1 ea. cooked and crumbled bacon
8 ounces softened cream cheese
1/2 tablespoon onion powder
1/2 tbsp garlic powder
1 pound dry spaghetti
3 1/2 tsp. shredded and divided mozzarella cheese
4 bed. milk
1 can condensed cream of bacon 10.5 ounces
Kosher salt and freshly ground black pepper to taste
Fresh chives, chopped for garnish (optional)
Set the oven to 400 degrees F.
Add the milk, bacon soup, cream cheese, garlic powder and onion powder to a large saucepan. Mix and bring to a boil.
Stir in the spaghetti once the sauce is bubbly, then adjust the heat to medium-low. Cook the spaghetti, stirring occasionally for about 8 minutes.
Then add 2 tbsp. mozzarella and half the bacon. To taste, sprinkle with salt and pepper.
In a 9 x 13 inch baking dish, transfer the spaghetti mixture.
Then, bake for 15 minutes at 400 degrees F until the cheese is melted and the top begins to brown.
Before serving, let the cooked spaghetti rest for 5 minutes. Garnish with optional fresh chives.