Mexican White Spaghetti (Espagueti Blanco)

Name: Mexican White Spaghetti (Espagueti Blanco)
Prep time: 10 min
Cook time: 15 min
Ingredients: 12 oz 340 g spaghetti; 2 tbsp butter; 1 tbsp olive oil; 1/2 medium onion (finely diced); 2 cloves garlic (minced); 1 12 oz can evaporated milk; 1 cup Mexican crema (or sour cream); 1/2 cup cream cheese (softened); 1 cup mozzarella or queso Chihuahua (shredded); 1/2 tsp salt (or to taste); 1/2 tsp black pepper; 1/4 tsp chicken bouillon powder (optional but traditional); Optional: diced jalapeños or poblano strips for mild heat; Optional garnish: chopped parsley or cilantro

Mexican White Spaghetti, or Espagueti Blanco, is one of those dishes that brings instant comfort to the table. Creamy, silky, and full of mild savory flavor, it’s a staple at family celebrations, holidays, and everyday meals across Mexico. It’s simple enough for busy weeknights but special enough to serve alongside roasted meats or festive dishes.

What makes this spaghetti so appealing is how effortlessly it comes together using everyday ingredients—evaporated milk, cream cheese, sour cream, and bouillon. These create a velvety sauce that clings beautifully to each strand of pasta. It’s comforting without being heavy, and it adapts easily to whatever your kitchen (or mood) has in store.

The best part is how flexible it is. Add chicken, mushrooms, ham, poblano peppers, or cheese. Make it mild, spicy, veggie-packed, or extra creamy. No matter how you spin it, it always feels like a warm, homemade hug.

Ingredients (with Measurements for 6 Servings)

Main Ingredients

Spaghetti – 1 pound
Evaporated milk – 1 can (12 oz)
Cream cheese – 8 oz block
Sour cream – 1 cup
Butter – 2 tablespoons
Chicken bouillon powder – 1 tablespoon
Garlic powder – 1 teaspoon
Onion powder – 1 teaspoon
Water – ½ cup
Salt – to taste
Pepper – to taste

Optional Add-Ins

Diced ham – 1 cup
Sliced mushrooms – 1–2 cups
Shredded mozzarella or Oaxaca cheese – 1 cup
Cooked shredded chicken – 1–2 cups
Roasted poblano strips – ½ cup
Peas or spinach – ½–1 cup

Instructions

Cook the spaghetti
Bring a pot of salted water to a boil. Add spaghetti and cook until al dente, about 8–10 minutes. Drain well and set aside.
Blend the sauce
In a blender, combine evaporated milk, cream cheese, sour cream, water, bouillon, garlic powder, and onion powder. Blend until completely smooth.
Start the creamy base
Melt the butter in a large skillet over medium heat. Pour in the blended sauce and cook, stirring occasionally, until it thickens slightly and becomes velvety.
Add the spaghetti
Place the cooked pasta into the skillet. Toss until fully coated in the creamy sauce. Cook 2–3 minutes to help the sauce cling to the noodles.
Adjust seasoning
Taste and add salt and pepper. If the sauce thickens too much, loosen with a splash of milk or water.
Serve warm
Add optional cheese or toppings if desired and serve immediately for the creamiest texture.

@mamamaggieskitchen

Preparation & Cooking Time

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6

Serving Suggestions

This creamy pasta pairs beautifully with both hearty and fresh sides. Try serving it with:

Roasted or grilled chicken
Carne asada or grilled steak strips
Holiday ham or turkey
Garlic sautéed shrimp
A bright green salad
Roasted vegetables

For a finishing touch, sprinkle freshly chopped parsley, cracked black pepper, or a small handful of parmesan or queso fresco.

Substitutions & Variations

Dairy-Free Option

Use dairy-free cream cheese, coconut milk instead of evaporated milk, and vegan sour cream. Add nutritional yeast for extra depth.

Gluten-Free Version

Replace regular spaghetti with gluten-free pasta made from brown rice, quinoa, or chickpeas.

Lightened-Up Version

Use low-fat cream cheese and light sour cream. The sauce stays creamy with fewer calories.

Spicy Version

Blend in a roasted jalapeño, serrano, or poblano pepper for added heat and smokiness.

Protein Boost

Mix in shredded chicken, turkey, ham, or ground beef.

Veggie-Packed Version

Add mushrooms, spinach, peas, roasted peppers, or steamed broccoli.

Meal Prep Tips

Storing

Refrigerate in an airtight container for up to 3 days. The sauce will thicken but rehydrates well.

Reheating

Reheat on the stovetop or microwave. Add 2–4 tablespoons of milk to restore its silky consistency.

Make-Ahead

Blend the sauce up to a day ahead and store it in the fridge. Use it when you’re ready to prepare the dish.

Freezing

Not recommended. Cream-based sauces tend to separate after thawing.

FAQs

Can I use milk instead of evaporated milk?

Yes, whole milk works, though the sauce will be slightly thinner. Evaporated milk creates a richer, smoother texture.

What pasta shapes work best?

Spaghetti is traditional, but fettuccine, linguine, or penne also work well.

Can I make it spicy?

Yes—blend in roasted jalapeños or add crushed red pepper flakes.

Can this be made ahead for parties?

Yes. Cook the pasta and blend the sauce ahead. Reheat the sauce, toss with pasta, and serve.

How do I thin the sauce if it gets too thick?

Add a splash of milk, water, or pasta water until the desired consistency is reached.

Is Espagueti Blanco heavy?

Surprisingly no. The ingredients create a creamy texture without being overly rich, making it perfect for pairing with meats or serving as a main dish.

A Delicious Dish That Always Delivers

Espagueti Blanco has a way of turning a simple meal into something warm, cozy, and memorable. Its creamy texture, mild flavor, and easy preparation make it a favorite for both beginners and seasoned home cooks. Whether you’re serving it for a celebration or just craving something comforting, this dish never disappoints and always brings smiles to the table.