Spaghetti macaroni and cheese It’s the well-loved classic macaroni and cheese with spaghetti noodle twist. Think spaghetti pasta tossed in the old fashion rich and creamy cheese sauce. It is so good it will please all flavor palettes and ages.
The best part is this spaghetti mac and cheese recipe comes together under 30 minutes and is made with just 7 ingredients. It is simple pot of goodness that makes the perfect side dish to your favorite protein, or even Christmas and Thanksgiving dinners.
Check out other delicious pasta recipes such as Spicy Rigatoni, Cajun Sausage Pasta and Creamy Sundried Tomato Pasta. I have a feeling you’re gonna love them too!
mac and cheese with Spaghetti Noodles
She’s no ordinary mac and cheese…she’s a grown up version of it! We gave our classic macaroni and cheese recipe an elegant twist by bringing in spaghetti pasta to replace elbow macaroni.
It all came about when I stumbled on a spaghetti mac and cheese dish from a local restaurant. It was so delicious and I love with the concept of combining spaghetti with cheese sauce.
You’ve gotta use a fork instead of a spoon to pick up the spaghetti. You’ve gotta swirl to get your pasta on the fork. You get to slurp the pasta should you choose to…(kidding…or maybe not…)
I probably sound like a kid but that is so much FUN. 🙂
Inspired by the spaghetti and cheese I had, I decided to create my own version of this wonderful spaghetti mac and cheese dish.
Just like it’s macaroni counterpart, our spaghetti mac and cheese is made using good quality cheeses (p/s: it’s the secret for good mac and cheese!), it is super creamy and thick, and has an incredibly rich and deep flavors.
I’m the kinda person who almost always have spaghetti in my pantry because spaghetti with meat sauce is my go to meal when I don’t know what to make for dinner. So in a way, I can almost always make this without going to the store!
And oh have we made this many, many times since. 💛
Ingredients
Introducing the six simple ingredients that makes up this delicious pot of spaghetti mac and cheese:
- spaghetti pasta – any spaghetti, spaghettini (the thicker type of spaghetti), or angel hair pasta will work. Use whole wheat for a healthier alternative
- unsalted butter – used to bring on flavor and to make the roux. I typically use unsalted so as to better control the amount of salt in the dish.
- all purpose flour – this is essential to make the roux – a thick sauce made of butter and flour and used as a base to make creamy sauces.
- heavy cream – to make the cheese sauce extra thick and creamy.
- whole milk – milk is used to thin it out as much as you wish. Feel free to use 2% milk, or whatever you have on hand.
- sharp cheddar cheese – I highly recommend getting a good one since this plays in a major role in the flavor of our cheese sauce. It is worth getting a wedge and shredding it up yourself if you are not in a hurry!
- spices – we are taking a simple route for this spaghetti mac and cheese because we are all about the ease and convenience. We are only using garlic powder and salt (and that’s pretty much all you really need) but you can totally experiment with your favorite spices and seasonings
How to make it
Bring a large pot of salted water to boil and cook the spaghetti accordingly to package instructions. Drain spaghetti and set aside.
In a large pot or dutch oven, add butter and let it melt under medium heat. Add flour and whisk continuously as it cooks on medium heat for 2 minutes.
Add heavy cream and milk to the roux, and continue whisking.
Bring to a simmer and let the sauce thicken. Do not boil vigorously.
Add shredded cheese to the sauce mixture, stir and let it melt.
If cheese sauce is too thick for your taste, add some more cream or milk to it.
When cheese sauce as thick and creamy as you’d like it to be, add in that cooked spaghetti!
Using a pair of tongs to toss spaghetti evenly in sauce.
Last but not least, spaghetti mac and cheese is done and ready to be serve!
Sprinkle with black pepper or parsley if you like.
Spaghetti should be silky, creamy and perfected coated in that rich and creamy cheese sauce.
Ahhh Spaghetti and Cheese. The duo I didn’t know I need in my life.
Seriously, it’s so good I wanna swim in it!!
Make sure to enjoy it immediately as cheese sauce thickens if it sits for too long!
Variations and Toppings
Make any of these twists to your spaghetti mac and cheese to make it yours:
- mix up your cheeses – use a mix of cheese such as gruyere, white cheddar, mozzarella, gouda, american etc for different taste and textures.
- boost nutritional value – add cooked broccoli, spinach, or other vegetables for extra vitamins and minerals.
