

There are few dishes as universally loved as mac and cheese. This recipe for New Orleans Baked Mac and Cheese is a delicious, creamy, and incredibly rich version of that classic. It’s a Southern staple that brings together a savory three-cheese sauce—sharp cheddar, Monterey Jack, and Parmesan—with tender elbow macaroni. Baked to perfection with a crispy breadcrumb topping, this is a dish that is guaranteed to be a hit with everyone at the table. It’s the perfect comfort food for a cozy night in, a holiday meal, or a celebratory gathering.

By Jason GriffithPublished on August 5, 2025

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings4 servings

Category: Main Course

Cuisine: American

Ingredients

• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups elbow macaroni
• 3 cups milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, salt, and pepper to create a roux.
4. Gradually whisk in the milk, stirring continuously until the mixture thickens.
5. Remove from heat and add the Monterey Jack, cheddar, and Parmesan cheeses, stirring until melted and smooth.
6. Combine the cooked macaroni with the cheese sauce and mix well.
7. Pour the mac and cheese mixture into a greased baking dish.
8. In a small bowl, mix the breadcrumbs with olive oil and sprinkle them over the mac and cheese.
9. Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and crispy.
10. Let cool for a few minutes before serving.

Nutrition Information

@type: NutritionInformation

Calories: 600 calories

Protein Content: 25g

Carbohydrate Content: 60g

Fat Content: 30g

Tags: mac and cheese, baked macaroni, cheesy pasta, comfort food, Southern cuisine

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