Ingredients:
4 cups milk
1 (10.5 oz) can condensed cream of bacon soup
8 oz cream cheese, softened
½ tablespoon garlic powder
½ tablespoon onion powder
1 lb dry spaghetti
3 ½ cups mozzarella cheese, grated and divided
1 cup bacon, cooked and crumbled
Fresh chives, snipped, for garnish (optional)
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat Oven:
Preheat your oven to 400°F (200°C).
Prepare the Sauce:
In a large pot, stir together the milk, condensed cream of bacon soup, cream cheese, garlic powder, and onion powder. Bring the mixture to a boil over medium-high heat.
Cook the Spaghetti:
Once the sauce is bubbling, break the spaghetti in half and stir it into the pot. Reduce the heat to medium-low and let the spaghetti cook for 8 minutes, stirring occasionally to prevent sticking.
Combine with Cheese and Bacon:
Stir in 2 cups of the grated mozzarella cheese and half of the cooked bacon. Season the mixture to taste with salt and pepper.
Transfer to Baking Dish:
Transfer the spaghetti mixture to a 9×13-inch baking dish, spreading it out evenly.
Top with Cheese and Bacon:
Sprinkle the remaining mozzarella cheese and bacon over the top of the spaghetti.
Bake:
Bake in the preheated oven until the cheese has melted and is starting to turn golden brown, about 15 minutes.
Rest and Garnish:
Let the baked spaghetti sit for 5 minutes before serving. Garnish with fresh snipped chives if desired. Enjoy!
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Kcal: 560 kcal per serving | Servings: 6-8 servings