Baked Tacky Rooster Spaghetti – Mel’s Kitchen Cafe

This baked tacky rooster spaghetti is consolation meals at its best and best! It begins with a easy from-scratch cheese sauce and the top result’s so scrumptious!

There’s actually nothing fancy about this down-home spaghetti casserole, however man-oh-man is it ever tasty. It additionally makes an ideal take-in meal to buddies and neighbors!

Making the Creamy Tacky Sauce

The construction of this recipe comes from the spaghetti noodles (and rooster).

The taste of this recipe comes from the from-scratch tacky sauce. It’s easy to make!

1. Soften butter and add easy pantry seasonings (onion powder, garlic powder, basil, oregano, thyme).
2. Mix collectively broth, milk and flour and add to the pot with the seasonings.
3. Simmer till bubbly and barely thickened.
4. Add Parmesan and cheddar cheese and stir till totally melted.

That’s it! The sauce is creamy and tacky with a scrumptious trace of Italian seasonings to provide it a little bit of persona.

Assemble and Bake

Toss the rooster and spaghetti with the sauce, unfold in a 9X13-inch pan, sprinkle with a bit extra cheese (as a result of WHY NOT), and bake till sizzling and effervescent across the edges.

If in case you have the time, right here’s your light reminder that utilizing freshly grated cheese (versus pre-shredded cheese, which is coated with a powdery substance to stop it from sticking however that additionally prevents it from melting as creamy as block cheese) will make for a a lot creamier, extra velvety, and higher tasting finish outcome.

This baked pasta casserole is greatest served straight away when the sauce is silky and creamy and the noodles are completely cooked.

Reinvented Consolation Meals

I like taking old-fashioned recipes I grew up with and reinventing them into made-from-scratch fashionable dishes that also carry the identical consolation meals vibes however use simply accessible substances.

Making a do-it-yourself sauce for this baked tacky rooster spaghetti casserole is so fast and straightforward; it actually doesn’t take rather more time than the *shortcut/condensed soup* recipes I ate rising up.

Whereas I’ve nothing towards shortcuts OR condensed soups, I very a lot admire an excellent, strong recipe that makes use of pantry- and fridge-friendly substances with out lots of processed or prepackaged objects.

This recipe is a humble hit each time I make it. I imply, what’s to not love? Cheese + saucy noodles + rooster + extra cheese. 😍

Positive, you possibly can undoubtedly amp issues up by throwing in sliced mushrooms or bell peppers or tomatoes. However for a basic, easy pasta casserole, this baked tacky spaghetti is outstandingly tasty.

And we prefer it simply the best way it’s.

This meal is ideal as a take-in meal for family and friends. For an inventory of different take-in meals I like and use typically, click on right here.

One Yr In the past: Cinnamon Roll Muffins 
Two Years In the past: Simple Twisted Croissant French Bread
Three Years In the past: Swedish Pancakes 
4 Years In the past: Simple Yogurt Flatbread 
5 Years In the past: Simple Selfmade English Muffins {Complete Grain Possibility – No Mixer Wanted!} 
Six Years In the past: Tremendous Simple S’Mores Chocolate Pie {or Tart}
Seven Years In the past: Unbelievable Fluffy In a single day Buttermilk Pancakes
Eight Years In the past: Candy Balsamic Glazed Pork {Sluggish Cooker + Immediate Pot} 
9 Years In the past: Double Chocolate Fast Bread
Ten Years In the past: Shepherd’s Pie

Baked Tacky Rooster Spaghetti

Yield: 6 to eight servings

Prep Time: 25 minutes minutes

Prepare dinner Time: 45 minutes minutes

Whole Time: 1 hour hr 10 minutes minutes

• 12 ounces spaghetti, damaged in half
• 1 ¾ cups milk (ideally not skim; recipe works greatest with 1%, 2% or complete milk)
• 1 ½ cups rooster broth or inventory
• ¼ cup + 2 tablespoons all-purpose flour
• 2 tablespoons salted butter
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¾ teaspoon desk salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon dried thyme
• ¾ cup grated Parmesan cheese, divided (see word)
• 2 ½ cups shredded medium or sharp cheddar cheese, divided (see word)
• 3 cups cooked, chopped rooster
• Chopped recent parsley, for garnish, non-obligatory

Prepare dinner ModeForestall your display from going darkish

• Preheat the oven to 375 levels F. Calmly grease a 9X13-inch baking pan. Put aside.

• In a big pot of frivolously salted boiling water, cook dinner the spaghetti in accordance with bundle instructions till al dente. Drain and put aside (raise and separate the noodles a number of instances so they do not stick as they cool). Do not wash out the pot; simply wipe dry, if wanted.

• Add the milk, broth, and flour to a blender and course of till easy. Put aside.

• Return the pot to medium warmth. Soften the butter and add the onion powder, garlic powder, basil, oregano, salt, pepper and thyme. Prepare dinner for 30-45 seconds, stirring typically till the spices are scorching and odor aromatic.

• Pour the milk combination into the pot and convey to a simmer, whisking continually. Proceed cooking for 3 to 4 minutes till thickened.

• Take away the pot from the warmth and add 1/2 cup of the Parmesan cheese and 2 cups of the cheddar cheese to the sauce (reserve the remainder of the cheese for topping). Stir till the cheese has melted. Season to style with extra salt and pepper (necessary!).

• In a big bowl (or again into the pot, when you want), add the cooked spaghetti and rooster. Toss and stir till the noodles and rooster are evenly coated with the sauce.

• Unfold the pasta combination evenly within the ready pan. Sprinkle the remaining cheeses excessive.

• Bake for 20 to 25 minutes till sizzling and bubbly. Serve heat.

Seasonings: instead of the basil, oregano and thyme, you’ll be able to sub in 1 1/2 to 1 3/4 teaspoons Italian seasoning.
Cheese: in case you have the time, freshly grate block cheese for this recipe (vs utilizing pre-shredded cheese which is coated with a powder substance to stop it from clumping; however it additionally prevents it from melting as nicely). I prefer to grate the Parmesan on the small holes of the field grater, and I take advantage of the big holes of the field grater for the cheddar cheese.

Creator: Mel

Course: Foremost Course

Delicacies: American, Italian

Technique: Bake

Serving: 1 serving, Energy: 475kcal, Carbohydrates: 41g, Protein: 35g, Fats: 19g, Saturated Fats: 8g, Ldl cholesterol: 83mg, Sodium: 706mg, Fiber: 2g, Sugar: 4g

Recipe Supply: from Mel’s Kitchen Cafe