Name: Spaghetti and cheese recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 300g spaghetti; 100g butter; 82.50 ml plain flour; 750.00 ml milk; 1 tsp garlic powder; 1/4 tsp ground white pepper; 1 tsp dijon mustard; 500.00 ml grated tasty cheese; 125.00 ml grated mozzarella; 125.00 ml grated parmesan; 250.00 ml fresh sourdough breadcrumbs; 20.00 ml olive oil

by Greer Worsley Last updated on 02/08/2023

Switch up your mac’n’cheese game with this simple spaghetti version - it’s heavy on the cheese and finished with a crispy crumb topping. - Greer Worsley

Ingredients

300g spaghetti
100g butter
1/3 cup plain flour
3 cups milk
1 tsp garlic powder
1/4 tsp ground white pepper
1 tsp dijon mustard
2 cups grated tasty cheese
1/2 cup grated mozzarella
1/2 cup grated parmesan
1 cup fresh sourdough breadcrumbs
1 tbsp olive oil

Method

Step 1

Preheat oven at 180C fan-forced. Grease a large ovenproof dish.
Step 2

Cook spaghetti according to packet instructions until just cooked. Drain thoroughly then transfer to prepared ovenproof dish and add 20g butter. Toss until coated in the butter.
Step 3

Meanwhile, melt remaining butter in a medium saucepan. Add flour and whisk well, then cook for 1 minute. Gradually pour in milk, whisking continuously, and bring to the boil. Continue whisking and scraping the bottom of the pan until the mixture thickens. Whisk in garlic powder, pepper, dijon mustard and 1 tsp salt. Remove from heat and add cheeses. Stir until smooth. Check for seasoning and add a little more salt if required.
Step 4

Pour cheese sauce over spaghetti in dish. Combine breadcrumbs with olive oil and sprinkle over the cheese sauce. Bake for 20-25 minutes until sauce is bubbling and crumbs are crispy.

Recipe Notes

from Australia’s Best Recipes team

You can slightly undercook the spaghetti because it will finish cooking in the oven.

Use any combo of cheese you like, as long as you have a bit of mozzarella for stretch, and plenty of flavour. A pizza or three-cheese combo is a good option.

Make fresh breadcrumbs by blitzing stale sourdough pieces in the blender or food processor. You can use panko instead.

Recipe and photo by Greer Worsley.