10-01-2017, 01:10 PM
Unless you're dead set on cooking it from scratch, it probably would be easiest to use the cans and packages of cheddar. It's best to have the spaghetti slightly al dente and then make sure you coat it with a little oil before serving to keep it from sticking together.
There used to be a sports bar in Pasadena, CA that had lots of Bengal fans come there on Sundays and I was there when they played the Steelers in 2011. Someone brought Skyline, and it was great to have it again even though they used spaghetti noodles that were too big (thick?) and used chunk cheddar instead of the finely grated wisps we all know and love. A Bengal's victory would have made that day, but the Steelers beat them bad with assistance from the refs.
There used to be a sports bar in Pasadena, CA that had lots of Bengal fans come there on Sundays and I was there when they played the Steelers in 2011. Someone brought Skyline, and it was great to have it again even though they used spaghetti noodles that were too big (thick?) and used chunk cheddar instead of the finely grated wisps we all know and love. A Bengal's victory would have made that day, but the Steelers beat them bad with assistance from the refs.
