Save Pin I stumbled onto this recipe one Thursday night when my fridge had leftover spaghetti and a block of cheddar I'd bought for nachos that never happened. I was craving mac and cheese but also wanted something hearty, so I threw caution out the window and combined them. The result was so good my neighbor asked for the recipe through the wall.
The first time I made this for a potluck, someone accused me of ordering it from a restaurant and just reheating it. I took that as the highest compliment. My cousin still asks me to bring it every time there's a family gathering, and I've stopped pretending it's a hassle because I love watching people go back for thirds.
Ingredients
- Spaghetti: Regular spaghetti works beautifully here, but if you accidentally grab angel hair, just reduce the boiling time by a minute or two.
- Butter and flour: This is your roux base, and you need to whisk it constantly or you'll end up with lumps that no amount of stirring will fix.
- Whole milk: Don't swap for skim unless you want a watery sauce, whole milk makes everything silky and rich.
- Mozzarella, cheddar, and Parmesan: The holy trinity of cheese here, each one adds a different flavor and texture, so don't skip any of them.
- Ground beef: I use 80/20 for flavor, but if you prefer leaner meat, just know you'll lose a little richness.
- Marinara sauce: A good jarred sauce saves time, but if you have homemade on hand, even better.
- Onion and garlic: These two are non negotiable, they build the flavor foundation for the meat sauce.
- Italian herbs and red pepper flakes: The herbs add warmth, the flakes add a gentle kick, adjust both to your mood.
- Nutmeg: Just a pinch makes the cheese sauce taste like it came from a French bistro, trust me on this.
Instructions
- Get the oven ready and prep your dish:
- Preheat your oven to 375°F and grease that baking dish well. You don't want cheese welded to the corners later.
- Boil the spaghetti:
- Cook it in heavily salted water until it still has a little bite, because it'll keep cooking in the oven. Drain it and set it aside while you build the sauces.
- Brown the beef:
- Get your skillet hot, crumble in the beef, and let it sizzle until it's deeply browned. Drain off the fat or your sauce will be greasy.
- Add aromatics:
- Toss in the onion and garlic, stirring until the onion turns translucent and your kitchen smells incredible. This takes about three minutes.
- Build the meat sauce:
- Pour in the marinara, sprinkle in the herbs and pepper flakes, season with salt and pepper, then let it simmer gently for five minutes. Set it aside when it's done.
- Make the roux:
- Melt butter in a saucepan over medium heat, whisk in the flour, and cook for a full minute while stirring. It should smell nutty, not raw.
- Add the milk:
- Pour it in slowly while whisking, and keep stirring until the sauce thickens enough to coat the back of a spoon. This takes about three to four minutes.
- Melt in the cheese:
- Take the pan off the heat and stir in all three cheeses plus the salt, pepper, and nutmeg. Stir until it's smooth and glossy.
- Coat the pasta:
- Dump the cooked spaghetti into the cheese sauce and toss until every strand is covered. It should look ridiculously creamy.
- Layer it up:
- Spread half the cheesy spaghetti in the baking dish, spoon half the meat sauce over it, then repeat. It's like building a delicious lasagna without the fuss.
- Top with more cheese:
- Sprinkle the remaining mozzarella and Parmesan over the top. Don't be shy, this is what gets golden and bubbly.
- Bake until gorgeous:
- Slide it into the oven for 25 to 30 minutes, until the top is bubbling and turning golden brown. Let it rest for 10 minutes before serving or you'll burn your mouth and lose all that beautiful structure.
Save Pin One winter evening I made this and we ate it by candlelight because the power went out halfway through dinner. My husband said it was the best meal we'd had in months, and I'm pretty sure it was the recipe, not the ambiance. Either way, it's been our comfort food ever since.
Make It Your Own
Swap the ground beef for turkey if you want something lighter, or use plant based meat if you're cooking for someone who doesn't eat animals. I've added sautéed mushrooms and bell peppers before and it turned into a whole different dish, heartier and more colorful. If you like things spicy, double the red pepper flakes or throw in some diced jalapeños with the onion.
What to Serve Alongside
A crisp green salad with a sharp vinaigrette cuts through all that richness perfectly. Garlic bread is non negotiable in my house, and if you want to get fancy, pour a glass of Chianti or any medium bodied red wine. It's a meal that feels special but doesn't require you to pull out your fancy dishes.
Storage and Reheating
This keeps in the fridge for up to four days in an airtight container, and it reheats beautifully in the microwave or oven. I actually prefer the leftovers because the flavors meld together overnight. You can also freeze individual portions for up to three months, just thaw in the fridge and reheat when you need a quick dinner.
- Cover it with foil when reheating in the oven so the top doesn't dry out.
- Add a splash of milk when microwaving if it looks a little dry.
- Let frozen portions thaw completely before reheating for even warming.
Save Pin This dish has gotten me through busy weeknights, surprise guests, and days when I just needed something warm and dependable. I hope it does the same for you.
Recipe FAQs
- → Can I substitute ground beef with other proteins?
Yes, ground turkey or plant-based meat alternatives can be used for a lighter or vegetarian option without compromising flavor.
- → How do I prevent the cheese sauce from curdling?
Gradually whisk the milk into the roux over medium heat and stir constantly until thickened to ensure a smooth cheese sauce.
- → What type of pasta works best for this dish?
Spaghetti is traditional here, but other long pasta like linguine can work; just ensure it's cooked al dente before layering.
- → Can I add vegetables to enhance the flavor?
Absolutely. Sautéed bell peppers or mushrooms complement the meat sauce and add extra depth to the casserole.
- → How long should the casserole rest before serving?
Allow it to rest about 10 minutes after baking to set and make serving easier while enhancing flavors.
- → What wine pairs well with this baked spaghetti?
A medium-bodied red such as Chianti complements the rich cheese and savory meat profiles excellently.