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Pioneer Woman Spaghetti Mac and Cheese

Pioneer Woman Spaghetti Mac and Cheese - recipe card
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A playful fusion of spaghetti and mac and cheese, this one-pot dish features al dente spaghetti enveloped in a rich, creamy cheddar sauce with a golden, crispy breadcrumb topping. It’s comforting, indulgent, and perfect for a family-friendly dinner that comes together in under an hour.

Ingredients

Scale
  • 8 oz spaghetti (half of a 16-oz box)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper (optional, for heat)
  • 8 oz sharp cheddar cheese, shredded (about 2 cups), divided
  • 4 oz American cheese, torn into pieces (about 1 cup)
  • 1/2 cup panko breadcrumbs
  • 1 tbsp unsalted butter, melted (for topping)
  • 1 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 quarts of water).
  2. Add the spaghetti and cook until just shy of al dente, about 1 minute less than the package instructs (usually 7-8 minutes). Drain well, reserving about 1/2 cup of pasta water. You want the pasta slightly underdone because it will finish cooking in the oven.
  3. While the pasta cooks, melt the 2 tablespoons of butter in a medium saucepan over medium heat. When it foams and stops sizzling, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smells nutty. This roux will thicken your cheese sauce.
  4. Slowly pour in the warm milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer over medium heat, whisking often. Cook for 3-4 minutes, until the sauce has thickened enough to coat the back of a spoon.
  5. Remove the saucepan from the heat. Stir in the Dijon mustard, garlic powder, onion powder, kosher salt, black pepper, and cayenne (if using).
  6. Gradually add half of the shredded cheddar (about 1 cup) and all of the American cheese, stirring until completely melted and smooth. Taste and adjust seasoning if needed. If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
  7. In a large mixing bowl, combine the drained spaghetti and the cheese sauce. Toss well to coat every strand. If the sauce is too thick, add a few tablespoons of the reserved pasta water to help it coat the pasta evenly.
  8. Transfer the mixture to a 2-quart baking dish (about 8×8 inches). Spread it into an even layer.
  9. In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle the remaining shredded cheddar over the pasta, then top evenly with the buttered panko.
  10. Bake, uncovered, at 375°F (190°C) for 20-25 minutes, until the casserole is bubbling at the edges and the topping is golden brown. If you want a crunchy top, broil for the last 2-3 minutes, watching closely so it doesn’t burn.
  11. Let the baked spaghetti mac and cheese rest on a wire rack for 5 minutes before serving. This allows the sauce to set slightly for easier serving.
  12. Garnish with fresh parsley if desired and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cooled casserole tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge. To reheat a single portion, microwave on high in 30-second intervals until hot, stirring between. For a crisp top in the oven, reheat in a 350°F (177°C) oven for 15-20 minutes or until warmed through and the topping is crunchy again.

Nutrition

Keywords: spaghetti mac and cheese, pioneer woman spaghetti, baked spaghetti casserole, creamy cheddar pasta, one-pot pasta, family dinner, casserole recipe, comfort food, vegetarian pasta, easy weeknight meal

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-spaghetti-mac-and-cheese/