Million dollar spaghetti
I love this recipe but I made a few changes. First I used half the butter. Secondly I seasoned the cheese mixture with Italian seasoning and garlic for flavor. Finally instead of just using meat mixture on top I layered it noodles, cheese mixture, meat, and cheddar & mozzarella cheese and repeated That a second time. It came out delicious and my family absolutely loved it. Will definitely make this again!!!!!!
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LOVED this recipe! I make it with rigatoni noodles and instead of 1 lb. of ground beef I do 1/2 lb. ground beef and 1/2 lb. sausage… it adds TONS of flavor and send it over the top!! I have VERY picky eaters in my house so I buy extra spaghetti sauce and mix the cheese mixture in with the spaghetti sauce REALLY WELL, so that they don’t know there’s cream cheese in it. I add a little extra sauce because we like it really saucy.
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I have made this dish several times, and it is absolutely delicious. I have to stop myself from eating the entire pan. My mom said that this is the best spaghetti she has ever eaten. It’s actually better the second day. I use mild Italian sausage and add minced garlic and onions to the meat. I mixed in a bit of Italian seasoning and grated parmesan to the cheese mixture. I skip the butter and cover with foil for 30 minutes, add the cheese and then bake for another 15 minutes.
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This recipe is great and we use it often. My suggestions: it DOES NOT need all that butter. I reduce butter by half, sometimes more, and it is just as good. Also, it is key to use cheddar cheese in this recipe, as stated. I was skeptical with it being a spaghetti recipe. However, the cheddar cheese really changes the flavor and is critical to the recipe. Finally, if you find the creamy mixture too bland, add some garlic and/or Italian seasonings. Overall delicious!
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