Spaghetti Mac and Cheese (Better Than Boxed!)
rich and velvety twist on classic mac and cheese, made with spaghetti noodles and a homemade cheese sauce. Family-friendly, quick, and perfect for cozy dinners.
Equipment
- 1 Large Pot For boiling spaghetti
- 1 Saucepan For making the cheese sauce
- 1 Whisk Helps make a smooth sauce
- 1 Baking dish (optional) If baking the mac and cheese
Ingredients
- Pasta & Sauce Base:
- 8 oz – Spaghetti – Cooked to al dente
- 2 tbsp – Butter
- 2 tbsp – All-purpose flour
- 2 cups – Milk – Warmed
- ½ cup – Heavy cream – Optional for extra creaminess
- Salt and pepper – To taste
- Cheese Blend:
- 1 ½ cups – Sharp cheddar cheese – Shredded
- ½ cup – Mozzarella cheese – Shredded
- ¼ cup – Parmesan cheese – Optional for added flavor
- Flavor Add-Ins:
- ½ tsp – Garlic powder
- ¼ tsp – Mustard powder – Optional
- Optional Toppings:
- ¼ cup – Breadcrumbs – For baked version
- 1 tbsp – Chopped parsley – For garnish
Instructions
- Boil the Spaghetti
- Cook spaghetti in salted boiling water until al dente. Drain and set aside, reserving ½ cup of the pasta water.
- Make the Roux
- In a large saucepan, melt butter over medium heat. Whisk in flour and stir constantly for about 1 minute.
- Add Milk and Cream
- Gradually whisk in warm milk and cream. Continue stirring until the sauce thickens, about 4–5 minutes.
- Stir in Cheese
- Lower heat and slowly stir in cheddar, mozzarella, and optional parmesan until melted and smooth.
- Season
- Add salt, pepper, garlic powder, and mustard powder. Taste and adjust as needed.
- Combine Pasta and Sauce
- Add cooked spaghetti to the cheese sauce. Toss until evenly coated. Add a splash of pasta water if the sauce is too thick.
- Optional Baked Version
- Transfer to a baking dish, top with breadcrumbs and extra cheese. Bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
- Serve and Enjoy
- Garnish with parsley or green onions and serve hot!
Notes
- Use freshly shredded cheese for the creamiest texture.
- Gluten-free pasta and flour can be used to make this recipe gluten-free.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.