Cheesy Spaghetti
A creamy and comforting pasta dish that combines spaghetti with a rich cheese sauce, perfect for family dinners.
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 14 oz spaghetti
- 1 cup pasta water reserved from cooking
- 1 10 oz package frozen peas
- Salt and pepper to taste
- 4 Tbsp unsalted butter
- 1/4 cup flour
- 1 cup whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground mustard
- 8 oz freshly shredded medium Cheddar cheese
- Parmesan cheese for topping
Instructions
- Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon of salt and drop in the spaghetti. Cook according to package instructions, subtracting 1 minute for al dente.
- In the last minute of cooking, add the frozen peas to the pot.
- Before draining, reserve 1 cup of pasta water. Drain the spaghetti and peas in a colander.
- In a large skillet over medium heat, melt the butter. Whisk in the flour until smooth, about 1 minute.
- Gradually pour in the milk while whisking until thickened into a creamy sauce. Add garlic powder, onion powder, and ground mustard, seasoning with salt and pepper.
- Remove from heat and stir in the Cheddar cheese until melted and smooth.
- Add the drained spaghetti and peas to the skillet, tossing to coat in the cheese sauce. Gradually add reserved pasta water until desired consistency is reached.
- Serve hot, topped with freshly grated Parmesan cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.