This is a spaghetti and cheese recipe that I have been making for years. It is very easy to make and tastes great.
Creamy Spaghetti and Cheese Recipe is a quick, easy, and cheesy spaghetti recipe.
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Spaghetti and Cheese will always win out over Macaroni and Cheese in my household. In my home, it’s a foregone conclusion. As a kid, I preferred spaghetti over mac & cheese as a side dish. My mother and aunts hardly ever used elbow macaroni. “Mac and cheese” is how we still refer to pasta and cheese. I understand. Doesn’t make any sense, does it? Just put your faith in me and this recipe.
I use spaghetti that is quite thin. I’ve never been a fan of ordinary spaghetti. I’m not sure why. However, you are free to use whatever size you like.
Because there are so few ingredients in this meal, it’s easy for it to be bland. In my recipe, I prevent this by cooking the pasta in water with chicken bouillon powder. That little increase makes a huge difference in terms of flavor.
This is where the discussion begins. What kind of cheese should you use? In this recipe, I will argue with anybody that the American cheese from your supermarket’s deli is the finest! It’s Velveeta, according to some. It’s any sliced cheese you have in the fridge, according to my mother! Just don’t make it too complicated. It’s traditional, it’s easy to wear, and it goes with nearly anything! If you go to a barbeque in Louisiana, you can guarantee there will be a pan of Spaghetti and Cheese, often known as “Cheese Spaghetti.”
It’s all about the cheese. But, for me, it’s all about the milk! The finest dairy to use in this recipe is evaporated milk! It goes well with the processed “cheese.” Yeah. I’m aware that it’s not true. And it makes no difference to me! Please stick with me. In any case, don’t waste any time and get that sweetened condensed milk! It’s going to crush my heart.
DO NOT ADD SALT UNTIL AFTER THE CHEESE HAS MELTED! Don’t make a fool of yourself! That cheese has a lot of salt in it. The saltiness of the chicken bouillon you put in the water comes from the chicken bouillon. Before determining how much salt to add, let the cheese to melt. It’s also worth mentioning the onion powder. It simply adds that additional “something,” don’t you think?
Okay, I believe I’ve covered everything. Nope. I’m not telling the truth. This is a huge deal. REMEMBER TO KEEP THE HEAT LOW! My darling, pay attention. If you scorch this material, you’ll have to throw it away. The spaghetti must not be burned. You will, however, have completely destroyed the flavor! Simply keep the heat low and whisk often while the cheese melts.
Now it’s time to start cooking. Make a point of calling your Auntie and telling her that Coop’s Spaghetti and Cheese is superior than hers. But we still adore her. Auntie, hello!!
Good luck in the kitchen,
Recipe for Creamy Spaghetti with Cheese
An simple mac and cheese version that will quickly become your new favorite side dish! This fast pasta dish just requires a few ingredients.
- 1 pound pasta (thin or normal)
- 1 tablespoon powdered chicken bouillon
- 3 tablespoons of butter
- 1 or 2 12 oz evaporated milk cans
- 1/2 to 1 pound sliced American cheese
- 1 teaspoon powdered onion
- To taste, season with salt and white pepper.
A kettle of water should be brought to a boil.
Add the chicken bouillon powder and mix well.
Cook the spaghetti according to the package directions until it is al dente.
Drain. There is no need to rinse.
Put the pasta back in the saucepan.
The more you mix it in, the better.
Combine the milk and cheese in a mixing bowl. You may use as much or as little as you like.
Heat on a low heat setting.
Stir until the cheese is completely melted.
Add the onion powder and mix well.
Season with salt and white pepper to taste.
Stir everything together well.
*Begin with a 12-ounce can of evaporated milk. As required, add additional milk to get the appropriate consistency.
This is a great recipe for spaghetti with cheese on top. It’s so easy to make and tastes amazing!
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