Creamy Baked Spaghetti Casserole

1.Preheat your oven to 375°F (190°C).

2.Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-9 minutes, then drain and set aside.

3.In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

4.Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer.

5.Add the freshly grated Parmesan cheese, salt, black pepper, and ground nutmeg to the cream mixture. Stir continuously until the cheese is melted and the sauce is smooth and slightly thickened, about 3-5 minutes.

6.Remove the sauce from heat and add half of the shredded mozzarella and cheddar cheeses, stirring until melted and fully incorporated into the Alfredo sauce.

7.Combine the cooked spaghetti with the creamy Alfredo sauce in a large mixing bowl, ensuring the pasta is evenly coated.

8.Transfer the coated spaghetti into a greased 9x13-inch baking dish, spreading it evenly.

9.In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

10.Sprinkle the remaining mozzarella and cheddar cheeses over the breadcrumbs for a golden, cheesy crust.

11.Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly around the edges.

12.Remove from the oven and let it rest for 5 minutes before serving.

13.Garnish with chopped fresh parsley if desired, and serve warm for a comforting family dinner.