New Orleans Inspired Creamy Mac and Cheese Recipe

New Orleans-Inspired Creamy Mac and Cheese is a rich, baked side dish made with a buttery roux, fresh-shredded cheese, and a touch of cayenne for a subtle kick. The twisted cavatappi noodles hold onto every bit of the creamy cheese sauce, and it’s topped with a golden crust of panko bread crumbs. It’s the perfect complement to a bowl of red beans and rice—or any comfort meal that could use a little extra soul.

If there’s one thing my kids would eat every single day without a second thought, it’s creamy mac and cheese. For a while there, it was only Kraft Shells and Cheese. Then, over time, it slowly transitioned into the real deal—the kind that starts with a slow stir of roux and ends with a crusted, bubbling top.

I started playing with the recipe and adding what I thought would be a little New Orleans spirit. Nothing flashy. Just enough cayenne to give it a little extra to each bite. I also swapped in cavatappi noodles—the twisted little spirals catch the sauce like they were built for it—something to make them forget the Kraft shells.

The result? A creamy mac and cheese that doesn’t just sit on the plate. It keeps things interesting. Around here, it’s the perfect companion to a bowl of red beans and rice or a plate of fried chicken.

What is the Cavatappi noodle?

If you’re unfamiliar with the cavatappi noodle, it’s a short, spiral-shaped pasta that curves like a corkscrew. It’s got ridges along the outside and a hollow center—perfect for holding onto sauce. It’s an excellent noodle to soak up all that creamy, cheesy goodness.

Is cavatappi the same as elbow macaroni?

They’re cousins, not twins. Elbow macaroni is the classic mac and cheese go-to—short, curved, and smooth. Cavatappi, on the other hand, is longer, twistier, and ridged. It gives a little more texture, a little more bite, and it clings to the sauce. In this Creamy Mac and Cheese, that’s a good thing.

What is cavatappi pasta good for?

Cavatappi shines in creamy, rich sauces—like cheese sauces, baked pasta dishes, and even hearty tomato gravies. Those ridges and that spiral shape give it plenty of surface area to grab onto flavor. It holds its shape well, even when baked, making it a great choice when you want pasta with a little personality.

Can you use cavatappi for mac and cheese?

Absolutely. In fact, once you do, you might not go back. Cavatappi gives your mac and cheese a little more structure, a little more chew, and a lot more sauce in every bite. It’s what I use when I want that mac to stand up next to a bold dish like red beans and rice—and still hold its own.

What ingredients do you need to make a New Orleans-inspired Creamy Mac and Cheese?

For the Pasta:

• 1 lb cavatappi (or elbow macaroni, the traditional noodle)

For the Cheese Sauce:

• 4 tbsp unsalted butter

• 1/4 cup all-purpose flour

• 3 cups whole milk

• 1 cup heavy cream

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1/2 cup grated Parmesan cheese

• 1 tsp Creole seasoning

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/4 tsp cayenne pepper

For the Topping:

• 1/2 cup panko breadcrumbs

• 2 tbsp unsalted butter

• 1/4 cup shredded sharp cheddar cheese

• 1 tbsp chopped fresh parsley

How do you make the New Orleans-inspired Creamy Mac and Cheese?

Bring a large pot of salted water to a boil. Add cavatappi and cook until just al dente. Drain and rinse briefly with cold water to stop cooking. Set aside. This will ensure that the pasta will hold up in the creamy sauce.

In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a smooth blonde roux, stirring constantly to prevent burning.

Slowly pour in warmed milk and heavy cream, whisking until smooth. Bring to a simmer and cook until thickened, about 3–4 minutes.

Remove from heat and stir in the cheddar, Monterey Jack, Parmesan, Creole seasoning, smoked paprika, garlic powder, salt, black pepper, and cayenne. Stir until cheese is fully melted and sauce is creamy.

Add cooked pasta to the cheese sauce, stirring to coat evenly. The sauce should cling to the pasta. Taste and adjust seasoning with more salt or Creole seasoning, if needed.

