Bacon Cream Cheese Baked Spaghetti – Page 2

Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish and set aside.
Create the Sauce: In a large pot or Dutch oven, combine the milk, cream of bacon soup, softened cream cheese, garlic powder, and onion powder. Warm over medium-high heat, stirring frequently until the cream cheese is fully melted and the mixture is smooth and begins to boil.
Cook the Pasta: Once the sauce is bubbling, add the broken spaghetti noodles. Reduce the heat to medium-low and cook for 8-10 minutes, stirring often to prevent sticking, until the pasta is al dente and the sauce has thickened.
Combine Cheeses and Bacon: Remove the pot from the heat. Stir in 2 cups of the grated mozzarella and half of the crumbled bacon. Taste and season generously with salt and pepper.
Assemble: Pour the spaghetti mixture into the prepared baking dish. Sprinkle the remaining 1 1/2 cups of mozzarella and the rest of the bacon crumbles evenly over the top.
Bake: Bake uncovered for 15-18 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden.
Rest and Serve: Remove from the oven and let the pasta stand for 5 minutes before serving. This allows the sauce to set slightly. Garnish with fresh chives if desired.

Fresh chives, snipped (for garnish, optional)

Instructions

Clearer Steps: Instructions are broken down into distinct, logical actions (e.g., “Create the Sauce,” “Combine Cheeses and Bacon”).
Proactive Tips: Includes helpful notes like greasing the pan first and stirring often to prevent sticking, which prevents common mistakes.
Precise Language: Uses terms like “al dente,” “softened,” and “grated” for better accuracy.
Improved Flow: The order of the ingredients list now more closely matches the order of use in the instructions.
Enhanced Readability: Bullet points and bolding make the recipe easy to scan.