Creamy Cheese Pasta Dish (Printable Version)
Luscious pasta coated in a smooth cheese sauce, ideal for an easy and comforting meal.
# What You Need:
→ Pasta
01 - 12 ounces dry pasta (penne, fusilli, or fettuccine)
02 - 8 cups water
03 - 1 tablespoon salt
→ Cheese Sauce
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 2 cups whole milk, room temperature
07 - 1 cup grated cheddar cheese
08 - ½ cup grated Parmesan cheese
09 - ½ teaspoon garlic powder
10 - ¼ teaspoon ground black pepper
11 - ¼ teaspoon salt
→ Garnish (optional)
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese
# How to Make It:
01 - Bring 8 cups of water and 1 tablespoon salt to a rolling boil in a large pot. Add pasta and cook until al dente according to package directions. Drain, reserving ½ cup of the cooking water, and set pasta aside.
02 - Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute while stirring continuously to form a smooth roux.
03 - Gradually whisk in whole milk, avoiding lumps. Cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.
04 - Lower heat to low and stir in cheddar and Parmesan cheese until melted and smooth. Season with garlic powder, black pepper, and salt.
05 - Toss drained pasta into the cheese sauce, coating evenly. Adjust consistency with reserved pasta water if needed.
06 - Plate immediately and garnish with chopped parsley and additional Parmesan if desired.
# Expert Tips:
01 -
- Ready in 30 minutes flat, no fancy techniques needed, just honest cooking.
- The sauce clings to every strand like it was meant to be there, turning simple pasta into something restaurant-worthy.
- You probably have everything in your kitchen already, and it costs less than takeout.
02 -
- The roux is non-negotiable. It's what gives the sauce body and prevents it from breaking or separating when you add the cheese.
- Room temperature milk makes all the difference. Cold milk hitting hot roux can cause lumps that no amount of whisking will fix.
- Freshly grated cheese melts smoothly. Pre-shredded cheese contains cornstarch that makes the sauce grainy and dull.
03 -
- Keep the heat moderate throughout. High heat breaks sauces and causes cheese to separate. Patience and steady medium heat make better sauce every time.
- Taste everything as you go. Seasoning builds gradually, and you want to catch it before it's too salty or bland to fix.