Spaghetti Mac and Cheese is a simple pasta casserole made with creamy cheese sauce and spaghetti noodles.
Learn how to create this easy mac n cheese spaghetti made with Velveeta, sharp cheddar, and Parmesan.
Mac and Cheese with Spaghetti Noodles Recipe
You will not find a more cheesy pasta dish! It’s hearty, satisfying and rich.
We like to add chopped cooked chicken or sliced Kielbasa to make this a complete one-pan meal. Stir in some cooked veggies, too, if you like.
This comforting baked pasta can be ready in under an hour and makes a full pan.
We also love this simple Crock Pot Spaghetti recipe too!
Spaghetti Mac and Cheese Recipe Ingredients
- Spaghetti noodles: If you prefer, you can substitute angel hair pasta to give this dish a more delicate texture and mouth feel.
- Butter and flour: These ingredients make the foundation of the cheese sauce, aka roux.
- Velveeta and sharp cheddar: These cheeses turn your sauce into cheese sauce! The Velveeta gives added creaminess, and the sharp cheddar gives a nice edge.
- Seasonings: Garlic powder, seasoned salt, and Parmesan: These spices and ingredients add flavor to the cheese sauce. If the Parmesan brand you use is salty in flavor (because some are), you may want to reduce the amount of seasoned salt you use.
- Don’t overcook the spaghetti noodles. Cook them until al dente since they cook further once added to the cheese sauce to be baked in the oven.
- Cheese and spaghetti reheats well as leftovers in the microwave. You may need to add a little milk or even water if the leftovers seem too thick with sauce.
- I sometimes make easy mac and cheese with spaghetti noodles in my cast iron skillet to slide the entire pan right into the oven to bake.
How to make mac and cheese with spaghetti noodles
Grate the cheese. The best melting cheese is the cheese we grate ourselves. This only takes a minute with a handheld grater.
Pre-packaged shredded cheeses have added anti-caking agents to prevent the cheese strands from sticking to each other which also affects the consistency of the cheese when it melts.
Preheat the oven to 350 degrees F. In a 12-inch deep skillet, melt the butter over medium heat; add the flour, whisking to combine.
Cook the roux (the flour and butter mixture) for 1-2 minutes until deep golden brown in color.
When making the sauce, use a flat whisk (not a balloon whisk) to whisk the sauce so it is smooth and creamy.
Remove the skillet from the heat. Slowly add the milk, whisking until the mixture is smooth.
Moving the skillet off the heat before adding the milk is crucial for ensuring the sauce is lump-free!
Return the skillet to medium heat, then add the garlic powder, seasoned salt, Parmesan, and cubes of Velveeta cheese.
Cook, stirring often, over low heat until the sauce is smooth and melt the Velveeta.
Add all but 1/2 cup of the shredded cheddar cheese to the sauce, a handful at a time, stirring between each addition until the cheese is melted and the sauce is smooth.
Fold in the cooked spaghetti noodles. Then transfer the spaghetti mac and cheese to a greased 9×13 pan.
Sprinkle the remaining 1/2 cup shredded cheddar over the top of the spaghetti mac and cheese.
Then bake, uncovered, for 30-35 minutes or until hot and bubbly throughout (165 degrees F. at the center).
Remove the spaghetti mac and cheese from the oven and let it rest for 5 minutes before serving.
Bake, uncovered, for 35-40 minutes or until hot and bubbly throughout. (160-165 degrees F. at the center of the casserole is a hot and safe internal temperature.
What is the best pasta to use for macaroni and cheese?
To be honest, you can use any shape of pasta for macaroni and cheese!
They all have about the same basic ingredients so nearly any pasta works great when added to cheese sauce.
Just be sure you only cook the pasta to al dente in doneness (there’s still some “bite” to it) before adding it to the cheese sauce.
The pasta will continue to cook until perfectly tender as it bakes in the oven.
Are spaghetti and elbo macaroni the same?
Spaghetti and macaroni differ in shape but are the same when it comes to ingredients.
They are both are from flour and water.
What is the difference between macaroni and spaghetti?
The main difference is their shape. Spaghetti are long, skinny, straight noodles.
Macaroni is tube-shaped pasta that is sometimes curved, like elbow macaroni.
Is mac and cheese an Italian thing?
Macaroni and cheese did originate in Italy (though some say France!), but we have Americanized it by adding lots of extra cheese sauce.
There are lots of delicious variations of mac and cheese.
Some of those are New Orleans baked mac and cheese and Louisiana baked spaghetti and cheese, just to name a couple.
What to serve with Spaghetti Mac and Cheese
Spaghetti mac and cheese is the ultimate cheesy side dish.
Serve alongside meats of all kinds, and we especially enjoy it with beef, such as eye of round or sizzle steaks. And these easy pulled pork crescents and chicken is also delicious with mac and cheese!
If you want to make spaghetti mac and cheese a main dish, just stir some cooked meat into the sauce when you add it, such as leftover grilled steak, salmon, or Italian sausage.
More favorite creamy recipes to enjoy
Butternut Squash Orzo is a decadent side dish, chock full of savory flavors from roasted butternut squash, coconut milk, and Parmesan cheese.
Skillet-style mac and cheese is the ultimate stove-top comfort food; creamy, rich, and totally decadent with a buttery, crispy topping.
Ham steak and creamy potatoes is a classic 9×13 casserole full of cheesy potato goodness and lots of diced ham steak that is quick and easy to make.
Spaghetti Mac and Cheese
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk I used 2% milk
- 1 tsp. garlic powder or granulated garlic or to taste
- 1 tsp. seasoned salt or to taste
- 1/2 cup grated Parmesan cheese
- 6 oz. Velveeta cheese cubed
- 8 oz. sharp cheddar, shredded divided use
- 1 lb. spaghetti noodles, cooked according to package directions may substitute angel hair pasta
- Preheat the oven to 350 degrees F.
- In a 12-inch deep skillet, melt the butter over medium heat; add the flour, whisking to combine.
- Cook the roux (the flour and butter mixture) for 1-2 minutes until deep golden brown in color; remove from the heat.
- Slowly add the milk, whisking until the mixture is smooth. Once the sauce is nicely smooth, return the skillet to the burner, still over medium heat.
- Return the skillet to medium heat, then add the garlic powder, seasoned salt, Parmesan, and cubes of Velveeta cheese.
- Cook, stirring often, until the sauce is smooth and the Velveeta is fully melted. Add all but 1/2 cup of the shredded cheddar cheese to the sauce, a handful at a time, stirring between each addition until the cheese is melted and the sauce is smooth.
- Fold in the cooked spaghetti noodles. then transfer the spaghetti mac and cheese to a greased 9×13 pan.
- Sprinkle the remaining 1/2 cup shredded cheddar over the top of the spaghetti mac and cheese, then bake, uncovered, for 30-35 minutes, or until hot and bubbly throughout (165 degrees F. at the center).
- Remove the spaghetti mac and cheese from the oven and let rest for 5 minutes before serving.
- Bake, uncovered, for 35-40 minutes, or until hot and bubbly throughout. (160-165 degrees F. at the center of the casserole is a hot and safe internal temperature.)