1½cupsshredded cheese of choice(I used sharp white cheddar, yellow cheddar, & gruyere)
¼cupshredded cheese of choice
Preheat oven to 350°F (180°C). (If you don’t plan to bake your spaghetti in a casserole dish, you don’t need to preheat the oven.)
Cook spaghetti noodles according to package directions.
In the meantime, melt butter in a large pot (big enough to hold the pasta).
Add flour and heat 1-2 minutes, stirring continuously.
Add milk, salt, and pepper and whisk to remove any lumps.
Cook over medium-high heat for about 5-6 minutes, until bubbly and thickened.
Stir in 1½ cups shredded cheese and whisk until melted and smooth. Remove from heat.
Add cooked and drained spaghetti noodles into pot and toss to coat with cheese sauce. (Feel free to stop here and enjoy spaghetti mac and cheese as-is!)
Transfer cheesy noodles to a glass baking pan or casserole dish. (My dish was 10x8-inches with a 6-cup volume.)
Add remaining ¼ cup shredded cheese and parmesan on top.
Bake 22-25 minutes. I recommend broiling at the end for a few minutes to brown the cheese on top!
Store leftovers in an airtight container in the fridge for 5-7 days.
To Freeze for Meal Prep:
Before baking, store casserole in a freezer-safe glass baking dish or casserole dish with a lid. Allow to cool completely, then cover and freeze for 1-3 months.
Thaw overnight (~24 hours) in the fridge before you plan to bake the casserole.
Once thawed, bake at 350°F (180°C) for 25-30 minutes. (Check to see how it’s heating through—you may need to bake for up to an hour after freezing & thawing.) Again, broil for the last few minutes to brown the cheese on top!