A Classic, Southern Side Dish!
My family will always choose Spaghetti and Cheese over Macaroni and Cheese. It’s literally a no brainer in my household. I grew up having spaghetti instead of mac and cheese as a side dish. Very rarely would my mom or aunts use elbow macaroni. We still refer to the spaghetti and cheese as “mac and cheese”. I know. Makes no sense, right? Just trust me and this recipe.
I use thin spaghetti. I’ve never enjoyed the regular sized spaghetti. Not quite sure why. But, you may use any size you prefer.
Since, this dish requires very little ingredients, it can easily lack flavor. I avoid this in my recipe by boiling the pasta in water with chicken bouillon powder added. That simple addition makes a big statement in taste.
Here’s where the debate comes into play. Which cheese should you use?? I will argue with anyone that the American cheese from the deli of your supermarket is the best in this dish! Some will say it’s Velveeta. My mom would say it’s whatever sliced cheese you have in the refrigerator! Just don’t complicate this stuff. It’s simple, it’s classic, and it goes with almost anything! If you pull up to a cookout in Louisiana, you better believe you’ll see a pan of Spaghetti and Cheese or “Cheese Spaghetti”.
Cheese matters. But, it’s the milk for me! Evaporated milk is the best dairy to use in this recipe! It pairs perfectly with that processed “cheese”. Yeah. I know it’s not real. And I don’t care! Follow me. Anyway, don’t mess around and grab that sweetened condensed milk! It’ll break my heart.
Whatever you do, DO NOT ADD SALT BEFORE THE CHEESE MELTS! Don’t play yourself! That cheese is salty. The chicken bouillon you use in the water is salty. You need the cheese to melt before gauging how much salt should be added. The onion powder is important, too. It just brings that little extra “something” to it, ya know?
Alright, I think I’ve covered it all. Nope. I’m lying. This is major. KEEP THE HEAT LOW! Listen, my baby. If you scorch this stuff, you gotta trash it. You may not burn the pasta. But, you will have definitely torched the taste! Just keep the fire low and stir continuously while the cheese melts.
Now, go ahead and start cooking. Make sure you call your Auntie and tell her Coop’s Spaghetti and Cheese is better than hers. We still love her though. Hey, Auntie!!
Creamy Spaghetti and Cheese Recipe
- 1 lb thin or regular spaghetti
- 1 TBS chicken bouillon powder
- 3 TBS butter
- 1-2 12 oz cans evaporated milk
- 1/2 to 1 lb American cheese sliced
- 1 tsp onion powder
- Salt and white pepper to taste
Bring a pot of water to a boil
Stir in the chicken bouillon powder
Add the spaghetti and cook according to the package’s instructions until al dente.
Drain. Do not rinse.
Return the spaghetti to the pot.
Stir in the better.
Add in the milk and cheese. Use as much or as little as you’d like.*
Heat on a medium low setting.
Stir until cheese has melted.
Sprinkle in the onion powder.
Add salt and white pepper as desired.
*Start will one 12 oz can of evaporated milk. Add more milk as needed to reach your desired consistency.