Ingredients:
1 c. bacon cooked and crumbled
8 ounces cream cheese softened
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 pound dry spaghetti
3 1/2 c. mozzarella cheese grated and divided
4 c. milk
1 can condensed cream of bacon soup 10.5 ounces
Kosher salt and freshly ground black pepper to taste
Fresh chives, snipped for garnish (optional)
Instructions:
Set the oven to 400 degrees F.
Add the milk, bacon soup, cream cheese, garlic powder, and onion powder in a large pot. Combine and bring to a boil.
Stir in the spaghetti once the sauce is bubbling, then adjust the heat to medium-low. Cook the spaghetti while stirring occasionally for about 8 minutes.
Next, whisk in 2 c. of mozzarella and half of the bacon. To taste, sprinkle with salt and pepper.
Into a 9 x 13-inch baking dish, transfer the spaghetti mixture.
Then, bake for 15 minutes at 400 degrees F until the cheese has melted and the top is beginning to turn golden brown.
Before serving, allow the baked spaghetti to sit for 5 minutes. Garnish with optional fresh chives.