In the Kitchen: Cheese Spaghetti

Last year I posted my cheese spaghetti recipe. This Thanksgiving I took pictures and thought I would expand it a bit. My family would forgo the turkey and dressing before the cheese spaghetti. Since it’s not a recipe that just screams “holidays!” I’m not sure why we only make it at this time of year. Growing up, that’s when I had it because my great aunt would bring it on Thanksgiving.

This is the original recipe, which makes a normal-sized serving. Our family is so large and eats so much of it at Thanksgiving that I double it, although it will be “soupy” if you double the milk. It should have a fairly firm set after baking (more like a baked spaghetti dish) instead of the loose like regular spaghetti.

Cheese Spaghetti

Cook 8 oz. spaghetti according to directions. Drain and add:

Large jar of Cheez Whiz (Kroger’s store brand is fine, but not Ingles’)
1 cup milk
1 1/2 Tbsp. melted butter
A few slices of sharp cheddar cheese

Put cracker crumbs and grated cheddar cheese on top. Cook 30 minutes at 350.

This year we used two full pounds of spaghetti and two jars of Cheez Whiz.

Slices of sharp cheddar should be tossed in and stirred throughout. Don’t worry, they’ll melt in the oven.

At this point, it’s a big bowl full of spaghetti, Cheez Whiz, sharp cheddar slices, melted butter, and milk.

Next you want to place crackers in a Ziploc, seal it, and hand it to a small child to pulverize. In a pinch, you can do it yourself.

Shake the cracker crumbs on top and then grated cheddar on top of that.

Bake and enjoy!