- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 480
- Total Fat
- 24 g
- Saturated Fat
- 13 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 63 mg
- Sodium
- 1014 mg
This recipe is based on the boxed mac ‘n’ cheese Ree loved as a child, something she would prepare herself. One day, she added spaghetti to the sauce instead of macaroni, and loved it so much that she never looked back. This homemade version also has a crispy panko breadcrumb topping, for an extra layer of deliciousness.
- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 480
- Total Fat
- 24 g
- Saturated Fat
- 13 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 63 mg
- Sodium
- 1014 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the broken spaghetti until al dente.
- Meanwhile, combine the cream of chicken soup, chicken broth, milk, 1 1/2 cups Cheddar, the cubed processed cheese, pepper and seasoning salt in a large bowl. Drain and add the hot pasta. Toss until well combined. Add to a 9-by-13-inch baking dish.
- Toss the breadcrumbs with the melted butter and remaining 1/2 cup Cheddar in a bowl. Top the dish with the crumbs and bake until bubbly and golden, 40 to 45 minutes.
- Serve hot.
