Creamy Spaghetti and Cheese Recipe

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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!! 

Happy Cooking,

B. Coop

Creamy Spaghetti and Cheese Recipe

An easy variation of mac and cheese that will be you new favorite side dish! Very few ingredients are needed for this quick pasta recipe.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 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


  1. Bring a pot of water to a boil
  2. Stir in the chicken bouillon powder
  3. Add the spaghetti and cook according to the package’s instructions until al dente.
  4. Drain. Do not rinse.
  5. Return the spaghetti to the pot.
  6. Stir in the better.
  7. Add in the milk and cheese. Use as much or as little as you’d like.*
  8. Heat on a medium low setting.
  9. Stir until cheese has melted.
  10. Sprinkle in the onion powder.
  11. Taste.
  12. Add salt and white pepper as desired.
  13. Stir well.
  14. Enjoy!

Recipe Notes

*Start will one 12 oz can of evaporated milk. Add more milk as needed to reach your desired consistency.

Broccoli And Cheese Soup

My sweet aunt is recovering from surgery and can finally eat more than Jell-O and broth. Two weeks of bland food is torture! Coop to the rescue! I wanted to make something easy to eat, but packed with feel good flavor. This broccoli and cheese soup is it!

I used to leave the carrots out of my soup. Never will I ever be so negligent! Carrots help fill out the soup a bit and pairs perfectly with the broccoli.

I HATE thin, watery soup. So, I add a little extra flour. Don’t be alarmed when you see the flour clump up a bit. It’ll be fine when you add in the broth.

Fresh broccoli is cool. But, I prefer to use frozen broccoli. Just thaw it out in the microwave using the defrost setting and chop it up roughly.

American cheese gets a LOT of hate. I know it’s not a real cheese. However, it’s melting abilities is unmatched! I pair it with some sharp cheddar. It just works.

Don’t you hate when you buy soup to go from a restaurant and it thins as it cools? Not this stuff! It’s thicker than a Snicker! Look!

And I haven’t even told you the best part yet. I made it in under 30 minutes. I know, right?!? 


B. Coop

Broccoli and Cheese Soup
Serves 6
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 4 T butter
  2. 1/2 cup diced onions
  3. 1 T minced garlic
  4. 1 cup grated carrots
  5. 1/2 cup all purpose flour
  6. 4 cup chicken broth
  7. 16 oz frozen broccoli florets (thawed)
  8. 2 cups half and half
  9. 1 T onion powder
  10. 1 T garlic powder
  11. 1 cup shredded or cubed American cheese
  12. 1 cup shredded sharp cheddar cheese
  13. 1/2 tsp nutmeg
  14. salt and pepper to taste
  1. Melt butter
  2. Add onions and garlic; saute for 1 min
  3. Stir in the carrots
  4. Sprinkle in flour
  5. Stir until flour is no longer visible
  6. Pour in chicken broth
  7. Roughly chop the broccoli and add it into the pot
  8. Bring to simmer
  9. Lower heat, cover, and allow to cook for 15 mins
  10. Pour in the half and half
  11. Add the onion and garlic powder
  12. Salt and pepper to taste
  13. Add in the cheeses.
  14. Stir until cheese melts
  15. Turn off the heat and add in the nutmeg.
  16. Stir well.
  17. Serve with crackers or crusty bread.
  18. Enjoy!
Coop Can Cook

Cheesy Broccoli And Rice Casserole

I refuse to call this a casserole. I just hate that term. Don’t ask why. Y’all know I’m weird. But, it’s rainy and I’m hungry! This is fast and yummy! I know, I know, there are a million variations of this. I make it many ways. This one is my favorite and I know it will be yours as well.

 You can add cooked chicken and make it a one skillet meal. And those that have been asking for more low carb options, you can 86 the rice, throw some cauliflower in a food processor, and sub that for the rice. You’re welcome. And I love you more. 


B. Coop

Cheesy Broccoli and Rice
Serves 6
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 2 cups of cooked rice
  2. 1 16 oz pk of frozen cut broccoli (thawed)
  3. 1 small diced onion
  4. 2 tablespoons butter or olive oil
  5. 1 T minced garlic
  6. 2 (10 oz) cans cream of mushroom or chicken soup
  7. 3/4 cup sour cream
  8. 1 T ranch dry seasoning
  9. 1 T mayo
  10. 2 cups shredded sharp cheddar cheese
  11. 1/4 cup milk
  12. onion & garlic powder to taste
  13. salt and pepper to taste
  1. Preheat oven to 350 degrees F
  2. Melt butter or add oil to your pot
  3. Saute onions until translucent
  4. Add garlic and saute for 30 secs
  5. Add broccoli
  6. Saute for 5 mins
  7. Add cream of mushroom or cream of chicken soup
  8. Stir in the cooked rice
  9. Add the ranch mix, sour cream, mayo garlic, and onion powders. Stir well.
  10. Season to taste with salt and pepper
  11. Stir in 1 cup of cheese
  12. Add the milk and stir to combine
  13. Butter a 9x13 dish and pour in the mixture
  14. Sprinkle remaining cheese on top
  15. Bake until cheese melts
  16. Enjoy!
Coop Can Cook