Trust me, once you try this recipe, you’ll be making it every weekend like I do!

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or cooking spray.
Prepare the Sauce:
In a large saucepan, combine the condensed cream of bacon soup, softened cream cheese, full-fat milk, onion powder, and garlic powder.
Cook over medium heat, stirring constantly, until the mixture is smooth and creamy.
Season with salt and pepper to taste.

Cook the Spaghetti:
Cook the dry spaghetti noodles according to the package instructions until al dente.
Drain the cooked spaghetti and return it to the pot.
Combine Sauce and Spaghetti:
Pour the creamy sauce over the cooked spaghetti in the pot.
Add 2 cups of grated mozzarella cheese and the cooked, crumbled bacon.
Stir until the spaghetti noodles are evenly coated with the sauce and ingredients.
Transfer to Baking Dish:
Transfer the creamy spaghetti mixture to the prepared baking dish.
Spread it out evenly in the dish.

Add Cheese Topping:
Sprinkle the remaining 1 cup of grated mozzarella cheese evenly over the top of the spaghetti mixture.
Bake:
Place the baking dish in the preheated oven.
Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
Serve:
Remove the baked spaghetti from the oven.
Let it cool for a few minutes before serving.
Garnish with chopped parsley or additional cooked bacon if desired.
Enjoy:
Serve the Creamy Bacon Cream Cheese Baked Spaghetti hot.
Dive into the cheesy goodness and enjoy!