Looking for a new twist on classic comfort food? Look no further than our Bacon Cream Cheese Baked Spaghetti recipe! This dish is the perfect combination of creamy, savory, and oh-so-satisfying. The addition of bacon and cream cheese takes this spaghetti casserole to the next level, making it a delicious and memorable meal that’s perfect for any occasion. Plus, it’s easy to make and sure to please even the pickiest eaters.
My husband and I are always on the lookout for new and exciting recipes to try, and this Bacon Cream Cheese Baked Spaghetti quickly became a household favorite. We love the combination of creamy, cheesy, and bacon-y flavors, and it’s become our go-to comfort food whenever we need a pick-me-up. Plus, it’s so easy to make – perfect for those nights when you don’t have a lot of time to spend in the kitchen.
Why This Bacon Cream Cheese Baked Spaghetti Is a Must-Try:
This dish has everything you could want in a comfort food: creamy sauce, tender pasta, savory bacon, and gooey melted cheese. The addition of cream cheese to the sauce gives it a unique and delicious flavor that sets it apart from other spaghetti casseroles. Plus, it’s easy to make and perfect for feeding a crowd. With this recipe, you’ll get a delicious and satisfying meal that’s sure to become a new favorite in your household.
Ingredients:
- 4 cups (946 ml) milk
- 1 (10.5 oz) can condensed cream of bacon soup
- 8 oz (226 g) cream cheese, softened
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 lb (454 g) dry spaghetti
- 3 1/2 cups (397 g) mozzarella cheese, grated and divided
- 1 cup (120 g) bacon, cooked and crumbled
- Fresh chives, snipped, for garnish (optional)
- Kosher salt and freshly ground black pepper, to taste
Directions:
- Preheat oven to 400°F (204°C).
- In a large pot, stir together the milk, bacon soup, cream cheese, garlic powder, and onion powder. Bring to a boil.
- Once bubbling, break spaghetti in half and stir into the pot. Reduce heat to medium-low and let spaghetti cook for 8 minutes, stirring occasionally.
- Stir in 2 cups (226 g) of the mozzarella and 1/2 of the bacon. Season to taste with salt and pepper and transfer to a 9×13-inch (23×33 cm) baking dish.
- Top with remaining mozzarella and bacon and bake until cheese has melted and is starting to turn golden brown, about 15 minutes.
- Let sit for 5 minutes before serving. Garnish with fresh chives, if using. Enjoy!
Notes:
- To make this dish vegetarian-friendly, substitute the bacon soup with cream of mushroom soup and omit the bacon.
- For added flavor, try using different types of cheese, such as cheddar or parmesan.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
Bacon Cream Cheese Baked Spaghetti
Ingredients
- 4 cups 946 ml milk
- 1 10.5 oz can condensed cream of bacon soup
- 8 oz 226 g cream cheese, softened
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 lb 454 g dry spaghetti
- 3 1/2 cups 397 g mozzarella cheese, grated and divided
- 1 cup 120 g bacon, cooked and crumbled
- Fresh chives snipped, for garnish (optional)
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (204°C).
- In a large pot, stir together the milk, bacon soup, cream cheese, garlic powder, and onion powder. Bring to a boil.
- Once bubbling, break spaghetti in half and stir into the pot. Reduce heat to medium-low and let spaghetti cook for 8 minutes, stirring occasionally.
- Stir in 2 cups (226 g) of the mozzarella and 1/2 of the bacon. Season to taste with salt and pepper and transfer to a 9×13-inch (23x33 cm) baking dish.
- Top with remaining mozzarella and bacon and bake until cheese has melted and is starting to turn golden brown, about 15 minutes.
- Let sit for 5 minutes before serving. Garnish with fresh chives, if using. Enjoy!
Notes
For added flavor, try using different types of cheese, such as cheddar or parmesan.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.