Randy Chandler
Spaghetti with cheese and milk is a quick, tasty, and cheap meal that can be whipped up in no time. It's a great option for a hungry family and can be adapted to suit many tastes. The dish is made by cooking spaghetti according to the packet instructions and then adding milk and cheese to the pot. The cheese can be anything from American cheese to cheddar or gouda, and you can add meat, vegetables, and seasoning to taste. It's a versatile dish that can be baked in the oven or cooked on the stovetop.
| Characteristics | Values |
|---|---|
| Type of Dish | Side Dish |
| Ingredients | Spaghetti, Cheese, Milk, Butter, Flour, Salt, Pepper, Garlic Powder, Onion Powder, Meat, Vegetables |
| Cooking Method | Boil, Bake, Simmer |
| Cook Time | 20 minutes |
| Servings | 4 |
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What You'll Learn
Choosing the right cheese
When it comes to choosing the right cheese for your spaghetti with cheese and milk, there are a few options to consider. While some people prefer to use American cheese from the deli counter, others opt for sliced cheese or Velveeta. Ultimately, the type of cheese you choose is a matter of personal preference and what you have available.
If you're looking for a creamy and smooth texture, cheeses like cream cheese, sharp cheddar, and white cheddar are excellent choices. These cheeses melt well and create a rich, creamy sauce that coats the spaghetti perfectly. You can easily find these varieties in most supermarkets, and they pair well with additional ingredients like chicken, bacon, onions, or peas.
Another factor to consider is the salt content of your cheese. If you're using a salty cheese, such as American cheese or cheddar, be mindful of how much additional salt you add to your spaghetti. It's important to taste the sauce after the cheese has melted to determine if more salt is needed, as the saltiness of the cheese will play a role in the overall flavor profile.
Additionally, the type of milk you use can also impact the taste and texture of your dish. Evaporated milk is often recommended for spaghetti with cheese, as it complements the processed cheese well. However, avoid using sweetened condensed milk, as it can overpower the other ingredients.
Lastly, don't be afraid to experiment with different types of cheese to find your perfect combination. Some people enjoy using a combination of shredded mozzarella and cheddar, while others prefer a blend of Swiss, Gruyere, and Parmesan. The beauty of spaghetti with cheese and milk is its versatility, so feel free to get creative and find the cheese combination that suits your taste buds.
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Preparing the sauce
First, cook the spaghetti according to the package instructions and drain it well. In a separate saucepan, melt some butter over low heat. Whisk in some flour and cook until the mixture is lightly bubbling and smooth. Now, slowly pour in the milk, whisking continuously. You can add some Dijon mustard at this stage for extra flavour. Continue cooking and stirring the mixture over low heat until it thickens.
Next, add the cream cheese and cook until it is melted, stirring often. You can now slowly whisk in the grated sharp cheddar and white cheddar until melted. If you are using mozzarella, sprinkle a little grated cheese over the sauce. If you want to add some colour and flavour, add some paprika. You can also add some garlic powder and pepper. If you want to add meat to your sauce, cook ground beef or Italian sausage in a skillet and break it into small pieces. Add this to the sauce.
Finally, add the cooked spaghetti noodles to the skillet and stir to coat. For best results, serve promptly.
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Cooking the spaghetti
To cook spaghetti with cheese and milk, you'll first need to cook the spaghetti. Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti in a colander and do not rinse. Return the spaghetti to the pot.
In a separate saucepan, melt butter over low heat. Slowly whisk in milk and continue whisking until smooth and lightly bubbling. You can add dijon mustard at this stage if you like. Continue cooking over low heat, stirring frequently, until thickened.
Now add the cheese. Slowly whisk in grated sharp cheddar and white cheddar until melted. You can use as much or as little as you like. You can also add cream cheese at this stage.
Finally, add the cooked spaghetti to the saucepan and stir to coat the pasta in the sauce. For best results, serve promptly.
