This Spaghetti Mac and Cheese Casserole will surprise you—it is super delicious and a gooey cheesy spaghetti feast for the mouth. It is super-satisfying and filling as well.
I was skeptical about serving this recipe until my family took one bite and then gobbled it down so fast. Maybe it’s the delicious blend of three yummy cheeses (sharp yellow cheddar, white cheddar, and Gruyère) against that al dente pasta, but my family is a whole new fan of this mac and cheese variation. They asked for thirds, not just seconds.
And I continue to experiment with flavor and pasta variations on my new favorite spaghetti mac and cheese casserole as well, trying fondue cheeses one day and all-white cheese another. I’ve tried bucatini and fettuccine, and both work really well because they bake well.
How to Make Perfect Baked Pasta Dishes
Pasta is challenging, whether you’re cooking it on the stovetop, making your own from scratch, or experimenting with new pasta forms, because each one requires a different approach, a different cooking time, and watching them like a hawk.
Baked pasta can be challenging because everyone’s oven and climate are different, and both of these factors contribute to how your pasta bakes.
To make a baked pasta dish that does not dry out or burn on top, I like to cover the entire dish with foil. Otherwise, the top of your baked pasta may dry out. I take the foil off if adding a cheesy layer and need it to melt or brown at the last minute. You might want to try making the dish this way if it gets too hard on top.
FAQs & Tips
How to Make Ahead and Store
You can make this ahead and store up to 3 days and freeze the baked casserole for up to 2 months without sacrificing quality.
How to Tell When Your Baked Pasta Dish is Done
Pull your whole baking rack out, pull a few strands from the dish, and taste them, being careful not to burn your tongue or fingers. If they are too chewy, pop the dish back in the oven for 4 to 5 more minutes.
Great Add-Ins For This Recipe
Any kind of sausage, hot dog, hamburger, or taco meat is an excellent choice. You can also drizzle with barbecue sauce for a real flavor boost!
Serving Suggestions
I serve this with my Ultimate BBQ Cowboy Beans for a great flavor contrast and my Creamy Cucumber Salad. Talk about a harmonious coupling of flavors!
For more mac and cheese recipes, you might want to try this Hamburger Mac and Cheese Casserole, this Bacon Mac and Cheese or this super handy Instant Pot Mac and Cheese.
Spaghetti Mac and Cheese
Ingredients
- 8 ounces spaghetti noodles whole wheat or regular
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups mixed shredded cheese sharp yellow cheddar, white cheddar, and Gruyère
- 1/4 cup mixed shredded cheese for topping
- 2 tablespoons shredded Parmesan cheese
Instructions
- Start by preheating your oven to 350°F to get it ready for baking the mac and cheese.
- Cook the spaghetti noodles in boiling water until al dente, following the instructions on the package.
- While the noodles are cooking, melt the butter in a large saucepan over medium heat.
- Stir in the flour and cook for 1-2 minutes, making sure to stir constantly to prevent burning.
- Gradually pour in the milk, adding salt and pepper, and whisk continuously to create a smooth sauce without lumps.
- Allow the sauce to thicken on medium-high heat, which should take about 5-6 minutes.
- Remove the sauce from heat and blend in the 1 1/2 cups of mixed shredded cheese until it’s completely melted and the sauce is smooth.
- Toss the cooked and drained spaghetti noodles into the cheese sauce until they are well coated.
- Transfer the cheesy spaghetti into a baking dish, spreading it out evenly.
- Sprinkle the top with the remaining mixed shredded cheese and Parmesan cheese.
- Bake in the preheated oven for 22-25 minutes. For a golden top, broil for a few minutes at the end.
- Let the mac and cheese cool slightly before serving. Store any leftovers in a sealed container in the refrigerator.
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