Ingredients:

  • 1 pound dry Spaghetti or Linguine
  • 5 pounds Ground Beef (80/20 recommended)
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 (14.5 oz) can Canned Diced Tomatoes (undrained)
  • 1/4 cup Tomato Paste
  • 1 cup Beef Broth (low sodium preferred)
  • 2 teaspoons Italian Seasoning
  • Salt and Black Pepper to taste
  • 4 tablespoons Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 3 cups Whole Milk, warmed slightly
  • 2 cups Sharp Cheddar Cheese, shredded (1.5 cups for sauce, 0.5 cup for topping)
  • 4 ounces full-fat Cream Cheese, cubed
  • 1 teaspoon Dijon Mustard
  • 1/2 cup Parmesan Cheese, grated
  • 1/4 cup Panko Breadcrumbs (optional)

Instructions:

  1. Cook spaghetti according to package directions until al dente (slightly undercooked). Drain, toss with a drizzle of olive oil, and set aside. Preheat oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef. Drain off all but 1 tablespoon of fat. Add diced onion and sauté until soft (about 5 minutes). Add minced garlic and tomato paste; cook for 1 minute until fragrant.
  3. Stir in diced tomatoes (undrained), beef broth, Italian seasoning, salt, and pepper. Bring to a simmer and cook uncovered for 10 minutes to allow flavours to meld. Remove from heat.
  4. In a medium saucepan over medium heat, melt butter. Whisk in the flour and cook for 1 minute to create a roux.
  5. Gradually whisk in the warm milk until smooth. Continue whisking constantly until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes). Remove from heat.
  6. Whisk in the cubed cream cheese, Dijon mustard, and 1.5 cups of the shredded cheddar until completely smooth and creamy. Season with salt and pepper.
  7. Pour the finished cream sauce over the cooked spaghetti in the stockpot; toss gently to coat every strand evenly. Then, pour the meat mixture into the spaghetti and sauce; fold together gently until homogenous.
  8. Transfer the entire mixture to a prepared 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of cheddar and the optional Panko breadcrumbs over the top.
  9. Bake for 35–40 minutes, or until the sauce is bubbling vigorously around the edges and the topping is golden brown. Let rest for 10 minutes before serving this Creamy Southern Spaghetti Bake.