Level: Easy
Yield: 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings)
Calories: 480
Total Fat: 24 g
Saturated Fat: 13 g
Carbohydrates: 46 g
Dietary Fiber: 2 g
Sugar: 4 g
Protein: 19 g
Cholesterol: 63 mg
Sodium: 1014 mg
Total: 1 hr 10 min
Active: 25 min

Transport yourself back to childhood with this irresistible twist on classic mac 'n' cheese! Inspired by Ree's beloved boxed version she whipped up solo as a kid, this recipe swaps spaghetti for macaroniand you'll never go back. Topped with crunchy panko breadcrumbs for that perfect golden crunch, it's comfort food elevated to crave-worthy status. Ready to dive in and create kitchen magic?

Kosher salt
12 ounces spaghetti, broken into 3-inch pieces
Two 10.5-ounce cans condensed cream of chicken soup
1 cup low-sodium chicken broth
1/2 cup milk
2 cups grated Cheddar
4 ounces processed cheese, such as Velveeta, cubed
1/2 teaspoon freshly ground black pepper
1/2 teaspoon seasoning salt
1 cup seasoned panko breadcrumbs
3 tablespoons salted butter, melted

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Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Cook the broken spaghetti until al dente.
Meanwhile, in a large bowl, mix the cream of chicken soup, chicken broth, milk, 1 1/2 cups Cheddar, cubed processed cheese, pepper, and seasoning salt. Drain the pasta, add to the bowl, and toss until well combined. Transfer to a 9-by-13-inch baking dish.
In a separate bowl, combine the breadcrumbs, melted butter, and remaining 1/2 cup Cheddar. Sprinkle over the pasta. Bake until bubbly and golden, about 40 to 45 minutes.
Serve hot and savor every cheesy, crunchy bite!