This Cheesy Spaghetti is a great variation to a classic Mac and Cheese. This recipe is a great dinner and its kid approved so everyone will love it!
Mac and Cheese is a family favorite and a regular meal I make. Well, my oldest loves spaghetti. So, I decided to change things up and make Cheesy Spaghetti.
What is Cheesy Spaghetti you may ask? Well, it's a classic Mac and Cheese recipe and instead of macaroni noodles I use spaghetti noodles. Needless to say, my oldest loved it, and my youngest also said this is now his favorite way to eat Mac and Cheese!
How to make Cheesy Spaghetti:
This is made very similar to my Velveeta Mac and Cheese. Start by cooking your spaghetti according to the box directions. Keep them al dente because the noodles will cook more once you add all the other ingredients. Cube your Velveeta while the spaghetti cooks. This will make it easier to melt together. Once the noodles are done and drained add them back to the pot and add your other ingredients too. All everything to melt together and get hot. Serve and enjoy!
- Spaghetti Noodles
- Velveeta Cheese - cubed
- Cheddar Cheese - shredded
- Half and Half
- Cooking Tip: Cook noodles to al dente. They will continue to cook in the additional steps, so you do not want your noodles to get soggy.
Step Three - Continue to mix on low heat until all cheese melted and creamy. Season with salt and pepper to taste. Serve warm and enjoy.
Can I make this recipe in the oven?
Yes, you can turn this stovetop Cheesy Spaghetti recipe into an oven cheesy spaghetti bake recipe very easily.
Once the noodles are cooked and you add in the remaining ingredients allow things to get melted and mixed together well. Pour it all into a casserole dish.
If you have some breadcrumbs or Panko mix them in with some melted butter and then spread it on top of the noodles before you put it in the oven. Bake in the oven for about 10-15 minutes at 350 degrees.
Can I use bag shredded cheese for this recipe?
Bagged shredded cheese is not the best option for Macaroni and Cheese.
Bagged shredded cheese usually has additives that help the shelf life of shredded cheese last longer.
With this recipe already using Velveeta, I like to get a block of cheddar cheese and shred it for the recipe.
How to store Cheesy Spaghetti:
This dish is easily stored in an airtight container. It can be stored in the refrigerator for about 5 days, or in the freezer for up to 2 months.
I love making extra so I have leftovers, and it is a great meal to send over to family or friends who can use a meal.
Try some of my other Mac and Cheese recipes:
Slow Cooker Mac and Cheese - Nothing better than comfort food in your slow cooker! I love this recipe for Slow Cooker Mac and Cheese. It's my favorite way to make mac and cheese and comes out perfect every time!
White Cheddar Mac and Cheese - This White Cheddar Cheese is so rich and creamy it rivals the famous Panera Mac and Cheese. While this may not be a copycat recipe, it tastes so great and is super gooey and creamy everyone will love it!
If you tried any of my recipes, I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
- 12 oz Spaghetti noodles
- 16 oz Velveeta cheese cubed
- 4 tablespoons Butter
- 4 cups Cheddar cheese shredded
- 1 ½ cup Half and half
- salt and pepper (to taste)
- Cook spaghetti according to the package's directions then drain and return to the pot. Place on low heat.
- Add cubed Velveeta cheese, butter, and shredded cheddar cheese to your cooked spaghetti noodles and mix with a pasta spoon. Pour in half and half and then mix again.
- Continue to mix on low heat until all cheese melted and creamy. Season with salt and pepper to taste. Serve warm and enjoy.