Cheese Spaghetti

Cheese Spaghetti

12 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
CUPCAKE27
Recipe by  CUPCAKE27

“Well, when low on cash, cheese spaghetti is quick, filling, cheap and very tasty -- not a great choice for the lactose intolerant. Use your desired amount of cheese (1 lb of cheese would be the most), and your desired amount pepper and garlic.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to pot over low heat. Stir in butter until melted. Stir in milk and cheese until melted and smooth. Season with garlic powder and pepper and serve.

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Reviews (12)

Rate This Recipe
StylinCook
26

StylinCook

This was good and very versatile you can add anything to it. Like ground beef and tomatoes, tuna and peas, chicken and salsa and corn, whatever you want, but it's good just the way it is. Very filling, cheap and easy to make. My kids loved it. I will make this agagin and again. Just make sure you use spagetti or a thicker noodle I used angel hair and it turn out to be a clumpy mess. I also taught my kids 10,14 how to make this it's just as easy as the box kind, but better for them....

CricketsGal
17

CricketsGal

A really good, quick recipe! To avoid the lumpiness in the cheese sauce that someone mentioned, I made the sauce separately and then added it to the spaghetti when both were done. I did make a few alterations... I used grated cheddar instead of American cheese. Because the cheese itself is a bit oily, I'll cut down a little on the margarine next time (I also used margarine instead of butter). I also used soy milk instead of regular milk. And I mixed in the garlic powder and black pepper instead of using it on top just before the dish is served. Sooooo good! Thanks for sharing the recipe!

JLGOODELL
13

JLGOODELL

I LOVE this recipe! My family really enjoys this recipe and keeps coming back for more!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 960 cal
  • 48%
  • Fat
  • 49 g
  • 75%
  • Carbs
  • 88.1 g
  • 28%
  • Protein
  • 40.7 g
  • 81%
  • Cholesterol
  • 138 mg
  • 46%
  • Sodium
  • 1785 mg
  • 71%

Based on a 2,000 calorie diet

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