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Adding meat and vegetables
To add meat to your spaghetti, you can use ground beef, ground turkey, rotisserie chicken, or bacon. If you want to add a minced texture that mimics ground meat, you can grate or shred zucchini, carrots, or mushrooms.
First, cook your meat in a large skillet with olive oil, seasoning with salt and pepper. If you're using ground meat, break it up into fine pieces as it cooks. If you're adding grated vegetables, add them to the skillet with the meat, along with your choice of herbs and spices. Continue to sauté until the vegetables are wilted, about five minutes.
Now, you can add your pasta sauce to the skillet and stir to combine. Bring the contents of the skillet to a simmer, then turn the heat down to low. Stir the sauce occasionally as it simmers.
If you want to add vegetables to your spaghetti, you can use onions, zucchini, yellow squash, garlic, oregano, red pepper flakes, spinach, basil, roasted red peppers, tomatoes, and mushroom powder. You can also add carrots, green peppers, and yellow squash, but these vegetables should be finely diced so they're not too big to eat with your pasta.
First, cook your onions in olive oil until they're soft. Then, stir in your choice of garlic, spices, and tomato paste. Add your other vegetables and cook until they're softened but still have some crunch. Stir in the tomato paste and cook for another minute. Now, add your roasted red peppers, tomatoes, and mushroom powder. Bring the sauce to a low simmer and cook until the liquid has thickened and reduced by half, about 10 minutes. As the sauce cooks, break up the whole tomatoes into smaller pieces with a spoon.
Once your sauce is cooked, stir in the spinach and basil. Taste and adjust with salt if needed. Finally, toss in your cooked pasta and leave it for a minute so the pasta can absorb some of the sauce and the spinach wilts. Toss again and serve.
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Baking or serving
There are several ways to bake or serve spaghetti with cheese and milk. The first method involves making a cheese sauce, which is then mixed with the cooked spaghetti and baked in the oven. Another method is to layer the cooked spaghetti with cheese and sauce, creating a lasagna-like dish. Alternatively, you can simply toss cooked spaghetti with cheese and milk, creating a creamy pasta dish that can be served as is.
Cheese Sauce Method:
To make the cheese sauce, start by melting butter in a saucepan over low heat. Then, whisk in flour and cook until smooth and lightly bubbling. Slowly whisk in milk, continuing to cook and stir over low heat until the mixture thickens. Next, add cream cheese and cook until melted, stirring frequently. Finally, gradually add grated sharp cheddar and white cheddar cheeses, whisking until melted and smooth. This sauce can then be mixed with cooked spaghetti and baked in the oven, or simply served as is.
Layered Spaghetti Casserole Method:
For this method, you'll need to cook the spaghetti according to the package directions and drain it. In a separate bowl, whisk together flour, salt, dry mustard, pepper, milk, and eggs. Layer half of the cooked spaghetti in a baking dish, followed by a layer of cheese. Repeat these layers, then pour the milk mixture over the top. Sprinkle with paprika and bake until set.
Toss with Cheese and Milk Method:
Cook the spaghetti according to the package directions until al dente. Drain the spaghetti and return it to the pot. Add butter, milk, and cheese, stirring until the cheese has melted. You can use any type of cheese you like, such as American cheese, Velveeta, or sliced cheese. Season with onion powder, salt, and white pepper to taste. This method creates a creamy pasta dish that can be served as is, without any additional baking.
Tips and Variations:
- You can use evaporated milk or regular milk for a creamier sauce.
- Do not add salt before the cheese has melted, as this can affect the texture and taste of the dish.
- For a thicker sauce, add a tablespoon of cornstarch mixed with water.
- You can add various ingredients to the baked spaghetti casserole, such as chicken, ham, ground beef, broccoli, onions, or garlic.
- If making the cheesy spaghetti ahead of time, assemble the casserole and refrigerate or freeze it until ready to bake. You may need to add a few minutes to the baking time if baking straight from the fridge or freezer.
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