Christmas Spaghetti

Name: Christmas Spaghetti
Ingredients: 1 teaspoon olive oil; 6 basil leaves; 1 1/2 pounds spaghetti; 2 teaspoons butter; 1/2 cup garlic herb butter, cut into 1-teaspoon chunks; 2 (12 fluid ounce) cans evaporated milk; 1 pound American cheese, shredded; 1 pound red bell peppers, chopped; 1 teaspoon salt; 12 ounces shredded Monterey Jack cheese

10 ingredients

6 steps

Ingredients

1 teaspoon olive oil
6 basil leaves
1 1/2 pounds spaghetti
2 teaspoons butter
1/2 cup garlic herb butter, cut into 1-teaspoon chunks
2 (12 fluid ounce) cans evaporated milk
1 pound American cheese, shredded
1 pound red bell peppers, chopped
1 teaspoon salt
12 ounces shredded Monterey Jack cheese

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Bring a large pot of lightly salted water to a boil. Stir olive oil and basil leaves into the boiling water; cook spaghetti, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
3

Grease a large casserole dish with 2 teaspoons butter. Loosely pile about 1/3 of the spaghetti into the casserole dish; do not pack. Dot spaghetti with about 1/3 of the garlic herb butter.
4

Combine evaporated milk, American cheese, red bell peppers, and salt in a blender, working in batches if necessary; blend until smooth.
5

Sprinkle spaghetti in the dish with 1/3 the Monterey Jack cheese and pour 1/3 the blended American cheese sauce over the top. Layer 1/3 the remaining spaghetti, 1/3 the garlic herb butter, 1/3 the Monterey Cheese, and 1/3 the sauce twice more. Cover dish with aluminum foil.
6

Bake in the preheated oven until the dish is bubbling and the sauce has darkened slightly from pink to orange, about 30 minutes.