Spaghetti & Cheese

This recipe is more than a "KEEPER" - it's a family heirloom!  My sister, Mary, tells me this recipe from our mother's handwritten cookbook, was passed to Mom from her longtime friend and Mary's godmother.  Growing up, we called it "Macaroni & Cheese."  And I suppose it is mac & cheese with ITALIAN style!  My baby sister also says that if you change just one thing about a recipe - then it is yours!  So, I've changed the name to the appropriate pasta and added the Italian blend of cheeses.  So, according to Mary - this recipe is now mine!

Spaghetti & Cheese is an excellent side dish and complements almost every entree I serve. But we like it as the main course with a Caprese Salad on the side.

 

Don't you just love a recipe with a simple list of ingredients? You might even have everything in your pantry right now.  The first step is to preheat your oven to 350 degrees (and you can start at 4:58 in the afternoon, but it is not required).  Then you deal with the cheeses.  You will need 16-ounces of sharp cheddar and 8-ounces of Italian cheeses, such as provolone, asiago and romano.  It will take you about 20 minutes to grate it yourself.  (Full disclosure - I have used the grated cheeses in a pack from Sargento.  I saw you roll your eyes!)  And you will need to mince a large clove of garlic.

Next, cook an entire 16-ounce box of angel hair pasta according to the package directions until

al dente.  Yes, I add a little salt and olive oil to the boiling water.  (I love my "spaghetti pot" with its very own colander!)

 

Lightly spray a 9 x 13 baking dish with olive oil and spread a handful of shredded cheddar cheese on the bottom of the dish.  (My favorite dish is Le Creuset - purple, of course!)

While the pasta is cooking, bring 3 cups of whole milk to a slow boil in a saucepan on your stovetop.

(This is the magic ingredient for this dish!)

Once the pasta is cooked and completely drained, pour spaghetti into baking dish on top of cheese.

(How do you like my oven mitts from State # 11 - Hawaii?)

Add the minced garlic and remaining cheddar cheese (except one handful for the top).  Then add the Italian blend of cheeses.  Use 2 forks to toss spaghetti and cheese until combined.

Pour boiling, hot milk over the top of the spaghetti-cheese mixture.  Use the back of a large spoon to press down until the mixture is basically level in the dish.  Top with the remaining handful of cheddar cheese.  (This makes the beautiful golden brown color.)

Bake in your pre-heated oven for 30 minutes. (If refrigerated, this may take 40 minutes to bake.)  To cut and serve in nice squares, allow the Spaghetti & Cheese to cool for 7 to 10 minutes before taking a knife to it.  (If you don't wait, you will be eating "soupy" spaghetti & cheese - NOT that there's anything wrong with that!)

Each December, our neighborhood hosts a Holiday Walkabout and this was my contribution in 2010.  The dish was a huge hit and now I have finally published the recipe for all of those who asked. (Sorry for the delay - I was gardening!)

And this is how to make our favorite version of a Caprese Salad:

Slice one pint of ripe grape tomatoes in half (I use a steak knife).  To the tomatoes add fresh mozzarella (I love to use Bocconcini - "Little Mouthfuls," also sliced in half).  And then comes the fresh basil.  Thanks to Rachael Ray, I "chiffonade" the basil!  Toss these three with salt, pepper and balsamic vinegar.  Perfectly delicious complement to the Spaghetti & Cheese!

Thank you Sara & Shelley for your inspiration!

Spaghetti & Cheese

  

1 16-ounce Package Angel Hair or Vermicelli Pasta
16 Ounces Sharp Cheddar Cheese, shredded
8 Ounces Italian Blend Cheese, shredded
1 Clove Garlic, minced
3 Cups Whole Milk

Preheat oven to 350 degrees. Cook pasta according to package directions, until al dente.

Lightly spray a 9 x 13 baking dish with olive oil cooking spray. Spread one handful of cheddar on bottom of dish. Bring milk to a slow boil in saucepan on stovetop. Once the pasta is completely drained, pour into baking dish on top of cheese.


Add garlic and remaining cheeses on top of pasta, saving a handful of cheddar for the top.  Toss to combine with 2 forks. Pour boiling hot milk over top of spaghetti-cheese mixture. Using the back of a large spoon, press down mixture until level in dish.  Top mixture with remaining cheddar cheese.


Bake for 30 minutes. Allow to cool for 7-10 minutes, before cutting into squares. Serve warm.


Servings:  16
Preparation Time:  20 minutes
Start to finish:  50 minutes
Notes:  The leftovers reheat well in microwave.
Serving Ideas:  Great side dish or main course, especially in winter! 
Categories:  Great Side Dishes, Main Dishes, Party Foods
Source:  Anna Vance