Alfredo Baked Spaghetti (So Creamy & Cheesy)

When comfort is non-negotiable, Alfredo baked spaghetti delivers: twirls of pasta cloaked in velvety sauce, bubbling cheese on top, and golden edges you’ll fight over at the table. This oven-baked spin on fettuccine Alfredo layers a buttery roux, milk and cream, and a mozzarella-Parmesan duo for ultra-creamy results that reheat like a dream. If you’ve ever worried baked pasta turns dry, this method keeps things luscious, glossy, and weeknight-easy.

Ingredients

Ingredient	Amount / Notes
Dried spaghetti	1 lb
Unsalted butter	3 Tbsp
All-purpose flour	3 Tbsp (for the roux)
Whole or 2% milk	3 cups (room temp for smooth blending)
Heavy cream	1 cup (2 cups chilled heavy cream also works for extra richness)
Low-moisture mozzarella, shredded	6 oz (about 1½ cups), divided
Parmesan, finely grated	4 oz (about 1½ cups), divided
Garlic powder	½ tsp
Kosher salt	1 tsp, plus more for pasta water
Parsley, finely chopped (optional)	For serving

NLP keywords to enrich context: creamy Alfredo sauce, baked pasta casserole, béchamel, Mornay, mozzarella, Parmesan, oven-baked spaghetti, weeknight dinner.

Timing

Task	Time
Prep (shred cheese, chop parsley, boil water)	10–15 minutes
Cook pasta + make sauce	20–25 minutes
Bake	15–18 minutes
Total	~50–60 minutes (quicker than most lasagna bakes)

Step-by-Step Instructions

Step 1: Heat the oven and boil pasta

Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil and cook spaghetti 2 minutes shy of al dente (it will finish in the oven). Reserve ½ cup pasta water, drain.
Tip: Slightly undercooked pasta prevents a mushy bake.

Step 2: Build a buttery roux

In a wide saucepan over medium heat, melt 3 Tbsp butter. Sprinkle in 3 Tbsp flour and whisk constantly for 1–2 minutes until the roux smells nutty and looks foamy, not browned.
Tip: A pale roux keeps the sauce white and silky.

Step 3: Whisk in milk and cream

Gradually whisk in 3 cups milk in a slow stream to avoid lumps, then 1 cup heavy cream. Continue whisking until the sauce gently bubbles and thickens to coat a spoon, 5–7 minutes. Stir in ½ tsp garlic powder and 1 tsp kosher salt.
Tip: If lumps form, whisk vigorously or use an immersion blender for 10 seconds.

Step 4: Turn béchamel into Alfredo

Reduce heat to low. Add ½ of the mozzarella and ½ of the Parmesan a handful at a time, whisking until melted before adding more. Taste and adjust salt.
Tip: Keep the heat low—high heat can make cheese turn grainy.

Step 5: Combine with spaghetti

Add drained spaghetti to the pot and toss until every strand is glossy and coated. If too thick, loosen with 1–3 Tbsp reserved pasta water.
Tip: The sauce should cling, not pool—think “silky ribbons.”

Step 6: Assemble and top

Transfer to a lightly greased 9×13-inch baking dish. Sprinkle evenly with the remaining mozzarella and Parmesan for a bubbly, burnished crust.

Step 7: Bake to bubbly perfection

Bake 15–18 minutes until the edges bubble and the top spot-browns. For deeper color, broil 1–2 minutes (watch closely). Rest 5 minutes, then finish with parsley.

Nutritional Information

Approximate per serving (8 servings):

• Calories: ~520 kcal
• Protein: ~21 g
• Carbohydrates: ~57 g (Sugars: ~7 g)
• Fat: ~23–26 g (Saturated: ~13–15 g)
• Fiber: ~2 g
• Sodium: varies with salt/cheese
  Dairy and pasta provide calcium and protein, while using part-skim mozzarella keeps richness without excess grease.

Healthier Alternatives

• Lighten the dairy: Use 2% milk only (skip cream) and whisk in 3–4 oz Neufchâtel or Greek yogurt off heat for creaminess with extra protein.
• Whole-grain twist: Swap in whole-wheat spaghetti for more fiber and nuttier flavor.
• Veg-forward add-ins: Fold in 2 cups steamed broccoli, spinach, or roasted mushrooms before baking.
• Gluten-free: Use GF spaghetti and 1:1 GF flour for the roux; bake as directed.
• Lower sodium: Choose freshly grated cheese (pre-shredded blends can be saltier) and season with lemon zest + black pepper instead of more salt.

Serving Suggestions for Alfredo Baked Spaghetti

• Green & crisp: Pair with a lemony arugula salad and garlic bread.
• Roasted veg: Serve with roasted broccoli or asparagus tossed in olive oil and pepper.
• Protein boost: Top portions with grilled chicken, shrimp, or crispy pancetta.
• Fresh finish: Add a shower of parsley and extra Parmesan at the table for aroma and contrast.

Common Mistakes to Avoid

• Overcooking pasta: It continues baking. Fix: Boil 2 minutes shy of al dente.
• Grainy sauce: Cheese added over high heat can split. Fix: Lower heat to low, add gradually, whisk gently.
• Sauce too thick: Stodgy strands aren’t fun. Fix: Thin with reserved pasta water a tablespoon at a time.
• Watery casserole: Inadequate draining or watery sauce. Fix: Drain pasta well; cook béchamel until it coats a spoon.
• Greasy top: Too much cheese piled in one spot. Fix: Distribute evenly; use low-moisture mozzarella.

Storing Tips

• Refrigerate: Cool, cover, and store 3–4 days.
• Reheat: Add 1–2 Tbsp milk per serving; cover and warm at 350°F (175°C) for 15–20 minutes or microwave gently, stirring once.
• Freeze: Assemble, cool, and wrap tightly (without baking) for up to 2 months. Thaw overnight, then bake 20–25 minutes (add 5–10 minutes if very cold).

Conclusion

Creamy, cheesy, and reliably crowd-pleasing, Alfredo baked spaghetti takes everything you love about Alfredo and makes it oven-simple. A silky sauce, balanced cheese blend, and quick bake deliver a casserole that holds beautifully for seconds—and tomorrow’s lunch. If you make it, leave a rating and a comment with your favorite add-ins, and subscribe for more cozy weeknight bakes.

FAQs

Q1. Can I use pre-shredded cheese?

You can, but it often contains anti-caking starches that slow melting. For the best pull and flavor, freshly grate mozzarella and Parmesan.

Q2. How can I add chicken?

Stir in 2 cups diced cooked chicken (rotisserie works) with the spaghetti before baking. Reduce salt slightly to account for seasoned chicken.

Q3. Can I substitute half-and-half for the cream?

Yes—use 1½ cups half-and-half in place of 1 cup cream + ½ cup milk, then adjust thickness with a splash of pasta water if needed.

Q4. What pan size works if I don’t have 9×13?

Use two 8×8-inch pans. Bake both or freeze one unbaked for later.

Q5. How do I prevent the top from drying out?

Don’t overbake. If your oven runs hot, tent loosely with foil for the first 10 minutes, then remove to brown.

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