For those that do not know me, I am a dental hygienist.
I get to know my wonderful patients during the 45 minutes and we talk about all sorts of things (when my hands aren’t in their mouths.)
Usually we talk about food.
A patient of mine last week told me her signature side dish for Thanksgiving is Baked Spaghetti.
The catch? It has to be made with ALL Borden’s ingredients. She said it HAS TO BE Borden’s milk.
And it HAS TO BE Bordens slice cheese.
SAY WHAT? Like, she doesn’t use a block of Velveeta???? She uses (literally) a 24 pack of sliced Borden’s cheese.
I had to try this for myself.
Here is how I made it.
First you need to unwrap ALL slices of the 24 pack of Borden’s Singles.
Tear into pieces.
Melt butter and whisk in the cheese until smooth.
Add the milk and continue whisking until a smooth sauce.
I added Cajun seasoning here.
Put your cooked spaghetti noodles in a buttered pan.
Pour sauce on the noodles, stir to mix around. Pour beaten egg on noodles and stir around a little.
Top with shredded cheese (gotta be Borden’s baby).
Bake covered at 350 degrees covered for 30 minutes. Remove foil and bake an additional 10 minutes.
Borden’s Baked Spaghetti
2 lb spaghetti noodles
1 1/2 sticks butter
1 24 pack Borden’s Singles (American)
2 cups Borden’s milk (I used 2%)
1 tsp Tony Chachere’s or your favorite Cajun seasoning
1 egg , beaten
1 cup Borden’s shredded cheese
Melt butter, whisk in cheese slices until melted. Add milk and whisk until sauce is smooth.
Pour cheese sauce over cooked noodles in a buttered pan. Stir around to coat the noodles.
Pour beaten egg on top of noodles. Stir it around again.
Top with shredded cheese.
Bake covered for 30 minutes and uncovered for 10 minutes.