Cheesy Spaghetti
This Cheesy Spaghetti is quick, easy, and sure to please everyone at the table!
Servings: 4 servings
Cost: $8.11
Equipment
- Large skillet big enough to hold the sauce and pasta!
Ingredients
- 14 ounces spaghetti see note 1
- 1 cup pasta water pull water out before draining
- 1 (10-ounce) package frozen peas
- Salt and pepper
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1 (8-ounce) package freshly shredded medium Cheddar cheese see note 2
- Parmesan cheese for topping, see note 3
Instructions
- Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt and 14 ounces of spaghetti. Cook according to package instructions, minus 1 minute. In the last minute, add the frozen peas to the boiling water. Scoop out 1 cup of pasta water before draining. Drain the pasta and shake off excess water.
- In a large skillet over medium heat, melt the butter. Sprinkle the flour evenly over the butter, and whisk until smooth. Whisk constantly for 1 minute. Gradually add the milk, whisking briskly and constantly until the mixture is smooth and thickened. Whisk in the garlic powder, onion powder, ground mustard powder, and a pinch of salt and pepper.
- Remove skillet from heat. Add the shredded cheese in handfuls, stirring with a wooden spoon after each addition until mostly melted. (It's okay if it’s not completely smooth.)
- Add the drained pasta and peas to the skillet. Use tongs to toss everything together until the sauce evenly coats the pasta. Gradually stir in reserved pasta water, adding just enough to achieve a creamy consistency. Taste and adjust the salt as needed—cheese loves salt to bring out its flavor!
- Serve immediately, topped with freshly grated Parmesan cheese. Enjoy!
Video
Notes
Note 1: Most pasta boxes are 16 ounces, so remove 2 ounces (about 50 strands if you don’t have a scale). For precision, use a food scale: zero it out with a cup and add pasta until it hits 14 ounces.
Note 2: Freshly shred the cheese for the smoothest sauce. Pre-shredded cheese doesn’t melt as well.
Note 3: I like to use a microplane to grate Parmesan directly onto individual plates. If you skip the Parmesan, you might need to add a bit more salt.
Storage: This dish is best enjoyed fresh off the stovetop! For leftovers, store in an airtight container in the fridge for up to 2 days. Reheat with a splash of milk or water, stirring often. The sauce won’t be as creamy when reheated.
Nutrition
Serving: 1serving | Calories: 808kcal | Carbohydrates: 95.2g | Protein: 32.9g | Fat: 32.5g | Cholesterol: 87.9mg | Sodium: 480.7mg | Fiber: 6.7g | Sugar: 9.7g