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.
Serving Size: 2
Approximate Time
Prep
5 min
Cook
10 min
Total
15 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
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
Show original ingredient measurements
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. ---
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. Calories, Carbohydrates, Protein, Fat, Saturated fat, Trans fat, Cholesterol, Sodium, Potassium, Calcium, Iron and Vitamin A are known subtotals. Missing contributions are unknown, not zero.