Mac and Cheese Spaghetti
This mac and cheese spaghetti combines the creaminess of traditional macaroni with the fun texture of spaghetti, resulting in a comforting dish that is perfect for any occasion. Enjoy this easy mac and cheese spaghetti recipe topped with crispy bacon and fresh green onions for a satisfying meal.
Equipment
- Large Dutch oven
- 9x11-inch baking dish
- Tongs
Ingredients
- 16 ounces dry spaghetti noodles, cooked as per package instructions
- 1 ½ sticks butter
- 1 cup all-purpose flour
- 6 cups milk (more if needed)
- 1 tablespoon paprika
- 2 cups cheddar cheese, divided
- 2 cups Gruyère cheese, divided
- 12 pieces bacon, cooked and crumbled
- 4 green onions sliced into ¼ inch pieces
Instructions
- If baking, preheat your oven to 350°F.
- In a large Dutch oven over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 3 minutes, stirring constantly. You’ll know it’s ready when it smells nutty and turns lightly golden.
- Slowly pour in the milk while whisking to create a smooth, thickened mixture. If you’re planning to bake the dish, keep the sauce slightly thinner by adding a splash more milk.
- Stir in 1 ½ cups of cheddar cheese and 1 ½ cups of Gruyère. Keep stirring until everything is melted and perfectly smooth.
- Fold in ¾ of your crumbled bacon and the cooked spaghetti. Mix well until the noodles are evenly coated.
- For stovetop: Use tongs to serve immediately, dividing the pasta into bowls. Top with the reserved cheese, crumbled bacon, and sliced green onions. Serve hot.
- For casserole: Transfer everything to a 9x11-inch baking dish. Sprinkle the remaining cheese over the top. Bake for 40 minutes or until bubbly and golden. Garnish with green onions before serving.
Notes
This mac and cheese spaghetti is the ultimate comfort dish—it’s creamy, savory, and endlessly customizable.