Ingredients:
4 cups milk
1 (10.5 oz) can condensed cream of bacon soup
8 oz cream cheese, softened
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 lb dry spaghetti
3 1/2 cups grated mozzarella cheese, divided
1 cup cooked and crumbled bacon
Fresh chives, snipped, for garnish (optional)
Kosher salt and freshly ground black pepper, to taste
Preparation:
Preheat your oven to 400°F.
In a large pot, combine the milk, condensed cream of bacon soup, cream cheese, garlic powder, and onion powder. Bring to a boil.
Once the mixture is bubbling, break the spaghetti in half and add it to the pot. Reduce the heat to medium-low and cook for 8 minutes, stirring occasionally.
Mix in 2 cups of mozzarella cheese and half of the bacon. Season with salt and pepper to taste.
Transfer the spaghetti mixture to a 9×13-inch baking dish. Sprinkle the remaining mozzarella cheese and bacon on top.
Bake for about 15 minutes, or until the cheese is melted and golden brown.
Let the dish sit for 5 minutes before servin
