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Large plate of New Orleans mac and cheese spaghetti, topped with bacon pieces, on red-striped tablecloth with green-frosted cupcakes in background

Mac and Cheese Spaghetti

Mac and cheese spaghetti is a delicious twist on the classic macaroni dish. 
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Course Main Course
Cuisine American

Ingredients
  

  • 16 ounces dry spaghetti noodles cooked as per package instructions
  • 1 ½ sticks of butter
  • 1 cup all-purpose flour
  • 6 cups milk or more if needed
  • 1 tablespoon paprika
  • 2 cups cheddar cheese divided
  • 2 cups Gruyère cheese divided
  • 12 pieces bacon cooked and crumbled
  • 4 green onions sliced into ¼ inch pieces

Instructions
 

  • You can make this mac and cheese spaghetti on the stovetop and then optionally bake it for browning. If you are going to bake the casserole, preheat the oven to 350°F.
  • Melt butter in a Dutch oven set over medium heat. Whisk flour into the butter and stir for about 3 minutes or until the flour is cooked. Slowly pour in the milk and continue to whisk until the mixture begins to thicken. If you are going to bake this dish, leave the mixture a little looser / thinner than if you are going to eat it straight away.
  • Add 1 ½ cups of the cheddar cheese and 1 ½ cups of the gruyere and stir until the cheese is melted. Add ¾ of the crumbled bacon and the noodles to the sauce and mix well.
  • If you are serving straight from the stovetop, use tongs to carefully divide the spaghetti among bowls. Top with remaining cheese and sprinkle with bacon and green onions.
  • If you are baking as a casserole, pour the mac and cheese spaghetti into a 9 x 11 casserole dish and sprinkle the remaining cheese over the top. Bake the spaghetti for about 40 minutes or until it is bubbly and the cheese has melted.
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