Spaghetti and Cheese
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 480
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 19
- Cholesterol
- 63
- Sodium
- 1014
- Total: 1 hr 10 min
- Active: 25 min
Ingredients
Kosher salt
12 ounces spaghetti, broken into 3-inch pieces
Two 10.5-ounce cans condensed cream of cream of chicken soup
1 cup low-sodium chicken broth
1/2 cup milk
2 cups grated Cheddar
4 ounces processed cheese, such as Velveeta, cubed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon seasoning salt
1 cup seasoned panko breadcrumbs
3 tablespoons salted butter, melted
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.