Spaghetti Mac & Cheese
Spaghetti mac and cheese is a deliciously creamy pasta casserole that you can have on your table in a snap! A thick four cheese sauce coats thin spaghetti noodles in tons of rich flavor.
Servings: 8
Calories: 846kcal
Ingredients
- 1 lb thin spaghetti NOT angel hair
- 2 cups shredded fontina cheese
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Swiss & gruyere cheese blend
- 1/4 cup butter
- 1/4 cup flour
- 2 12 oz cans evaporated milk
- 1 cup heavy whipping cream
- 2 tsp ground mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
Instructions
- Cook the pasta according to the package directions to al dente, then drain.1 lb thin spaghetti
- While pasta cooks add the butter to a large pot set over medium heat. Once melted add the flour and whisk together to evenly combine. Cook for 60 seconds to cook off the flour taste.1/4 cup butter, 1/4 cup flour
- Slowly pour in the milk, then the cream, whisking them in as you do. Then add the mustard, garlic and onion powder, and pepper. Whisk together until evenly combined. Cook for 5 minutes, whisking constantly, just until thickened.2 12 oz cans evaporated milk, 1 cup heavy whipping cream, 2 tsp ground mustard, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper
- Add all of the cheeses to a large mixing bowl, and mix together until combined.2 cups shredded fontina cheese, 2 cups shredded sharp cheddar cheese, 2 cups shredded Swiss & gruyere cheese blend
- Add 3/4's of the cheese mixture to the cream and cook, stirring often, until melted and smooth. Add the pasta to the cheese sauce and gently stir until completely incorporated together.
- Transfer the spaghetti mac and cheese to a 9x13" baking dish and spread out in an even layer. Sprinkle the remaining cheese evenly out overtop.
- Bake at 400° for 15 - 20 minutes, just until hot & bubbly. Carefully remove the hot dish from the oven and let it rest for 5 minutes.
- Serve warm & enjoy!
Notes
- Want to add some protein? Stir some shredded rotisserie chicken into the pasta and cheese sauce prior to transferring it to the casserole dish.
- You could also add some veggies and stir in chopped steamed broccoli florets or peas prior to putting the pasta into the casserole dish.
- Don't skip letting the spaghetti mac and cheese rest. The casserole needs this time for the sauce to thicken up and set before you cut into it.
Nutrition
Calories: 846kcal | Carbohydrates: 57g | Protein: 37g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 646mg | Potassium: 491mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1652IU | Vitamin C: 2mg | Calcium: 880mg | Iron: 1mg