Ingredients

• 1 teaspoon Creole seasoning (see below)
• 1.5 cups whole milk
• 2 ounces plain full-fat cream cheese, cut into small pieces
• 1/2 cup shredded Cheddar, plus more for sprinkling
• Finely chopped parsley leaves, for sprinkling

CREOLE SEASONING

• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4  teaspoon ground cayenne
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• 1/2 teaspoon dried thyme or oregano
• 1/2 teaspoon ground paprika, plus more for sprinkling

Step 1

Heat the oven to 375 degrees.

Step 2

Boil the noodles: Bring a large Dutch oven or other ovenproof, heavy-bottomed pot of salted water to a boil over high heat. Add the spaghetti and cook according to package instructions, then drain into a colander and return the pot to the stove.

Step 3

Toast the spices: Heat the pot over medium-high. Melt the butter and, once it begins to foam and sizzle, add the seasonings nd cook for about 30 seconds, stirring constantly, until fragrant. Add the cooked pasta, tossing to coat.

Step 4

Make the cream sauce: Pour in the milk, then add the pieces of cream cheese, stirring until the cream cheese has fully melted. Add the Cheddar and toss until it’s melted and a thick sauce coats the noodles. Taste and add more salt and pepper as needed.

Step 5

Bake and serve: Arrange the pasta evenly in the pot and sprinkle over a little more cheese and paprika for color. Cover the pot and transfer it to the oven to bake for 20 minutes, removing the lid after 10 minutes to lightly brown and set the top. Remove the pot from the oven, sprinkle with parsley and allow to cool slightly before serving.