Cheddar Cheese Pasta

Ingredients

• 200 g Cheddar cheese (shredded)
• 1 L Whole milk (prefer 2% or whole for creaminess)
• 340 g Dry pasta (elbow macaroni or shells) (about 12 oz)
• 1 tsp Salt
• 0.25 tsp Black pepper (freshly ground if possible)
• 0.25 tsp Paprika

Instructions

1. Gather and measure ingredients

   Measure 200 g shredded cheddar, 1 L milk, 340 g dry pasta, 1 tsp salt, ¼ tsp black pepper, and ¼ tsp paprika. Grate cheese if not pre‑shredded.

   Time: PT2M

2. Bring milk to a boil

   Place the pot on medium‑high heat, pour in the milk, and stir occasionally until it reaches a rolling boil.

   Time: PT5M

   Temperature: 100°C

3. Cook pasta in milk

   Add the dry pasta to the boiling milk, stir, then reduce heat to medium‑low. Cook, stirring constantly, until the pasta is tender (10‑12 minutes).

   Time: PT12M

   Temperature: 90°C

4. Remove from heat

   When the pasta is cooked through, take the pot off the burner.

   Time: PT0M

5. Incorporate cheese

   Add the shredded cheddar cheese to the hot pasta‑milk mixture. Stir gently until the cheese melts completely and the sauce becomes smooth.

   Time: PT2M

6. Season

   Stir in the salt, black pepper, and paprika. Taste and adjust seasoning if needed.

   Time: PT1M

7. Serve

   Transfer the creamy cheese pasta to bowls and serve immediately while hot.

   Time: PT0M

Nutrition Facts

Calories

655

Protein

25 g

Carbohydrates

77 g

Fat

27 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cheddar cheese: Mozzarella, Gouda, Monterey Jack
• Instead of Whole milk: 2% milk, half-and-half, unsweetened almond milk (for dairy‑free)
• Instead of Dry pasta (elbow macaroni or shells): penne, fusilli, cavatappi
• Instead of Salt: sea salt, kosher salt
• Instead of Black pepper: white pepper
• Instead of Paprika: smoked paprika, sweet paprika

Equipment Needed

• Large pot
• Stove
• Wooden spoon or heat‑proof spatula
• Measuring cup
• Measuring spoons
• Cheese grater (optional)
• Colander (optional) (optional)

Critical Steps — Do Not Skip

• Bring the milk to a full boil before adding pasta.
• Stir constantly while the pasta cooks to avoid sticking.
• Remove the pot from heat before adding cheese to prevent a grainy sauce.

Chef Tips from the Video

• Use freshly grated cheddar for the smoothest texture.
• A pinch of nutmeg or a dash of mustard powder adds subtle depth.
• For extra richness, substitute half the milk with heavy cream.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk.

Freezer: Freezing is not recommended as the cheese sauce may separate, but if needed, freeze for up to 1 month and reheat slowly.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate the cheese ahead of time and store in a sealed bag in the fridge.
• Cook the pasta in advance, rinse briefly, and store; reheat with extra milk and cheese.