Some nights need dinner to be uncomplicated: minimal cleanup, ingredients on hand, something both kids and adults will actually eat. This cheesy pasta recipe fits that mood. With a few pantry basics and good sharp cheddar, you get a properly creamy sauce in about 25 minutes, no oven required.
Ingredients
- 12 ounces short pasta, such as elbows, cavatappi, or shells
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 8 ounces sharp cheddar cheese, freshly grated
- Salt and black pepper
🧀 Note: Grate the cheddar yourself. Bagged pre-shredded cheese is coated to keep it from clumping, so it melts into a grainy sauce instead of a silky one.
Instructions
- Fill a large pot with water, salt it generously, and bring to a boil. Add the pasta and cook 1–2 minutes less than the package directs. Before draining, reserve ½ cup of the pasta water.
- While the pasta cooks, start the sauce. Melt the butter in a large wide pot or high-sided skillet over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture smells faintly nutty and turns pale golden, about 1 minute.
- Slowly whisk in the milk, making sure no lumps remain. Bring to a gentle simmer and cook, stirring often, until the sauce thickens enough to coat the back of a spoon, 3–5 minutes.
- Remove the pot from the heat. Stir in the Dijon mustard, garlic powder, and smoked paprika. Add the grated cheddar in two or three batches, stirring until each batch melts fully before adding the next.
- Drain the pasta well and add it to the sauce. Toss to coat every piece. If the sauce seems too thick, splash in a little reserved pasta water until it loosens.
- Taste and season with salt and black pepper. Serve right away while it is warm and stretchy.
To make this heartier, stir in a handful of frozen peas or broccoli florets during the last minute of cooking, or top each bowl with buttery toasted breadcrumbs. Leftovers keep in a sealed container in the refrigerator for up to 4 days. To reheat, add a splash of milk and warm gently over low heat, stirring often — the sauce will turn smooth again.
Few recipes are as forgiving as this one. You can swap cheddar for Gruyère, stir in a spoonful of cream cheese, or skip the paprika for a milder bowl. The method stays the same. Once you have made it a few times, you will not need the measurements anymore — and that is the best trick a weeknight dinner can have.
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