There’s something magical about baked pasta, especially when it’s smothered in two kinds of gooey cheese.
This Cheesy Baked Spaghetti is my kind of comfort food—creamy inside, golden and crisp on top, and full of flavor in every bite.
Why I Love This Recipe
Bubbly, browned cheese that forms the perfect top crust.
Rich, velvety sauce made from scratch—no shortcuts.
Double the cheese = double the joy (cheddar + mozzarella!).
Feeds a crowd and reheats beautifully.
Ultimate family-style comfort food for cozy nights.
What You’ll Need (Ingredient Highlights)
Spaghetti – Slightly undercooked before baking so it absorbs the sauce perfectly.
Butter & flour – The base of our roux for that silky cheese sauce.
Half and half + heavy cream – Creamy, indulgent, and luxurious.
Sharp cheddar & mozzarella – The dream duo for cheesy depth and stretch.
Seasonings – Salt, pepper, cayenne, and garlic powder keep the flavor bold.
Pro Tips Before You Start
Cook pasta 2 minutes under al dente—it finishes in the oven.
Whisk flour and butter constantly to avoid clumps.
Add cheese gradually and off heat for smooth sauce.
Use freshly shredded cheese for better melting.
Let rest 5 minutes before slicing for cleaner squares.
How to Make Cheesy Baked Spaghetti
Step 1: Prep the Pasta
Preheat oven to 400°F (206°C).
Bring a large pot of salted water to a boil.
Cook spaghetti for 6 minutes, then drain.
Step 2: Make the Roux
Melt butter in a medium saucepan over medium heat.
Whisk in flour and cook for 30 seconds.
Add salt, black pepper, cayenne, and garlic powder.
Step 3: Create the Sauce
Slowly whisk in the half and half in three additions, then add heavy cream.
Bring to a gentle boil.
Once boiling, stir in 2 cups cheddar and 1 cup mozzarella.
Reduce heat and stir until cheese melts and sauce is smooth.
Step 4: Assemble the Casserole
In a 9×13-inch baking dish, add the cooked spaghetti.
Sprinkle with 1 cup mozzarella and 1 cup cheddar.
Pour cheese sauce over the pasta, mix well, and top with remaining cheese.
Step 5: Bake
Bake uncovered for 25–30 minutes, until the top is golden and bubbly.
Let it cool slightly, then slice into squares and serve warm.
What to Serve It With
Garlic bread or cheesy rolls
A crisp Caesar or arugula salad
Roasted veggies like broccoli or zucchini
A glass of chilled white wine or lemonade
Crushed red pepper or hot sauce on the side
Variations / Substitutions
Use elbow macaroni or penne instead of spaghetti
Swap in Monterey Jack or Gruyère for mozzarella
Make it spicy with chopped jalapeños or hot sauce in the sauce
Add crumbled bacon or Italian sausage
Use gluten-free pasta and flour to make it GF-friendly
Storage & Leftovers
Refrigerator – Store in an airtight container up to 4 days.
Freezer – Freeze individual portions for up to 2 months.
Reheat – Microwave or warm in oven at 350°F until hot.
Make-ahead – Assemble ahead, refrigerate, and bake when ready to serve.
FAQs
Can I make this ahead of time?
Yes! Assemble, cover, and refrigerate up to 24 hours before baking.
Can I use milk instead of half and half?
You can, but the sauce will be lighter and less rich.
What’s the best way to reheat leftovers?
Oven works best for texture—cover with foil and reheat at 350°F.
Why undercook the pasta?
So it doesn’t get mushy after baking—it finishes cooking in the sauce.
Can I add meat to this recipe?
Absolutely! Stir in cooked sausage, chicken, or ground beef.
What cheeses work best?
Sharp cheddar for bold flavor, mozzarella for that melty stretch.
Do I need to cover it while baking?
Nope! Bake uncovered for a beautifully golden top.
Final Thoughts
This Cheesy Baked Spaghetti is the kind of dish that always brings smiles to the table.
It’s nostalgic, indulgent, and incredibly easy to love.
Whether it’s for a family dinner or a potluck, you really can’t go wrong with a pan full of golden, cheesy pasta goodness.
Cheesy Baked Spaghetti
Ingredients
- 1 lb. spaghetti
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1¾ teaspoons kosher salt
- 2 teaspoons black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 4 cups half and half
- ⅔ cup heavy cream
- 4½ cups sharp cheddar cheese shredded
- 4 cups mozzarella cheese shredded
Instructions
- Preheat your oven to 400°F (206°C).
- Cook the spaghetti in boiling water for 6 minutes, then drain and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 30 seconds to form a roux.
- Stir in the salt, pepper, cayenne, and garlic powder.
- Slowly whisk in the half and half in three additions, then pour in the heavy cream.
- See full steps with tips & photos → https://wimpysdiner.net/cheesy-baked-spaghetti/
