This spaghetti mac and cheese is about to become a regular on your weekly dinner menu! We're mac and cheese lovers around here, and it's perfect for any night of the week. Just make a garlicky cheddar sauce that coats the noodles, then top it with more cheese and bake it until it's hot and bubbling.
Once you cook the pasta, everything else comes together in one skillet (just make sure it's oven-safe). Make the sauce in it, toss in the cooked pasta, and slide the whole thing into the oven. There's no messy transferring to a casserole dish, plus there's one less pan to wash!
Why You'll Love This Spaghetti Mac and Cheese
- It's pure comfort food. Who doesn't love a creamy cheese sauce paired with pasta?
- It uses simple ingredients. All you need for the sauce is butter, flour, milk, cream, garlic powder, and cheddar, which you likely already have on hand.
- The skillet goes straight into the oven. Make the sauce and bake the finished dish in the same pan.
- It's easy to customize. Add chicken, bacon, broccoli, or even a little heat to make it your own (more on that below).
- Both kids and adults love it!
Ingredients for Baked Spaghetti Mac and Cheese
The full measurements are in the recipe card below, but here's a quick look at what goes into this dish:
- Butter and flour make a roux, which thickens the sauce so it clings to the noodles.
- Whole milk and heavy cream combined make for a much creamier, richer sauce. Using just cream would make it too heavy, and just milk wouldn't be rich enough.
- Garlic powder adds a wonderful flavor. I've never met a dish that wasn't better with a little garlic!
- Sharp cheddar will give you the most flavor. You can use orange, white, or a mix of both. Most of it is stirred into the sauce with a little saved for the top.
- Spaghetti is used in place of elbow macaroni for a more "grown up" version (even though it's just as comforting and delicious)!
How to Make Spaghetti Mac and Cheese
Make the Cream Sauce
Preheat your oven to 400°F. Melt the butter in a large, oven-safe skillet over medium heat, then whisk in the flour until it's smooth. Slowly pour in the milk, whisking the whole time so no lumps form. Add the cream and garlic powder, turn the heat down to medium-low, and let the sauce simmer gently for about 5 minutes.
Melt in the Cheddar
Turn off the heat and whisk in the cheese half a cup at a time, letting each addition melt before adding the next. Season with salt and pepper.
Toss and Bake
Add the cooked spaghetti to the skillet and toss gently until every strand is coated.
Sprinkle the remaining cheese over the top and bake for 15 to 20 minutes, until the cheese is melted and the sauce is bubbling around the edges. A sprinkle of chopped fresh parsley on top adds a pop of color.
Tips for the Creamiest Baked Spaghetti
- Shred your own cheese. Bagged shredded cheese is convenient, but it's coated with anti-caking agents that can keep it from melting smoothly. This is especially important because we're making a sauce and we want it as smooth as possible.
- Take the pan off the heat before adding the cheese. The sauce is hot enough to melt the cheese, and it'll turn out a smoother sauce if you mix it off the heat.
- Don't overcook the pasta. The spaghetti will keep cooking in the oven, so cooking it just to al dente will keep the finished dish from turning mushy.
- Use an oven-safe skillet. If you don't have one, just make the sauce in a regular skillet, then transfer everything to a 9x13-inch baking dish for baking.
Easy Variations
This recipe is delicious just as it is, but it's also a great base for using up what you have on hand.
Add Chicken
Stir in 2 cups of cooked, shredded or diced chicken along with the spaghetti. Rotisserie chicken is perfect for this.
Add Bacon
Crumble 6 to 8 slices of cooked bacon. Add most of it to the pasta, and save a little to sprinkle over the top of the finished dish.
Add Broccoli
Mix in 2 cups of cooked broccoli florets. Make sure the broccoli is well drained so it doesn't water down the sauce, and keep the florets on the smaller side.
Make It Cajun
In New Orleans, baked mac and cheese is traditionally made with spaghetti, so a little Louisiana flavor is perfect! Add 1 to 2 teaspoons of Cajun seasoning into the sauce with the garlic powder (and serve with your favorite hot sauce).
Use Smoked Cheddar
Swap half the cheddar for smoked cheddar or smoked gouda. If you love that flavor, you'll want to try my smoked mac and cheese too.
Add a Crunchy Topping
Mix ½ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle it over the cheese before baking.
