Beer Cheese Spaghetti Works Recipes

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CHEESE SPAGHETTI



Cheese Spaghetti image

Well, when low on cash, cheese spaghetti is quick, filling, cheap and very tasty -- not a great choice for the lactose intolerant. Use your desired amount of cheese (1 lb of cheese would be the most), and your desired amount pepper and garlic.

Provided by CUPCAKE27

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 25m

Yield 4

Number Of Ingredients 6

1 pound spaghetti
¼ cup butter
¼ cup milk
1 pound diced processed American cheese
1 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to pot over low heat. Stir in butter until melted. Stir in milk and cheese until melted and smooth. Season with garlic powder and pepper and serve.

Nutrition Facts : Calories 959.7 calories, Carbohydrate 88.1 g, Cholesterol 138.4 mg, Fat 49 g, Fiber 3.8 g, Protein 40.7 g, SaturatedFat 30.2 g, Sodium 1785.2 mg, Sugar 4.5 g

BEER CHEESE SPAGHETTI SAUCE



Beer Cheese Spaghetti Sauce image

I can't take credit for this one. I grew up in Omaha, Nebraska, and love the Spaghetti Works. I found this recipe ages ago somewhere online (I've since lost the link) and it's pretty close to what I remember!

Provided by Jen Blake

Categories     Other Sauces

Number Of Ingredients 6

1 jar cheese whiz
1 jar flat beer
1 jar whole milk
1 jar beef broth
10 Tbsp flour
10 Tbsp butter

Steps:

  • 1. (For ease, use the Cheese Whiz jar to measure milk, beer, and broth.)
  • 2. Heat cheese, milk, beer and broth to 140 degrees, stirring constantly. Melt butter in saucepan and add flour. Stir until blended. Cook 2 minutes but do not brown. Stir into cheese mixture and heat to 160 degrees stirring constantly. Remove from heat and add bacon bits. Serve over favorite pasta. This freezes very well. Add small amounts of milk to desired consistency when reheating.

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