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.

Crockpot Chicken Spaghetti Recipe

Easy dinners are my thing. And the Crock-Pot makes things even more convenient. My Chicken Spaghetti recipe has been a favorite on the site for awhile. I decided to make it more fuss free by sharing the slow cooker version!

Don’t be afraid! I know this dump and go method looks gross. Trust the process! It all adds to the ease of this recipe. Just pour in the goods, cover it all with a lid, and go on about your life.

Kid approved! This Chicken Spaghetti made in a slow cooker is magically delicious. That was corny. But, this stuff is a life saver for busy households! It stretches and goes a long way. Serve with a veggie and some crusty bread. Dinner is served!

Happy Cooking,

B. Coop

5 from 1 vote

Crockpot Chicken Spaghetti Recipe


  • 3 boneless skinless chicken breasts
  • 1/3 cup diced onion
  • 1/3 cup diced bell pepper
  • 1 diced celery stalk
  • 1 TBS seasoned salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups chicken broth
  • 10.5 oz can cream of chicken soup
  • 10.5 oz can cream of mushroom soup*
  • 10 oz can rotel
  • 1 cup half and half or milk
  • 2 cups American cheese cubed
  • 4 oz cream cheese cubed *optional*
  • 1 lb thin spaghetti uncooked
  • 1 cup shredded Cheddar cheese
  • Parsley to garnish


  1. Spray crockpot with nonstick cooking spray
  2. Add in the first 11 ingredients
  3. Place the lid on a cook on LOW for 4 hrs or on HIGH for 2 hrs
  4. Remove the chicken and shred it.
  5. Pour in the half and half or milk
  6. Stir
  7. Add in the American cheese and cream cheese
  8. Add the spaghetti and press it down into the liquid. Make sure the spaghetti is complete covered.
  9. Add the chicken back in
  10. Place the lid back on
  11. Cook on HIGH until the spaghetti is completely cooked; check every 15 minutes
  12. Stir well
  13. Taste and adjust seasoning as desired
  14. Garnish with fresh parsley
  15. Enjoy!

Baked Spaghetti Recipe

I made my Baked Spaghetti recipe on Instagram the other day. My followers went NUTS! Everyday since, I’ve been receiving messages requesting that I share it. Of course, I have to give my brats what they want! Here’s my Baked Spaghetti!


My Meat Sauce is the star of this recipe! I worked really hard at creating it. It blends so well with the other components of this dish. And the best part, it only takes 30 mins to develop the flavor!

I don’t eat pork. So, I use turkey Italian sausage. Can’t tell the difference! Cream cheese AND sour cream in SPAGHETTI?!? Absolutely! Give it a chance. It makes the spaghetti EXTRA creamy. And don’t worry. You won’t taste it at all.

I don’t believe in dry spaghetti. Therefore, I made sure that we’ll have enough sauce to covered the noodles adequately. Since, this is a casserole, sometimes the pasta can dry out during the baking process. Not with this recipe!

Don’t forget to top it with the fresh basil!

Look how creamy this dish is! An easy and delicious weeknight meal. Add a salad and some buttery garlic bread and dinner is served!

Happy Cooking,

B. Coop

Baked Spaghetti Recipe (Million Dollar Spaghetti)
Serves 8
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
  1. 1 lb lean ground beef
  2. 1/2 lb Italian sausage
  3. 1 T olive oil
  4. 1 diced onion
  5. 1 diced bell pepper
  6. 1 T minced garlic
  7. 1 cup Merlot
  8. 28 oz can crushed tomatoes
  9. 2 T tomato paste
  10. 1 T Italian seasoning
  11. 1 T granulated sugar
  12. 1 T onion powder
  13. 1 T garlic powder
  14. 1 tsp fennel seeds
  15. 1 T chopped fresh basil
  16. 2 beef bouillon cubes
  17. Salt and pepper to taste
  1. 1 lb thin spaghetti (cooked)
  2. 4 oz cream cheese (softened)
  3. 1/2 cup sour cream
  4. 1 tsp Italian seasoning
  5. 1 tsp chopped fresh basil
  6. 1 cup sharp cheddar (shredded)
  7. 1 cup mozzarella (shredded)
  1. Heat olive oil in a large pot
  2. Add in the beef and Italian sausage.
  3. Brown and drain off fat
  4. Add the onion and bell pepper
  5. Sauté for 4-5 mins
  6. Add garlic and sauté for 30 secs.
  7. Pour in the wine and stir for 30 secs
  8. Add the remaining ingredients listed for the sauce and stir.
  9. Lower heat to a simmer and allow the sauce to cook for 30 mins uncovered.
  10. Preheat oven to 375 F
  11. In a bowl, mix the cream cheese, sour cream, Italian seasoning and basil together until we’ll combined.
  12. Add the cooked and drained spaghetti to the mixture and stir until spaghetti is coated.
  13. In a 13x9 baking dish, ladle 1/2 cup of the sauce onto the bottom and spread it evenly.
  14. Add the spaghetti pasta on top.
  15. Cover the spaghetti evenly with the cheddar cheese.
  16. Pour over the rest of the sauce.
  17. Sparkle the Mozzarella cheese on top.
  18. Add more fresh basil (optional)
  19. Bake, uncovered, for 25 min.
  20. Allow 5-10 mins to cool before serving.
  21. Enjoy!
Coop Can Cook

Homemade Meat Sauce

It’s been a rough five days for Louisiana. This massive flood has caused so much devastation. But, Louisiana is full of resilient folks with huge hearts. We’ll help each other through it all. Today, I’m finally back in my kitchen! I filmed my meat sauce for you.

You can make a big batch of this and freeze it. Great for ziti, spaghetti, lasagna, or whatever you need a flavor packed red sauce for. For my vegans, just sub the meat for veggie crumbles. And you can serve this over spaghetti squash!

B. Coop

Homemade Meat Sauce
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Cook Time
3 hr
Cook Time
3 hr
  1. 1 lb ground beef, turkey, or veggie crumbles
  2. 1 lb sweet or mild Italian sausage
  3. 1 tablespoon olive oil
  4. 1 diced onion
  5. 1 diced bellpepper
  6. 2-3 cans crushed tomatoes
  7. 1 cup red wine
  8. 1/3 cup brown sugar
  9. 2 tablespoon each onion & garlic powder
  10. 1 tsp fennel seeds
  11. Cajun spices (optional)
  12. dried basil
  13. Salt and pepper to taste
  1. Add oil to pot
  2. Add onions and peppers
  3. Saute for 1 min
  4. Add meat or veggie substitute
  5. Season with powders and spices
  6. Brown meat
  7. Drain fat
  8. Pour in wine
  9. Add crushed tomatoes
  10. Now the brown sugar
  11. Stir
  12. Lower heat, cover leaving a small crack in lid, and simmer on low for 3 hours
  13. Taste and adjust seasoning
  14. Enjoy!
  1. If too thick, add water. Allow to cool completely before bagging and freezing.
Coop Can Cook