Ingredients
The key to this dish lies in selecting the right ingredients—fresh, high-quality staples that bring out the best in every bite. Growing up, my mum always emphasized the importance of using ingredients you trust, whether that’s a good sharp cheddar or ripe tomatoes. For this bake, I like to keep it simple but flavorful, letting each component shine while creating that signature creamy texture.
- 12 oz (340g) spaghetti
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked smoked sausage or ham, diced (optional)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 3 cups whole milk
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for a little kick)
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs (for topping)
- 2 tablespoons olive oil or melted butter (to toss with breadcrumbs)
Substitutions: For a lighter version, swap whole milk for 2% or a plant-based milk like oat milk, but be mindful this may change the creaminess. You can also use mozzarella instead of Monterey Jack for a milder cheese pull. And if you prefer vegetarian, skip the sausage and add sautéed mushrooms or roasted bell peppers.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the spaghetti in salted boiling water until al dente, about 8 minutes. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- If using, stir in the diced smoked sausage or ham and cook until heated through, about 3 minutes.
- Sprinkle the flour over the mixture and stir well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the milk, making sure to eliminate any lumps. Continue whisking and let the sauce thicken, about 5-7 minutes.
- Add the smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
- Toss the cooked spaghetti into the sauce until well coated.
- Pour the cheesy spaghetti mixture into the prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with olive oil or melted butter, then sprinkle evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
- Remove from the oven and let it rest for 5 minutes before serving.
From my experience, letting the bake rest ensures the sauce thickens up nicely, preventing it from being too runny on the plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
