Baked Spaghetti and Cheese Recipe – he took one bite and said this was better than any mac and cheese I’ve made! Spaghetti, Monterey Jack cheese, flour, dry mustard, milk, and eggs – just whisk it all together and bake. Can add chicken, ham, or broccoli. Easy side make-ahead dish or could even be a meatless main dish! Give this a try ASAP!
Originally posted June 17, 2014
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Pin This RecipeEasy Homemade Macaroni & Cheese
I am always on the lookout for new side dishes. so we don’t get tired of the same old things. I came across this Baked Spaghetti and Cheese recipe in one of my old Southern Living cookbooks and decided to give it a whirl. WOW! I am so glad I found this recipe. It was delicious! Chicken Legs said this was so much better than traditional macaroni and cheese.
This is super easy to make and it doesn’t require making a white sauce. Just mix everything up and pour it over the spaghetti and cheese in the pan. Cook the spaghetti noodles according to the package directions for al dente. Drain and set aside. Stir together flour, salt, dry mustard and pepper, milk, and eggs. Place half of the cooked pasta in a baking dish. Top with half of the cheese. Top with the remaining pasta and cheese. Pour milk mixture over pasta and sprinkle with paprika. Bake the casserole until set.
Helpful Tips & Frequently Asked Questions
- I used Monterey Jack cheese. Feel free to mix up the cheeses. I think mozzarella cheese, parmesan cheese, cheddar cheese, or gouda would be fabulous!
- You can add chicken, onions, garlic, ground beef, ham, tomatoes, or broccoli and turn this side into a main dish!
- Can Baked Spaghetti & Cheese be made in advance? Yes! You can assemble the casserole and refrigerate it until ready to bake. You may need to add a few minutes to the cooking time if baking cold straight from the oven.
- Can Baked Spaghetti & Cheese be frozen? Yes! Assemble the casserole and cool completely. Cover with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.
- You can also freeze the baked casserole. Cook the casserole and cool completely. Cover with plastic wrap and aluminum foil and transfer to the freezer. When ready to serve, thaw and reheat covered in the oven or in the microwave.
What to Serve with Mac & Cheese
This easy mac & cheese has been on repeat at our house. We’ve been making it non-stop. It is great with just about everything – chicken, pork, burgers, hot dogs, steaks – anything! This makes a lot of food. It is perfect for a cookout or potluck.
Here are a few of our favorite recipes from the blog that go great with this cheesy baked spaghetti recipe:
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Baked Spaghetti and Cheese
Equipment:
Ingredients:
- 16- oz spaghetti, cooked and drained
- 3 cups shredded Monterey Jack cheese
- 1½ Tbsp all-purpose flour
- 1 tsp salt
- 1 tsp dry mustard
- ¼ tsp pepper
- 3¾ cup milk
- 3 eggs, lightly beaten
- 2 Tbsp butter
- paprika
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Place half of the cooked spaghetti in the pan. Top with half of cheese. Repeat layers.
- Combine flour, salt, dry mustard and pepper in a large bowl. Whisk in 1 Tbsp of milk (this will keep the lumps out). Add remaining milk and eggs, whisk until well blended.
- Pour over spaghetti mixture. Dot with butter and sprinkle with paprika.
- Bake for 45 minutes, or until set.
Notes:
- I used Monterey Jack cheese. Feel free to mix up the cheeses. I think cheddar or gouda would be fabulous!
- You can add chicken, ham, or broccoli and turn this side into a main dish!
- Can Baked Spaghetti & Cheese be made in advance? Yes! You can assemble the casserole and refrigerate until ready to bake. You may need to add a few minutes to the cooking time if baking cold straight from the oven.
- Can Baked Spaghetti & Cheese be frozen? Yes! Assemble the casseorle and cool completely. Cover with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.
- You can also freeze the baked casserole. Cook the casserole and cool completely. Cover with plastic wrap and aluminum foil and freeze. When ready to serve, thaw and reheat covered in the oven or in the microwave.
Steph
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Any idea of tis could be made in microwave?
my husband doesn’t like mac and cheese, but he likes this! Remembrances of my Mama.
Great recipe! I substituted Gouda as one layer, and Cheddar Jack for the other layer. I also added three chopped cloves of garlic, which added a nice garlicky addition to it.
Wow this brings back memories. As a child, I don’t remember ever eating mac and cheese, but my grandmother often made cheese spaghetti as a side dish and I LOVED it. Definitely going to try this and see if it tastes as good as I remember.
What can you substitute the eggs for? Just don’t like eggs and when I know there is that many eggs in sauce like that, I just won’t eat it. It’s a mental thing I’m sure. 🙂 LOL!
Any changes and modifications to the recipe would be up to you.
Is the milk mixture supposed to be covering the spaghetti after you get done pouring it over it?
What could i use in place of the eggs? Son has egg allergy.
I am not comfortable making recommendations for allergies. I am not a doctor. Please use your best judgment regarding substitutions and modifications.
My husband’s favorite dish!
Could you add cooked crumbled sausage or hamburger to make more of a meal… would the rest of the instructions be the same?
Sure! I would think the baking time and everything else would be the same.
I can't wait to try this. We worked outside of New Orleans for a couple of years and one of the ladies we ordered lunch from had this kind of spaghetti as a side with fried chicken and it was so good! I have been trying to find a recipe for it and I think I just did…thanks!
Funny. Because I had this sort of baked spaghetti with fried chicken at a little diner in New Iberia, about a hundred miles southwest? of New Orleans. Brenda’s Diner or Brenda’s Kitchen. This was about 5 years or so ago & I’ve been thinking of it ever since. Finally attempting to make it on my own. It’s in the oven right now & I’m keeping my fingers crossed that mine is half as good as what I had at Brenda’s.
My mother used to make macaroni & cheese with spaghetti when she was out of elbow macaroni. We always thought it was a treat.
Mine was a little too milky tonight. Do you think it would be a problem to reduce the amount of milk?
I was expecting to see the usual "baked spaghetti", never even thought about something like this as a side dish but it sounds great! Noted!
I recently had a a similar dish at a "home cooking" style restaurant and I ate mine and most of my husbands too! I was thrilled to see your recipe only a few days later…. Grating cheese right now!!
This looks delicious! Can't wait to try it!
This looks soooo good! My son doesn't like mac and cheese, but I think he may like this, especially using the Monterey Jack cheese. We'll give it a try 'cause I KNOW I'm going to like it!! Thanks for sharing!
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The photo is of a half recipe – the whole recipe should be made in a 9×13 inch pan