Ingredients
- 4 cups milk
- 10.5 oz condensed cream of bacon soup
- 7.5 oz Philadelphia whipped chive cream cheese
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 lb spaghetti broken in half
- 2 cups shredded mozzarella cheese divided
- 1/2 cup real bacon bits divided
Topping:
- 2 cups shredded mozzarella cheese
- 1 tbsp chopped chives
- 1/2 cup real bacon bits
Instructions
- Preheat oven to 400°F.
- In a large pot over medium heat, combine milk, cream of bacon soup, cream cheese, salt, pepper, garlic powder and onion powder. Stir well until smooth and heated through.
- Once mixture comes to a boil, add spaghetti and cook for 8 minutes, stirring occasionally.
- Stir in 2 cups mozzarella cheese and 1/2 cup bacon bits.
- Transfer spaghetti mixture to a greased 9x13 baking dish. Spread evenly.
- Top with remaining 2 cups mozzarella, chives, and 1/2 cup bacon bits.
- Bake for 14-15 minutes until cheese is melted and bubbling.
- Let sit 5 minutes before serving.
Nutrition
Calories: 597kcal