Introduction

Oh, the comfort food! Remember those nights when you just needed something warm, cheesy, and oh-so-satisfying? For me, Cheesy Baked Spaghetti is that hug in a bowl. It’s the kind of dish that brings smiles to faces, whether it’s a busy weeknight after school or a casual gathering with friends. And the best part? It’s ridiculously easy to make, meaning you can whip up this deliciousness without spending hours in the kitchen.

Why You’ll Love This Recipe

Fast: From start to finish, this comes together in a flash.
Easy: Seriously, if you can boil pasta and stir a pot, you can make this!
Giftable: Pack it up for a new parent or a friend under the weather – they’ll thank you!
Crowd-pleasing: Picky eaters and seasoned foodies alike will devour this.

Ingredients

Here’s what you’ll need to make this magical cheesy pasta:

1 stick butter: The foundation for our creamy sauce.
12 ounces evaporated milk: This is our secret to a super smooth, rich sauce that won’t break.
16 ounces Velveeta cheese, cubed: The star of the show for that ultimate meltiness and nostalgic flavor. Don’t be shy!
1 pound spaghetti, cooked al dente: Make sure it’s cooked just right – not too mushy!
1 cup shredded cheddar cheese: For that beautiful golden-brown bubbly topping.
Salt, to taste: A little pinch to bring out all the flavors.
Pepper, to taste: Just a dash for a little zing.
1 tablespoon garlic powder: Because garlic makes everything better, right?
3 tablespoons dried parsley, for garnish: For a pop of color and freshness.

How to Make It

Alright, let’s get cooking! Grab your apron, and let’s make some magic.

Preheat your oven: Get that oven to 350°F (175°C). It’s like giving it a warm welcome!
Melt the butter: In a large saucepan, melt your butter over medium heat. Watch it bubble and get all golden.
Bring on the cheese: Add the evaporated milk and your cubed Velveeta to the melted butter. Stir, stir, stir! Keep going until that Velveeta is completely melted and you have a gloriously smooth, creamy sauce. This is where the magic really starts.
Flavor town: Stir in the garlic powder. Now, give it a taste and season with salt and pepper until it’s just perfect for your palate.
Pasta party: Add your cooked spaghetti right into that luscious cheese sauce. Toss it gently until every single strand is coated in cheesy goodness.
Bake it up: Pour this beautiful spaghetti mixture into a greased baking dish. Make sure it’s spread out evenly.
Cheesy crown: Sprinkle the shredded cheddar cheese all over the top. Go ahead, be generous!
Golden perfection: Pop that dish into your preheated oven and bake for 20-25 minutes. You’re looking for that bubbly, golden-brown cheese topping. Oh, the anticipation!
Garnish and serve: Once it’s out of the oven and looks amazing, sprinkle with dried parsley for a pretty finish. Serve it up hot and enjoy every single bite!

Substitutions & Additions

This recipe is fantastic as is, but you know me, I love a good tweak! Here are some ideas to make it your own:

For a meatier dish: Brown some ground beef or Italian sausage and stir it in with the spaghetti before baking.
Spice it up: Add a pinch of red pepper flakes to the sauce for a little kick.
Veggie power: Sautéed mushrooms, onions, or spinach can be stirred into the spaghetti mixture for added nutrition and flavor.
Different cheeses: While Velveeta is key for that super-smooth texture, you can mix in some Monterey Jack or mozzarella with the cheddar on top for extra gooeyness.
No evaporated milk? Whole milk or half-and-half can work in a pinch, but the sauce might be a little less rich and smooth.

Tips for Success

A few little tricks can make this already easy recipe even better!

Don’t overcook the spaghetti: It will continue to cook in the oven, so al dente is your friend here.
Grease your dish: This prevents any sticky situations later!
Prep ahead: You can assemble the entire dish (up to the baking step) a day in advance. Cover and refrigerate. You might need to add a few extra minutes to the baking time if baking from cold.
Adjust seasoning: Always taste your sauce before adding the pasta. Salt and pepper can work wonders!

How to Store It

Got leftovers? Lucky you! This cheesy baked spaghetti is just as delicious, if not more so, the next day.

Let the baked spaghetti cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for about 3-4 days. To reheat, you can cover it with foil and warm it in a 300°F (150°C) oven until heated through, or simply microwave individual portions.

FAQs

Here are a few questions you might have:

Q: Can I use regular milk instead of evaporated milk?
A: You can, but evaporated milk gives the sauce a richer, creamier texture and helps prevent it from breaking. If you use regular milk, your sauce might be a little thinner.

Q: Is Velveeta cheese really necessary?
A: Velveeta is what gives this dish its signature smooth, melty texture and nostalgic flavor. While you could try to substitute with other processed cheeses or a blend of real cheeses, you won’t get quite the same result. For this specific recipe, I highly recommend sticking with Velveeta.

Q: How do I reheat the baked spaghetti?
A: The best way to reheat is in the oven. Cover the dish with foil to prevent it from drying out and bake at around 300°F (150°C) until heated through. You can also reheat individual servings in the microwave.

Cheesy Baked Spaghetti

A cozy and quick dinner dream, this Cheesy Baked Spaghetti is a hug in a bowl, perfect for busy weeknights or casual gatherings. It's incredibly easy to make and guaranteed to please everyone.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 6 people

Equipment

Saucepan large
Baking dish greased

Ingredients

Main ingredients

1 stick butter The foundation for our creamy sauce.
12 ounces evaporated milk Our secret to a super smooth, rich sauce that won't break.
16 ounces Velveeta cheese The star of the show for that ultimate meltiness and nostalgic flavor. Don't be shy!
1 pound spaghetti Cooked al dente. Make sure it's cooked just right – not too mushy!
1 cup shredded cheddar cheese For that beautiful golden-brown bubbly topping.
1 tablespoon garlic powder Because garlic makes everything better, right?
3 tablespoons dried parsley For garnish. For a pop of color and freshness.
salt To taste. A little pinch to bring out all the flavors.
pepper To taste. Just a dash for a little zing.

Instructions

Preheat your oven to 350°F (175°C).
In a large saucepan, melt the butter over medium heat.
Add the evaporated milk and cubed Velveeta to the melted butter. Stir until the Velveeta is completely melted and a smooth, creamy sauce forms.
Stir in the garlic powder. Season with salt and pepper to taste.
Add the cooked spaghetti to the cheese sauce and toss gently until all strands are coated.
Pour the spaghetti mixture into a greased baking dish and spread evenly.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake for 20-25 minutes, or until the cheese topping is bubbly and golden brown.
Sprinkle with dried parsley for garnish and serve hot.

Notes

You can assemble the entire dish a day in advance. Cover and refrigerate. You might need to add a few extra minutes to the baking time if baking from cold. To reheat leftovers, cover with foil and warm in a 300°F (150°C) oven until heated through, or microwave individual portions.