Mama's Cheese 'n Spagit with Bacon
Why I Love This Recipe
Mama was my grandmother. Her solution to many of Life's woes was a big pot of fresh-tossed Cheese 'n Spagit (that last is pronounced Spuh-GIT). Hers was an unimaginative blend of hot spaghetti, Cheese Whiz, and Bacos straight from the jar, but that particular ambrosia did indeed cure all manner of minor injuries and heartaches. And its magic wasn't necessarily reserved only for children. I remember sitting at the table in her sunny breakfast nook in my mid-twenties, sobbing about my latest romance gone bad. Mama bustled about in the kitchen behind me, then slid a plate of steaming Cheese 'n Spagit in front of me. "Eat," she commanded me. "It won't fix things, but you'll feel better." I ate. And I felt better. My own version of Cheese 'n Spagit may be a little more refined, but it doesn't have quite the same magic Mama's did.
Ingredients You'll Need
12 ounces spaghetti, cooked al dente according to package instructions
3 tablespoons butter
1 cup whipping cream
2-1/2 cups shredded sharp cheddar cheese
1 cup cooked bacon, crumbled
Drain cooked spaghetti. Return pot to stovetop over medium-high flame. Melt butter in pot. Whisk in cream and cheese, stirring until mixture is melted and smooth. Stir in bacon. Toss spaghetti with cheese sauce and serve.