When you think back to childhood, is there a favorite food that stands out? For me, one of those foods is Spaghetti-O’s. There was nothing like opening my lunchbox to find a thermos full of yummy, warm Spaghetti-O’s. It was even better if there was a piece of bread and butter included. Those were the best lunches!
These homemade spaghetti-o’s are so good that I have been known to make a batch and eat it for lunch several days in a row. Seriously, I’m obsessed! My family has even approved this recipe.
For this recipe I like to use ditalini pasta but I don’t always have it on hand so I will use elbow macaroni instead.
This recipe, unlike the canned version, is free from all those unpronounceable ingredients and tastes much better. The best part? It’s a one pot recipe and will make about 6 servings.
Homemade Spaghetti-O’s
- 2 8oz cans tomato sauce
- 1 1/4 cup water
- 1/2 tsp sugar
- 1/4 tsp garlic salt
- 1/4 tsp garlic powder
- 5 oz Ditalini pasta (elbow macaroni works too!)
- 1 cup shredded cheddar (freshly shredded melts much better than pre-packaged)
- 2 Tbsp Milk
- 1 Tbsp Butter
- Salt & Pepper
- In a pot, combine tomato sauce, water, sugar, garlic salt and garlic powder and bring to a boil. Stir in pasta and reduce heat to medium-low and let simmer for 15 minutes or until pasta is cooked to your preference.
- Once pasta is done, reduce heat to low, stir in cheese until melted and then stir in butter and milk. Remove from heat and serve.
