Mexican White Spaghetti (a.k.a. My Guilty Pleasure)

[Steven J.]

Mexican White Spaghetti (a.k.a. My Guilty Pleasure)​

This is my favorite guilty pleasure. Don’t judge me It started as my mom’s recipe, and then my wife put her own spin on it. I do a lot of manual labor and exercise, so yes, I unapologetically need the carbs.

Ingredients​

• 2 boxes Spaghetti noodles (not angel hair)
• 1 cup mayo
• 1-2 bag cotija cheese (8 oz each bag)
• 1 cup milk
• 1 cup sour cream
• Chicken bouillon (to taste)
• 3-4 tbsp butter

Instructions​

1. Boil the spaghetti in water seasoned with chicken bouillon (to taste).
2. When the pasta is cooked, drain it well.
3. While the noodles are still hot, transfer them to a large bowl.
4. Add the butter and mix until melted and evenly coated.
5. Add the mayo, cotija, milk, and sour cream.
6. Mix thoroughly until everything becomes a creamy, cheesy, glorious mess.
7. Serve and enjoy without shame.

Leftover Tip​

I portion mine into zip‑top bags. They freeze beautifully and taste just as good reheated.

 

[cdh]

Heck yeah, dude. This looks so good.

 

[Steven J.]

My wife just made me some!