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Ingredients:
1 ea. cooked and crumbled bacon
8 ounces softened cream cheese
1/2 tablespoon onion powder
1/2 tbsp garlic powder
1 pound dry spaghetti
3 1/2 tsp. shredded and divided mozzarella cheese
4 bed. milk
1 can condensed cream of bacon 10.5 ounces
Kosher salt and freshly ground black pepper to taste
Fresh chives, chopped for garnish (optional)
Instructions:
Set the oven to 400 degrees F.
Add the milk, bacon soup, cream cheese, garlic powder and onion powder to a large saucepan. Mix and bring to a boil.
Stir in the spaghetti once the sauce is bubbly, then adjust the heat to medium-low. Cook the spaghetti, stirring occasionally for about 8 minutes.
Then add 2 tbsp. mozzarella and half the bacon. To taste, sprinkle with salt and pepper.
In a 9 x 13 inch baking dish, transfer the spaghetti mixture.
Then, bake for 15 minutes at 400 degrees F until the cheese is melted and the top begins to brown.
Before serving, let the cooked spaghetti rest for 5 minutes. Garnish with optional fresh chives.
