This easy Pioneer Woman Spaghetti Mac and Cheese is the ultimate creamy, cheesy comfort food. Perfect for a quick weeknight dinner, it’s made with simple ingredients you probably already have in your pantry. With a crispy, golden breadcrumb topping, it’s sure to become a family favorite!
Ingredients Needed
- Kosher salt
- 12 ounces spaghetti, broken into 3-inch pieces
- Two 10.5-ounce cans condensed cream of chicken soup
- 1 cup low-sodium chicken broth
- 1/2 cup milk
- 2 cups grated Cheddar cheese (about 8 ounces)
- 4 ounces processed cheese, such as Velveeta, cubed (about 1/2 cup / 113 grams)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon seasoning salt
- 1 cup seasoned panko breadcrumbs (about 1 1/2 ounces / 43 grams)
- 3 tablespoons salted butter, melted (about 42 grams)
How To Make Spaghetti Mac and Cheese Recipe
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the broken spaghetti and cook until al dente, about 8 minutes. Drain and set aside.
- Prepare the sauce: In a large bowl, combine the cream of chicken soup, chicken broth, milk, 1 1/2 cups of grated Cheddar cheese, cubed processed cheese, black pepper, and seasoning salt. Stir until well mixed.
- Add pasta to the sauce: Add the drained hot pasta to the bowl with the sauce. Toss until the pasta is evenly coated with the cheese sauce.
- Assemble the dish: Transfer the pasta mixture to a 9×13-inch baking dish, spreading it evenly.
- Prepare the topping: In a small bowl, mix the panko breadcrumbs with the melted butter and the remaining 1/2 cup of grated Cheddar cheese. Stir to coat the breadcrumbs, then sprinkle them evenly over the pasta.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden and bubbly.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy!
Recipe Tips
- Cook spaghetti al dente: Make sure to cook the pasta just until it’s firm to the bite. Overcooking it will make the dish mushy when baked.
- Use a mix of cheeses: Combining Cheddar with processed cheese, like Velveeta, gives the dish a smooth and creamy texture with a rich flavor.
- Don’t skip the breadcrumb topping: The crispy topping adds a perfect texture contrast to the creamy pasta. Make sure to coat the breadcrumbs in butter for extra flavor.
- Stir the sauce well: Mixing the sauce ingredients thoroughly ensures the pasta is evenly coated, giving every bite the perfect cheesy goodness.
- Bake until golden: Let the dish bake until the top is golden and bubbly. This ensures the flavors are fully combined and gives the dish a beautiful finish.
How To Store & Reheat Leftovers
- Refrigerate: Storie leftover Spaghetti Mac and Cheese in an airtight container in the fridge. It will keep for up to 3 days.
- Freeze: Place leftover Spaghetti Mac and Cheese in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 350°F (175°C) for about 10 minutes until hot.
- Reheating: Reheat leftovers by baking in the oven at 350°F for about 10 minutes, microwaving on high for 1-2 minutes, or heating in a skillet over medium heat, adding a splash of milk if needed to restore creaminess.
Nutrition Facts
- Calories: 376
- Total Fat: 14 g
- Saturated Fat: 7 g
- Cholesterol: 30 mg
- Sodium: 600 mg
- Potassium: 200 mg
- Total Carbohydrate: 42 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 15 g
More Pioneer Woman Recipes:
Pioneer Woman Spaghetti Mac and Cheese Recipe
Description
This easy Pioneer Woman Spaghetti Mac and Cheese is the ultimate creamy, cheesy comfort food. Perfect for a quick weeknight dinner, it’s made with simple ingredients you probably already have in your pantry. With a crispy, golden breadcrumb topping, it’s sure to become a family favorite!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the broken spaghetti and cook until al dente, about 8 minutes. Drain and set aside.
- Prepare the sauce: In a large bowl, combine the cream of chicken soup, chicken broth, milk, 1 1/2 cups of grated Cheddar cheese, cubed processed cheese, black pepper, and seasoning salt. Stir until well mixed.
- Add pasta to the sauce: Add the drained hot pasta to the bowl with the sauce. Toss until the pasta is evenly coated with the cheese sauce.
- Assemble the dish: Transfer the pasta mixture to a 9×13-inch baking dish, spreading it evenly.
- Prepare the topping: In a small bowl, mix the panko breadcrumbs with the melted butter and the remaining 1/2 cup of grated Cheddar cheese. Stir to coat the breadcrumbs, then sprinkle them evenly over the pasta.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden and bubbly.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy!
Notes
- Cook spaghetti al dente: Make sure to cook the pasta just until it’s firm to the bite. Overcooking it will make the dish mushy when baked.
- Use a mix of cheeses: Combining Cheddar with processed cheese, like Velveeta, gives the dish a smooth and creamy texture with a rich flavor.
- Don’t skip the breadcrumb topping: The crispy topping adds a perfect texture contrast to the creamy pasta. Make sure to coat the breadcrumbs in butter for extra flavor.
- Stir the sauce well: Mixing the sauce ingredients thoroughly ensures the pasta is evenly coated, giving every bite the perfect cheesy goodness.
- Bake until golden: Let the dish bake until the top is golden and bubbly. This ensures the flavors are fully combined and gives the dish a beautiful finish.
Pioneer Woman Spaghetti Mac and Cheese Recipe