Mixing milk, cheddar cheese and butter with spaghetti gives you a homemade version of macaroni and cheese that is creamy, inexpensive and simple to prepare. Macaroni and cheese is the ultimate comfort food for many people; the complex carbohydrates fuel your body and brain, and the milk and cheese provide protein, which can help keep you satiated. You can alter any spaghetti-with-milk recipe to include more or less of your favorite ingredients while also controlling the fat and calorie counts.
Preheat your oven to 400 F.
Bring 4 to 6 quarts of water to a boil to cook the noodles. Once the water boils, add 12 to 16 ounces of spaghetti. Stir the noodles frequently while cooking.
Cook the spaghetti for 8 to 10 minutes or until the noodles are al dente, or chewy. Avoid overcooking the noodles in the water since they will be cooked again once you add the milk and cheese. Drain the pasta in a colander and then place it in a large mixing bowl.
Add 1 cup milk, ½ teaspoon salt, ¼ cup butter and 2 cups shredded sharp cheddar cheese to the spaghetti in the bowl. Stir until all of the ingredients are mixed well together.
Coat a 9 x 12 inch baking pan with non-stick cooking spray. Transfer the noodles to the baking pan and cook in the oven for 20 minutes.
Allow the baked spaghetti to set for 3 to 5 minutes before serving.
Things You'll Need
4 to 6 quarts water
12 to 16 ounces of spaghetti
Large mixing bowl
1 cup milk
1/2 teaspoon salt
1/4 cup butter
2 cups shredded cheddar cheese
Non or low-fat milk and cheese will work in place of regular if you prefer.
Pre-shredded cheese is appropriate to use, though you may shred the cheese yourself if you like.