Baked Creole Tetrazzini

By Jerrelle Guy

Published February 8, 2026

  • Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(308)
Comments
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There are a few recipes throughout my life that stick out in my mind, and my Auntie Nae’s special recipe for her spicy Creole tetrazzini is definitely one. I finally recreated the recipe for my new cookbook “We Fancy: Simple Recipes to Make the Everyday Special” (S&S/Simon Element, 2026). At least I think I did? She’d make her noodles so peppery and creamy, and here, I try to keep in that same spicy spirit with not only a generous bit of black pepper, but also Creole seasoning and a little bit of cayenne, too. If you’re scared, don’t be: The cream cheese helps temper some of that heat. My favorite thing about this recipe is that I’ve spent years on a winding, wondrous journey trying to figure out how to recreate it from memory. If you like, toss ½ pound cubed chicken or sliced mushrooms into the pot with the sizzling butter and spices and cook until browned, or, for color, fold in ½ pound halved grape or cherry tomatoes right before sending everything into the oven.

Featured in: Cooking Fancy Isn’t About Expensive Ingredients. It’s a Mind-Set.

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Ingredients

Yield:8 servings

  • Kosher salt

  • 1 pound dried spaghetti

  • 4 tablespoons unsalted butter or olive oil

  • 2 teaspoons Creole seasoning (such as Tony Chachere’s)

  • 2 teaspoons garlic powder

  • 1 teaspoon dried thyme or oregano

  • 1 teaspoon freshly cracked black pepper, plus more as needed

  • ½ teaspoon ground cayenne

  • ½ teaspoon ground paprika, plus more for sprinkling

  • 3 cups whole milk

  • 4 ounces plain full-fat cream cheese, cut into small pieces

  • 1 cup shredded Cheddar, plus more for sprinkling

  • Finely chopped parsley leaves, for sprinkling

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

49 grams carbs; 53 milligrams cholesterol; 429 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 2 grams fiber; 431 milligrams sodium; 15 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees.

  2. 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 them into a colander and return the pot to the stove.

  3. Step 3

    Toast the spices: Heat the pot over medium-high. Melt the butter and, once it begins to foam and sizzle, add the Creole seasoning, garlic powder, thyme, black pepper, cayenne and paprika, and cook for about 30 seconds, stirring constantly, until fragrant. Add the cooked pasta, tossing to coat.

  4. 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.

  5. 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.

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Ratings

5 out of 5
308 user ratings
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Comments

Lynn at Southern Fried French

Sorry Auntie Nae, but I whomped this up a bit. But it seems like the kind of recipe you can fool around with. I threw in some sautéed veggies, including onion and garlic. I took out one of the 3 cups of milk and put an egg and some ricotta instead. I added more cheese, why not. It was very delicious. It must've been because the two of us ate four servings.

Kelly

I forgot to add...made as 1/2 recipe in a 10 inch cast iron pan and it was perfect 👌

Hughmanity

Sorry, but Tony Chachere’s Seasoning is just highly overpriced salt. More than half the content. You don't need this hypertension-causing spice mix. Simply make Emeril Lagasse's mix that has much less salt and you can reduce it further. It has spices you likely have in your cabinet and takes a few minutes to mix in a small bowl. 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon

PoBoyPrincess

Why wouldn’t one make the cream cheese sauce separately and then pour into the main dish with the pasta, to avoid overcooking and breaking up the pasta?

JNeens

An FYI. You can get Tony Chachere’s with no salt added. A standard in our household.

justen

Step 2.5. Brown 12-16oz of sliced Andouille sausage, then cook 1/2c ea diced onion, celery, and bell pepper in Andouille fat until softened.

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