Ingredients
Equipment
Method
- Arrange one rack in the top position and a second rack in the middle of the oven. Heat the oven to 375°F. Bring a large pot of heavily salted water to a boil over medium-high heat.
- Add the dried spaghetti to the boiling water and cook for 1 minute less than al dente. Meanwhile, prepare the sauce.
- Melt the butter in a medium pot over medium heat. Whisk in the flour and cook until golden brown and toasted, about 2 minutes.
- Slowly whisk in the milk and heavy cream. Bring to a boil, whisking occasionally. Reduce heat to a simmer and cook until the sauce thickens slightly, about 5 minutes. Remove from heat.
- Whisk in 4 ounces of the shredded mozzarella, 3 ounces of the Parmesan cheese, garlic powder, and 1 teaspoon kosher salt until smooth.
- Drain the spaghetti and add it to the sauce. Toss to combine. Taste and add more salt if needed. Transfer to a broiler-safe baking dish and spread evenly. Sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake on the middle rack until the edges bubble and cheese melts, about 20 minutes. For extra browning, move the dish to the top rack and broil for 3 to 4 minutes until cheese is browned. Let cool for 5 minutes. Garnish with parsley if desired before serving.
Notes
You can prepare this dish ahead of time. Cover the unbaked spaghetti with foil and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator. Bake covered at 350°F until heated through, about 20 minutes. Uncover and bake until the cheese is golden brown, 15 to 20 minutes more. Refrigerate leftovers in an airtight container for up to 4 days. Add a splash of milk when reheating to loosen the sauce.