Bacon Cream Cheese Baked Spaghetti
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.
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
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.
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.
