3 Β½ cups mozzarella cheese, grated and divided
1 cup bacon, cooked and crumbled
Fresh chives, snipped, for garnish (optional)
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat Oven:
Preheat your oven to 400Β°F (200Β°C).
Prepare the Sauce:
In a large pot, stir together the milk, condensed cream of bacon soup, cream cheese, garlic powder, and onion powder. Bring the mixture to a boil over medium-high heat.
Cook the Spaghetti:
Once the sauce is bubbling, break the spaghetti in half and stir it into the pot. Reduce the heat to medium-low and let the spaghetti cook for 8 minutes, stirring occasionally to prevent sticking.
Combine with Cheese and Bacon:
Stir in 2 cups of the grated mozzarella cheese and half of the cooked bacon. Season the mixture to taste with salt and pepper.
Transfer to Baking Dish:
Transfer the spaghetti mixture to a 9×13-inch baking dish, spreading it out evenly.
Top with Cheese and Bacon:
Sprinkle the remaining mozzarella cheese and bacon over the top of the spaghetti.
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