This spaghetti casserole is creamy, comforting, and checks off all the boxes for flavor! With simple pantry ingredients, it is easier than ever to make this casserole.
¼teaspooncayenne pepperor more depending on how spicy you like yours
1cup(113g)freshly shredded extra sharp cheddar cheese
⅔cup(75g)shredded Monterey Jack cheese
⅓cup(44g)shredded Colby Jack cheese
Salt and pepperto taste
Instructions
Preheat oven to 350 °F (177 °C) and lightly grease a 9x13 inch casserole dish.
In a large pot, boil and season water with salt. Cook pasta until al dente. Drain and set aside.
In a large skillet, melt the butter over medium-high heat and add in all your veggies (mushrooms, onion, bell peppers, and celery). Sauté until they are soft and translucent, about 7 minutes.
In a separate large bowl, whisk together milk, cream of mushroom, and cayenne pepper and whisk until smooth.
Add the cooked vegetables and extra sharp cheddar cheese into the bowl then stir until well-combined. Add the pasta to the bowl and toss until everything is mixed through thoroughly and coated with the milk mixture.
Pour all the contents of the bowl into the prepared casserole dish then sprinkle Monterey Jack and Colby Jack cheese all over the top in an even layer. Season with salt and pepper.
Cover and bake in the oven for about 30-35 minutes or until cheese is melted and casserole is bubbling. Remove the cover for the remaining 10 minutes of baking to get the cheese browned.
Remove from oven and allow to sit for 15 minutes before serving.