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Close-up of ultra creamy spaghetti mac and cheese with melted cheese stretching from a fork.

Spaghetti Mac and Cheese (Better Than Boxed!)

rich and velvety twist on classic mac and cheese, made with spaghetti noodles and a homemade cheese sauce. Family-friendly, quick, and perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • Pasta & Sauce Base:
  • 8 oz – Spaghetti – Cooked to al dente
  • 2 tbsp – Butter
  • 2 tbsp – All-purpose flour
  • 2 cups – Milk – Warmed
  • ½ cup – Heavy cream – Optional for extra creaminess
  • Salt and pepper – To taste
  • Cheese Blend:
  • 1 ½ cups – Sharp cheddar cheese – Shredded
  • ½ cup – Mozzarella cheese – Shredded
  • ¼ cup – Parmesan cheese – Optional for added flavor
  • Flavor Add-Ins:
  • ½ tsp – Garlic powder
  • ¼ tsp – Mustard powder – Optional
  • Optional Toppings:
  • ¼ cup – Breadcrumbs – For baked version
  • 1 tbsp – Chopped parsley – For garnish

Equipment

  • 1 Large Pot For boiling spaghetti
  • 1 Saucepan For making the cheese sauce
  • 1 Whisk Helps make a smooth sauce
  • 1 Baking dish (optional) If baking the mac and cheese

Method
 

  1. Boil the Spaghetti
  2. Cook spaghetti in salted boiling water until al dente. Drain and set aside, reserving ½ cup of the pasta water.
  3. Make the Roux
  4. In a large saucepan, melt butter over medium heat. Whisk in flour and stir constantly for about 1 minute.
  5. Add Milk and Cream
  6. Gradually whisk in warm milk and cream. Continue stirring until the sauce thickens, about 4–5 minutes.
  7. Stir in Cheese
  8. Lower heat and slowly stir in cheddar, mozzarella, and optional parmesan until melted and smooth.
  9. Season
  10. Add salt, pepper, garlic powder, and mustard powder. Taste and adjust as needed.
  11. Combine Pasta and Sauce
  12. Add cooked spaghetti to the cheese sauce. Toss until evenly coated. Add a splash of pasta water if the sauce is too thick.
  13. Optional Baked Version
  14. Transfer to a baking dish, top with breadcrumbs and extra cheese. Bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
  15. Serve and Enjoy
  16. Garnish with parsley or green onions and serve hot!

Notes

  • Use freshly shredded cheese for the creamiest texture.
  • Gluten-free pasta and flour can be used to make this recipe gluten-free.
  • Store leftovers in the fridge for up to 4 days, or freeze for up to 2 months.