McDonald’s McSpaghetti Copycat
45 min
|
easy
Recipe by Eunice
Introduction
This McDonald's McSpaghetti copycat is a no-fuss, crowd-pleasing comfort bowl for weeknights, game day, or a cheeky midnight carb fix.
The properly seasoned, beefy, garlicky, sweet-savory sauce with hot dog coins, ketchup, soy, and a splash of vinegar hugs al dente spaghetti and melts under a shower of cheddar.
We came across this Reddit post from the Philippines, and after traveling across Asia we are itching to explore McDonald's local specials, starting with this saucy, salty-sweet, cheesy plate that nails the fast-food vibe at home.
Ingredients (6 servings)
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Ingredients for the Sauce
- 1 Tbsp vegetable oil vegetable oil
- 1 small onion, finely chopped onion 1 ct small
- 3 cloves garlic, minced garlic 0.27 head
- 1 lb ground beef ground beef 1 lb
- 2 hot dogs, sliced into thin coins hot dogs 2 ct
- 1 can (15 oz) tomato sauce tomato sauce 1 can (15 oz)
- ½ cup tomato ketchup tomato ketchup 4.79 oz
- 1 tsp white vinegar white vinegar 0.17 fl oz
- 2 Tbsp tomato paste tomato paste 1 oz
- 1 Tbsp soy sauce soy sauce 0.5 fl oz
- 2 Tbsp granulated sugar granulated sugar
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp salt salt
Ingredients for the Pasta
- 1 lb spaghetti spaghetti 16 oz
- salt salt
Ingredients for Topping
- 1 cup shredded cheddar cheese shredded cheddar cheese 5 oz
How to Make McDonald’s McSpaghetti Copycat
-
Mise en place
Finely chop the onion, mince the garlic, slice the hot dogs into thin coins, and shred the cheddar so it melts fast later.
-
Brown the hot dogs
Heat the vegetable oil in a wide pot over medium-high heat and sear the hot dog coins until browned on both sides, 2 to 3 minutes, then scoop them out and reserve.
-
Brown the beef
Add the ground beef to the same pot, season lightly with a pinch of the salt and black pepper, and cook while breaking it up until no pink remains and edges take on color, 5 to 7 minutes.
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Sweat aromatics
Add the onion to the beef and cook until translucent and sweet, about 3 minutes, then stir in the garlic and cook just until fragrant, about 30 seconds.
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Caramelize the tomato paste
Stir in the tomato paste and cook, stirring, until it darkens slightly and smells sweet-savory, about 1 minute.
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Build the sauce
Pour in the tomato sauce, ketchup, vinegar, soy sauce, and sugar, then add the remaining salt and black pepper and bring to a gentle simmer.
Return the seared hot dog coins to the pot and simmer uncovered, stirring occasionally, until glossy and slightly thickened, 12 to 15 minutes.
Taste and tweak with a pinch more sugar for sweetness or a splash of vinegar for brightness as needed.
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Boil the spaghetti
Bring a large pot with at least 4 quarts of water to a rolling boil, salt it generously until it tastes pleasantly seasoned, and cook the spaghetti until just shy of al dente according to package time.
Reserve 1 cup of starchy pasta water, then drain.
-
Marry pasta and sauce
Add the drained spaghetti to the sauce over low heat, splash in 1 or 2 ladles of pasta water, and toss until the sauce clings and turns silky, 1 to 2 minutes.
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Cheese it and serve
Plate the spaghetti, shower with shredded cheddar, and let the residual heat soften the cheese, or cover the pot off heat for 1 minute to encourage melt.
Serve hot with extra black pepper if you like a little bite.
Substitutions
- Ketchup -> Banana ketchup
- Banana ketchup brings a classic Filipino sweetness and gentle tang that leans even more authentic, giving the sauce a fruitier depth without turning watery.
- Ground beef -> Plant-based crumbles or finely chopped mushrooms
- Plant-based crumbles mimic the texture well and soak up the sauce, while mushrooms add juicy bite and umami; both keep the sauce rich and cohesive without greasiness.
- Cheddar -> Mild processed cheese or Colby Jack
- Mild processed cheese melts cleaner into a creamy blanket and keeps that nostalgic fast-food vibe, while Colby Jack stays melty and mild with the same sunny color.
Tips
- Salt your pasta water like you mean it
- Properly seasoned water is the difference between seasoned noodles and bland ones, and it lets you use less salt in the sauce.
- Brown for flavor, not just color
- Get light browning on both the hot dogs and beef to build the classic diner-style savor that stands up to the sweet sauce.
- Cook the tomato paste until it darkens
- A short caramelization step transforms sharp tomato notes into a rounder, sweeter base that plays perfectly with ketchup and sugar.
- Use starchy water to make it glossy
- A ladle or two of pasta water emulsifies the sauce so it clings to every strand instead of pooling at the bottom of the plate.
- Balance the sweetness
- If it tastes too sweet, tighten it with a splash more vinegar or a few extra drops of soy sauce for savory backbone.
- Optional umami boost
- A small pinch of chicken bouillon powder or a shake of MSG can mimic that fast-food depth without changing the texture.
- Melt strategy for the cheese
- For a gooier finish, slide the sauced spaghetti into a shallow dish, top with cheese, and broil briefly, watching closely so it softens without browning hard.
Nutrition Facts *
| Energy | 649 | kcal |
|---|---|---|
| Protein | 35 | g |
| Total Fat | 35 | g |
| Carbohydrates | 47 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce tastes too sweet, how do I fix it?
- Stir in an extra teaspoon of vinegar and a few drops of soy sauce, simmer 2 minutes, then taste again, and repeat in small hits until balanced.
- The sauce is too thin, what should I do?
- Simmer uncovered a few more minutes to reduce, or whisk in an extra tablespoon of tomato paste and cook 2 minutes to tighten the body.
- The cheese clumps instead of melting, why?
- Use freshly shredded cheese from a block and let the hot pasta warm it gently, because pre-shredded cheese has anti-caking agents that can resist melting.
- My pasta turned mushy, how can I prevent that?
- Boil to just shy of al dente and finish the last minute in the sauce, and avoid leaving drained pasta sitting in a colander where it keeps steaming.
- Can I make this ahead and reheat?
- Yes, keep the sauce and pasta separate, reheat the sauce until simmering, then toss with freshly boiled pasta and finish with cheese so the texture stays bouncy.
- Can I freeze leftovers?
- Freeze the sauce only in glass containers, thaw overnight in the fridge, and reheat gently, then cook fresh spaghetti for the best texture.
Serving Suggestions
For a smoky twist, grill the hot dogs first to get a little char, then slice and fold them into the sauce for that backyard vibe.
Serve with garlicky Texas toast and a crisp green salad with lemony vinaigrette, or add a pinch of chili flakes if you want a sassy little kick with all that sweet-savory comfort.
More pairings:
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