Table of Contents

  • 4 cups milk
  • 1 (10.5 oz) can condensed cream of bacon soup
  • 8 oz cream cheese, softened
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 lb dry spaghetti
  • 3 1/2 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
  1. Preheat oven to 400°F.
  2. In a large pot, stir together the milk, bacon soup, cream cheese, garlic powder and onion powder. Bring to a boil.
  3. Once bubbling, break spaghetti in half and stir into pot. Reduce heat to medium low and let spaghetti cook 8 minutes, stirring occasionally.
  4. Stir in 2 cups of the mozzarella and 1/2 of the bacon. Season to taste with salt and pepper and transfer to a 9×13-inch baking dish.
  5. Top with remaining mozzarella and bacon and bake until cheese has melted and is starting to turn golden brown, about 15 minutes.
  6. Let sit 5 minutes before serving. Garnish with fresh chives, if using. Enjoy!

By Admin

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