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 cheese

Put cracker crumbs and grated cheddar cheese on top. Cook 30 minutes at 350.


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