Ingredients
Scale
- Pasta: 1 pound (450g) of your favorite short pasta. Elbow macaroni is classic, but shells, rotini, cavatappi, or penne work wonderfully as they have nooks and crannies to hold the sauce.
- Unsalted Butter: 1/4 cup (57g / 4 tablespoons). This forms the base of our rich roux.
- All-Purpose Flour: 1/4 cup (30g). This thickens the sauce, creating that desirable creamy texture.
- Whole Milk: 2 cups (480ml). For a creamier sauce, whole milk is recommended. You can use 2% but the richness will be slightly less.
- Evaporated Milk: 1/2 cup (120ml). This is a secret weapon for an ultra-creamy, stable sauce that resists breaking.
- Sharp Cheddar Cheese: 8 ounces (225g), freshly grated. Pre-shredded cheese often contains anti-caking agents that can make the sauce gritty. Grate it yourself for the best melt.
- Gruyère Cheese (or Monterey Jack/Colby): 4 ounces (113g), freshly grated. Gruyère adds a wonderful nutty complexity, while Monterey Jack or Colby offer excellent meltiness.
- Salt: 1 teaspoon for the pasta water, plus 1/2 teaspoon (or to taste) for the sauce.
- Freshly Ground Black Pepper: 1/4 to 1/2 teaspoon (or to taste).
- Dry Mustard Powder: 1 teaspoon. This enhances the cheese flavor without making it taste like mustard.
- Paprika (optional): 1/2 teaspoon, sweet or smoked, for color and a hint of flavor.
- A Pinch of Cayenne Pepper (optional): For a very subtle kick that brightens the flavors.
- Optional Topping:
- 1 cup Panko breadcrumbs
- 2 tablespoons melted butter
- Pinch of paprika or dried parsley
Instructions
- Prepare the Pasta:
- Bring a large pot of salted water (add the 1 teaspoon of salt) to a rolling boil.
- Add the pasta and cook according to package directions until al dente – tender but still with a slight bite. It’s important not to overcook the pasta, as it will continue to cook slightly when mixed with the hot cheese sauce.
- Before draining, reserve about 1 cup of the starchy pasta water. This “liquid gold” can be used later to adjust the consistency of your cheese sauce if needed.
- Drain the pasta and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if you won’t be using it immediately, but it’s best to have your sauce ready around the same time the pasta is.
- Grate the Cheeses:
- While the pasta is cooking, take this time to freshly grate your cheddar and Gruyère (or other chosen cheeses). Place them in a bowl and toss them together lightly. This ensures even distribution when melting.
- Make the Roux (The Sauce Base):
- In a large saucepan or Dutch oven (heavy-bottomed is best to prevent scorching), melt the 1/4 cup of unsalted butter over medium heat.
- Once the butter is fully melted and foamy (but not browned), sprinkle in the 1/4 cup of all-purpose flour.
- Whisk constantly for 1-2 minutes. This is called making a roux. Cooking the flour slightly removes its raw taste and helps to thicken the sauce smoothly. The roux should look like a thick, smooth paste.
- Create the Béchamel Sauce:
- Gradually whisk in the 2 cups of whole milk, a little at a time, ensuring each addition is fully incorporated before adding more. This gradual addition helps prevent lumps.
- Once all the whole milk is whisked in, pour in the 1/2 cup of evaporated milk.
- Continue to whisk constantly and bring the mixture to a gentle simmer over medium heat. Cook, whisking frequently, for about 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon. This is your béchamel sauce.
- Melt in the Cheeses:
- Reduce the heat to low. It’s crucial to add the cheese off direct high heat or with very low heat to prevent the sauce from becoming grainy or separating.
- Add the grated cheeses to the béchamel sauce in handfuls, whisking continuously until each addition is melted and smooth before adding the next.
- Continue whisking until all the cheese is melted and the sauce is velvety and luscious.
- Season the Sauce:
- Stir in the 1/2 teaspoon of salt (or to taste – remember the pasta water was salted and cheese is salty), black pepper, dry mustard powder, and optional paprika and cayenne pepper.
- Taste the sauce and adjust seasonings as needed. This is your chance to perfect the flavor profile. Does it need more salt? A bit more pepper?
- Combine Pasta and Sauce:
- Add the cooked and drained pasta directly to the saucepan with the cheese sauce.
- Gently stir until all the pasta is evenly coated with the glorious cheese sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency. The starchy pasta water helps the sauce cling to the pasta beautifully.
- Optional Baked Topping (for an extra crispy finish):
- If you prefer a baked cheese pasta with a crispy topping, preheat your oven to 375°F (190°C).
- Transfer the cheese pasta to a greased 9×13 inch baking dish (or similar size).
- In a small bowl, combine the Panko breadcrumbs with the 2 tablespoons of melted butter and the pinch of paprika or parsley.
- Sprinkle the breadcrumb mixture evenly over the top of the pasta.
- Bake for 15-20 minutes, or until the topping is golden brown and bubbly and the sauce is hot and bubbling around the edges.
- Let it rest for 5-10 minutes before serving, as it will be incredibly hot.
- Serve Immediately:
- Whether you’ve baked it or are serving it straight from the stovetop, cheese pasta is best enjoyed immediately while it’s hot, creamy, and oh-so-cheesy.
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-750