Okay, so maybe popular demand is a slight exaggeration, but Kim did ask for the recipe.
Cheese Spaghetti is as traditional as the turkey, dressing, and cranberry sauce for my family. My Aunt Myrt made it throughout my childhood; when I moved to Georgia as a young bride, I got the recipe and made it myself. Some years (when he gets out of bed early enough on Thanksgiving morning–not this year) my oldest son makes it.
This is the original recipe, which makes a normal-sized serving. Our family is so large and eats so much of it at Thanksgiving that I double it, although it will be “soupy” if you double the milk. It should have a fairly firm set after baking (more like a baked spaghetti dish) instead of the loose like regular spaghetti. I hope this makes sense!
Cheese Spaghetti
Cook 8 oz. spaghetti according to directions. Drain and add:
Large jar of Cheez Whiz (I’ve saved a penny and bought the store brands; Kroger’s is fine, but I didn’t like the Ingles’ variety I got this year)
1 cup milk
1 1/2 Tbsp. melted butter
A few slices of sharp cheddar cheesePut cracker crumbs and grated cheddar cheese on top. Cook 30 minutes at 350.
Enjoy!
Thank you very much! I am putting it on the menu for sometime this week. 🙂
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I can’t believe a whole jar of cheese whiz…. My kids would be heaven though. 😉 I might be heading for a salad…
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This sounds absolutely, completely delicious!! 😀 I know my middle son and possibly my daughter and definitely ME would love this!
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That just did NOT come out right, did it? Bad English mom, I am today! LOL!
A Large Jar? that’s a Kilogram of Whiz here in canada? Just 2 table spoons has 20 % of daily salt and 16% Saturated Fats. That will fricking kill you! …. all though the taste might be worth it… lol