- make it spicy – if you like some spice, add a bit of cayenne pepper or mix in some jalapeños to give the dish a nice kick.
- make it fancy – turn it into a gourmet dish by adding truffle oil, sea salt, or gourmet cheeses for a high-end twist.
- Add your favorite protein – turn this spaghetti mac and cheese recipe into a one-pot meal by adding (already cooked) shredded chicken, ham etc for an extra burst of flavor and texture.
Storage and Reheating
Store macaroni and cheese with spaghetti in an airtight container in the refrigerator for up to 5 days. Reheat in microwave or covered with foil in the oven (350ºF for 25-30 minutes) with a splash of milk or water to maintain creaminess.
You can freeze spaghetti mac and cheese but note that the dairy content in the sauce will change the texture when it is defrosted. The flavor will not change.
Tips and Tricks
- Cheese Selection: Use a blend of cheeses like sharp cheddar, mozzarella, or gruyère for a richer and more complex flavor.
- Seasoning the Sauce: Don’t skimp on seasoning. Add garlic powder, onion powder, or a touch of smoked paprika for an extra depth of flavor.
- Pasta Cooking: Cook the spaghetti al dente and avoid overcooking it, as it will continue to cook when tossed in the hot cheese sauce.
- Prevent Pasta from Sticking: Avoid rinsing cooked pasta with cold water. If you want to prevent pasta from sticking together, toss in olive oil.
- Smoothing out Cheese Sauce: Use a whisk to whisk cheese sauce to remove lumps until it is smooth.
- Thickening or Thinning Cheese Sauce: To thicken cheese sauce, add more cheese; to thin out cheese sauce, add more milk.
- Baking for Texture: If you prefer a baked version for a crispy top, transfer the mac and cheese to a baking dish or casserole dish, sprinkle breadcrumbs and additional cheese on top, and bake until golden brown.
- Add-ins: Try adding cooked bacon, ham, or roasted vegetables like broccoli or asparagus to elevate the dish and make it more filling.
- Topping: Garnish with fresh herbs, such as parsley or chives, for an added burst of flavor and color. A drizzle of truffle oil also adds a gourmet touch.
Frequently Asked Questions
Yes, you can substitute whole wheat pasta, use low-fat milk, half and half instead of heavy cream, and add vegetables like broccoli or spinach for a healthier version.
Yes, transfer the mac and cheese to a baking dish, top with breadcrumbs or more cheese, and bake until golden and crispy.
Consider adding spices like garlic powder, onion powder, smoked paprika, or herbs such as thyme or basil to boost flavor. Salt is a powerful way to really open up the flavors – always add salt taste at the end before serving.
Use a whisk to whisk the sauce while it is heated in the pot. Whisk continuously until the lumps are gone before adding shredded cheese to it.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Yummy Sides
- Cheesy Garlic Bread
- Roasted Brussels Sprouts with Bacon
- Lemon Risotto
- Mexican Street Corn (Elote) Pasta Salad
Spaghetti Mac and Cheese
Equipment
Ingredients
- 1 lb spaghetti pasta
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups heavy cream
- 1½ cups milk
- 10 oz cheddar cheese shredded
- 1 tsp garlic powder
- 1 tsp salt plus more to taste
Instructions
- Boil water in a pot, and cook spaghetti according to package directions. When it is done, drain water and set spaghetti aside.
- Heat a dutch oven or large pot over medium heat. Once hot, add butter and allow to melt. Whisk in flour until fully incorporated.
- Add in heavy cream and milk. Whisk continuously as it comes to a boil. Continue whisking until there are no more lumps and the sauce is smooth.
- Add cheddar cheese. Fold to combine and allow to fully melt.
- Add in garlic powder and salt.
- Once pasta is fully cooked, drain and then toss in the cheese sauce. Taste to see if more salt is needed.
- Serve and enjoy!
Your stories always make me smile and chuckle when you talk about your recipe’s and stories. Others I follow, not so much. I will try this because you don’t bake it, I have baked mac and cheese from another person and I don’t like it baked. I’m used to Kraft diner that I’m addicted to lol,
I make a lot of your recipe’s, Especially your no ricotta lasagna, damn it’s good lol.
Will let you know how the spaghetti mac and cheese goes when I make it. Keep on making us smile 🙂
This totally made my day! Thanks so much Danielle <3 I can't wait to hear what you think about this recipe when you make it!