The Weeknight Table

Produce

• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• Chopped parsley, for garnish

Dairy

• 4 tablespoons butter
• 1 (12-ounce) can evaporated milk
• 1 cup heavy cream
• 3 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated
• 4 ounces cream cheese

Pantry

• 1 pound spaghetti
• 2 tablespoons flour

Seasonings

• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon cayenne pepper (optional)

Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Drain and set aside.

In a large skillet or saucepan over medium heat, melt the butter and add the diced onion. Cook for 4–5 minutes until softened, then stir in the garlic and cook for another minute. Sprinkle in the flour and stir continuously for about 1 minute to cook out the raw flour taste.

Slowly pour in the evaporated milk and heavy cream while whisking to keep everything smooth. Add the cream cheese and stir until melted. Then add the cheddar, mozzarella, and parmesan a handful at a time, stirring until the sauce becomes creamy and smooth.

Season the sauce with the salt, pepper, garlic powder, onion powder, smoked paprika, Cajun seasoning, and cayenne if using. Taste and adjust as needed.
Add the cooked spaghetti directly into the cheese sauce and toss thoroughly so every strand is coated. Transfer the mixture to a buttered baking dish and top with a little extra cheddar and parmesan.

Bake at 375 degrees for 20–25 minutes, or until bubbling around the edges and deeply golden brown on top. Let it rest for about 10 minutes before serving so everything settles into that creamy, sliceable texture.

Finish with chopped parsley and serve hot.