Entrée: United States – Cincinnati Three-Way Spaghetti with Chili and Cheese

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Cincinnati Three-Way Spaghetti with Chili and Cheese recipe
Serving Size: 2
Approximate Time
Prep 5 min
Cook 10 min
Total 15 min

Ingredients

8 oz / 225 g dried spaghetti
Salt to taste for pasta water
2 cups (480 ml) Cincinnati-style chili (prepared)
1 1 / 2–2 cups (170–225 g) finely shredded sharp cheddar cheese

Instructions

1. Cook spaghetti in salted boiling water until al dente; drain.
2. Warm the Cincinnati chili in a saucepan until steaming.
3. Plate spaghetti, spoon chili over the pasta, then heap shredded cheddar on top (the cheese melts into the chili). Serve hot.

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Estimated Nutritional Information*

Per serving | Servings: 2

Calories: 820 kcal
Carbohydrates: 86.4 g
Protein: 37.7 g
Fat: 35.3 g
Saturated fat: 19.3 g
Trans fat: 1.1 g
Cholesterol: 99 mg
Sodium: 653 mg
Potassium: 327 mg
Calcium: 722 mg
Iron: 3.87 mg
Vitamin A: 312 µg RAE

Generated: 2026-11-05T19:36:36+00:00

*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.

Recipe Metadata
Recipe ID
1932
Country
United States
Region
Cincinnati
URL
https://kitchen2mytable.com/view_recipe_data.php?id=1932

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!