Make-Ahead and Freezing
To make this ahead, assemble the dish through the cheese topping, let it cool, then cover and refrigerate for up to 1 day. Let the skillet sit on the counter for about 30 minutes before baking (this is especially important for enameled cast iron, which can crack with sudden temperature changes), then bake as directed, adding 10 to 15 minutes to the baking time.
To freeze, assemble the dish in a freezer-safe baking dish, cover it tightly, and freeze for up to 2 months. Thaw it overnight in the refrigerator before baking. Cream sauces can loosen a bit after freezing, but a quick stir before serving brings it back together.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, stir in a tablespoon of milk (this helps the texture smooth out again), cover, and warm in a 350°F oven until heated through. You can also microwave individual portions in 30-second increments, stirring in between. For more tips, see our guide on how to reheat pasta.
What to Serve with Creamy Baked Spaghetti
Because it's so rich, this spaghetti mac and cheese pairs best with something fresh or simple. A crisp green salad with a tangy vinaigrette, roasted green beans, or steamed broccoli all balance it nicely. It's also a great side dish for grilled chicken, baked ham, or pork chops.
More Mac and Cheese and Pasta Bake Recipes
If you love cheesy pasta as much as I do, here are a few more favorites to try next:
Frequently Asked Questions
Can I use pre-shredded cheese?
You can, but the sauce may not be quite as smooth. Pre-shredded cheese has anti-caking agents added that can make it melt unevenly. Shredding a block of cheddar yourself will give you the best results.
Why is my cheese sauce grainy?
A grainy sauce usually means the cheese got too hot. Always turn off the heat before adding the cheddar, and stir it in a little at a time so it's fully incorporated before adding more.
Can I make baked spaghetti mac and cheese ahead of time?
Yes. Assemble it through the cheese topping, cover and refrigerate for up to 24 hours. Let it sit at room temperature for about 30 minutes, then bake it as directed (add 10 to 15 minutes to the baking time since it won't already be warm going into the oven).
Can I freeze spaghetti mac and cheese?
Yes, just assemble it in a freezer-safe dish, cover it tightly, and freeze it for up to 2 months. Thaw it overnight in the refrigerator before baking.
What other cheeses can I use?
Sharp cheddar will give you the best flavor, but Colby, Monterey Jack, Gruyère, or smoked gouda are all good melting cheeses. You can also swap out half of the cheddar with any of them.
Can I use a different pasta?
Any pasta works. Linguine, fettuccine, or bucatini are all good choices. You can also use elbows or cavatappi if you want a more classic mac and cheese.
How do I reheat leftovers?
Stir in a tablespoon of milk to help the sauce smooth out again. Then cover it and reheat in a 350°F oven until it's warmed through. You can also microwave single servings in 30-second intervals, stirring in between.
Creamy Baked Spaghetti Mac and Cheese
Spaghetti tossed in a creamy, garlicky cheddar sauce, topped with more cheese, and baked in one skillet until hot and bubbling.
Ingredients
- ¼ cup unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 2 ½ cups shredded cheddar cheese, divided
- ½ teaspoon coarse salt, more to taste
- ¼ teaspoon freshly ground black pepper
- 16 ounces dry spaghetti, cooked according to package directions
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- Preheat a large, oven-proof skillet over medium heat. Add the butter. When it’s melted, whisk in the flour until it’s smooth. Slowly add the milk, whisking continuously until it’s smooth. Add the cream and garlic powder, reduce the heat to medium-low, and gently simmer for 5 minutes.
- Turn off the heat and whisk in 1 ½ cups of the cheese, half a cup at a time, stirring well between each addition until the sauce is smooth. Season the sauce with the salt and pepper.
- Add the cooked spaghetti to the pan and toss gently to make sure it’s completely coated. Sprinkle with the remaining cheese.
- Bake for 15 to 20 minutes or until the cheese is melted and it’s hot and bubbling. Garnish with chopped parsley (if using) and serve.
Notes
For the smoothest sauce, shred your cheese from a block instead of using bagged shredded cheese.
Cook the spaghetti just to al dente, since it will continue to soften in the oven.
If your skillet isn’t oven-safe, transfer the sauced pasta to a 9x13-inch baking dish before topping with cheese and baking.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 593Total Fat: 29gSaturated Fat: 17gUnsaturated Fat: 12gCholesterol: 82mgSodium: 311mgCarbohydrates: 64gFiber: 3gSugar: 7gProtein: 16g
This data was provided and calculated by Nutritionix.
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