CREAMY BACON SPAGHETTI 🍝

🍝 1 tbsp olive oil

🍝 1 onion

🍝 3 cloves garlic

🍝 3½ cups milk

🍝 10.5 oz cream chicken soup

🍝 8 oz cream cheese

🍝 1 tsp salt

🍝 ½ tsp black pepper

🍝 1 lb uncooked spaghetti

🍝 1 cup mozzarella cheese

🍝 1 cup cheddar cheese

🍝 ¾ cup bacon

🍝 2 tbsp fresh parsley

INSTRUCTIONS

Preheat oven to 375°F.

Cook the spaghetti al dente as directed on the package. Rinse and drain under cold water

1 pound uncooked spaghetti

In a large pot over medium-high heat, add the olive oil, once the oil is hot add the onion and cook until the onion has softened, add the garlic and continue cooking for 1 minute or until the garlic is fragrant.

1 tablespoon olive oil, 1 onion, 3 cloves garlic

Reduce heat, add the milk, cream cheese, cream of chicken soup, and spices, cook until the cream cheese is all melted.

3½ cups milk, 10.5 ounces can cream of chicken soup, 8 ounces cream cheese, 1 teaspoon salt, ½ teaspoon black pepper

Toss the spaghetti in the sauce to coat and place in a baking dish.

Top with grated cheese and bacon.

1 cup grated mozzarella cheese, 1 cup grated cheddar cheese, ¾ cup bacon

Cover with aluminum foil and place in the oven. Cook for 20 minutes

Remove foil and continue cooking for 10 minutes, place under broil in the last 5 minutes, check closely so that it doesn’t burn.

Remove from the oven, serve warm, and sprinkle with chopped parsley if desired.

2 tablespoons fresh parsley

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