In a small bowl, mix panko breadcrumbs, melted butter, and 1/4 cup cheddar.

Preheat oven to 375°F. Transfer the mac mixture to a greased 9×13-inch baking dish. Sprinkle the breadcrumb-cheese mixture evenly over the top. Bake for 20–25 minutes until the top is golden and bubbly.

PRO TIP: For an optional touch, broil for 1–2 minutes to crisp the topping, watching closely to avoid burning.

Let cool for 5 minutes, then garnish with parsley. Serve hot, scooping generous portions onto plates alongside red beans and rice or fried chicken. Pass the hot sauce for those who want that extra kick!

More Side Ideas

• Congri with Black Eyed Peas and Rice
• Spicy White Bean Salad
• Collard Greens
• Creole Style Green Beans

If you’ve had a chance to make this New Orleans-inspired creamy Mac and Cheese recipe, please let me know in the comments and rating below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!

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Creamy Mac and Cheese

New Orleans-Inspired Creamy Mac and Cheese is a rich, baked side dish made with a buttery roux, fresh-shredded cheese, and a touch of cayenne for a subtle kick. The twisted cavatappi noodles hold onto every bit of the creamy cheese sauce, and it's topped with a golden crust of panko bread crumbs. It’s the perfect complement to a bowl of red beans and rice—or any comfort meal that could use a little extra soul.

5 from 5 votes

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Course: comfort food, Main Course, Main Dish, Side Dish

Cuisine: American, Creole, New Orleans, Southern

Keyword: baked, casserole, cheesy, comfort food, creamy, creole, mac and cheese, pasta, southern

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 people

Author: Red Beans and Eric

Cook ModePrevent your screen from going dark

Ingredients

• 1 lb cavatappi or elbow macaroni for trafitional
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk warmed
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese divided
• 1 cup shredded Monterey Jack cheese
• ½ cup grated Parmesan cheese
• 1 tsp Creole seasoning
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp kosher salt plus more for pasta water
• ¼ tsp black pepper
• ¼ tsp cayenne pepper

For the Topping:

• ½ cup panko breadcrumbs
• 2 tbsp unsalted butter melted
• ¼ cup shredded sharp cheddar cheese
• 1 tbsp chopped fresh parsley for garnish

Instructions

• Bring a large pot of salted water to a boil. Add cavatappi and cook until just al dente, about 6–8 minutes (check package for timing). Drain and rinse briefly with cold water to stop cooking. Set aside. This will ensure that the pasta will holds up in the creamy sauce.
• In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a smooth blonde roux, stirring constantly to prevent burning. Slowly pour in warmed milk and heavy cream, whisking until smooth. Bring to a simmer and cook until thickened, about 3–4 minutes.

  Remove from heat and stir in 1.5 cups cheddar, Monterey Jack, Parmesan, Creole seasoning, smoked paprika, garlic powder, salt, black pepper, and cayenne. Stir until cheese is fully melted and sauce is creamy.
• Add cooked pasta to the cheese sauce, stirring to coat evenly. The sauce should cling to the pasta. Taste and adjust seasoning with more salt or Creole seasoning, if needed.
• In a small bowl, mix panko breadcrumbs, melted butter, and 1/4 cup cheddar.
• Preheat oven to 375°F. Transfer macaroni mixture to a greased 9x13-inch baking dish. Sprinkle breadcrumb-cheese mixture evenly over the top. Bake for 20–25 minutes until the top is golden and bubbly.

  For an optional touch: broil for 1–2 minutes to crisp the topping, watching closely to avoid burning.
• Let cool for 5 minutes, then garnish with parsley. Serve hot, scooping generous portions onto plates alongside red beans and rice or fried chicken. Pass the hot sauce for those who want a Creole kick!

Notes

Make It Ahead: Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready, adding 5–10 minutes to the cooking time.

Creole Kick: Adjust the cayenne or add a dash of hot sauce to the sauce for a spicier version, reflecting New Orleans’ love for bold flavors.

Did you try this recipe?Mention @redbeansandericblog or tag #redbeansanderic!

Red Beans and Eric

Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.