Brooklyn Beckham Cheese Wheel Pasta?
Brooklyn Beckham Cheese Wheel Pasta?! is a medium Italian recipe that serves 4. 620 calories per serving. Recipe by Uncle Roger Shorts on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $54.25 total, $13.56 per serving
Ingredients
- 400 g Elbow Macaroni (dried, any short pasta shape works)
- 2 lb Cheddar Cheese Wheel (aged sharp cheddar, whole wheel)
- 4 Tbsp Unsalted Butter (softened)
- 4 Tbsp All-Purpose Flour (for roux)
- 2 cup Whole Milk (2% milk)
- 1 tsp Kosher Salt (adjust to taste)
- 0.5 tsp Black Pepper (freshly ground)
- 0.5 cup Panko Breadcrumbs (for topping, optional)
- 0.25 cup Parmesan Cheese (grated, optional)
Instructions
Prepare the Cheese Wheel
Using the cheese wedge tool, cut a circular lid off the top of the cheddar wheel, then carefully hollow out the interior to create a bowl large enough for the pasta mixture.
Time: PT10M
Boil the Pasta
Bring a large pot of salted water to a rolling boil, add the elbow macaroni and cook al dente according to package directions (8‑10 minutes). Drain in a colander and set aside.
Time: PT12M
Make the Cheese Sauce
Melt butter in a saucepan over medium heat, whisk in flour to form a roux and cook for 1 minute. Gradually whisk in milk, simmering until the mixture thickens (about 3‑4 minutes). Stir in 1 ½ lb of grated cheddar from the wheel until smooth, then season with salt and pepper.
Time: PT10M
Combine Pasta and Sauce
Add the drained pasta to the cheese sauce, tossing to coat evenly. If the mixture looks dry, thin with a little more milk or pasta water.
Time: PT3M
Fill the Cheese Wheel
Spoon the pasta‑cheese mixture into the hollowed cheese wheel, smoothing the surface. Sprinkle the remaining grated cheddar, panko breadcrumbs, and Parmesan over the top.
Time: PT5M
Bake the Cheese Wheel Pasta
Place the filled cheese wheel on a baking sheet and bake in a pre‑heated oven at 350°F for 15‑20 minutes, until the topping is golden and the sauce is bubbling.
Time: PT20M
Temperature: 350°F
Rest and Serve
Remove the cheese wheel from the oven and let it rest for 5 minutes before slicing and serving.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 20 g
- Carbohydrates
- 70 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Elbow Macaroni: penne, cavatappi
- Instead of Cheddar Cheese Wheel: large block of cheddar
- Instead of Unsalted Butter: margarine
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Whole Milk: unsweetened almond milk (will change flavor)
- Instead of Kosher Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Panko Breadcrumbs: regular breadcrumbs, crushed crackers
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Cheese Wedge Tool
- Large Pot
- Colander
- Saucepan
- Whisk
- Oven
- Baking Sheet
- Cutting Board
- Chef's Knife
Critical Steps — Do Not Skip
- Cutting the lid and hollowing out the cheese wheel
- Creating a smooth roux and cheese sauce
- Baking until the topping is golden and the sauce is bubbling
Chef Tips from the Video
- Grate the cheddar fresh for the best melt and flavor
- Use high‑quality aged cheddar for depth; a mix of sharp and mild cheddar adds complexity
- Panko breadcrumbs give a superior crunch compared to regular breadcrumbs
Troubleshooting
Sauce is too thick
Thin with additional warm milk or reserved pasta water, one tablespoon at a time.
Sauce is too thin
Simmer a few more minutes uncovered to reduce, or add a teaspoon of flour mixed with cold water.
Top isn’t browning
Broil for the last 2‑3 minutes, watching closely to avoid burning.
Pasta becomes mushy after baking
Under‑cook the pasta by 1‑2 minutes so it finishes cooking in the oven without becoming soggy.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Not recommended – the cheese wheel texture changes when frozen
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the cheese sauce up to step 3 and refrigerate for up to 24 hours; reheat gently before mixing with pasta
- Cook the pasta ahead of time, drain, and toss with a little oil to prevent sticking
Frequently Asked Questions
What is the cultural significance and history of cheese wheel pasta in Italian-American cuisine?
Cheese wheel pasta is a modern, Instagram‑driven twist on classic mac and cheese, popularized by upscale food‑photography trends rather than traditional Italian cooking. It showcases indulgence and spectacle, reflecting a fusion of comfort food with luxury presentation in contemporary Italian‑American dining.
What are the traditional regional variations of mac and cheese in Italy?
In Italy, baked pasta dishes like "pasta al forno" often feature béchamel, mozzarella, and Parmesan, while true mac and cheese (pasta with cheddar) is more of an American influence. Northern regions may use fontina or taleggio, whereas the south prefers pecorino and mozzarella.
How is cheese wheel pasta traditionally served in upscale Italian‑American restaurants?
It is typically presented whole, sliced like a cake, allowing guests to see the molten interior. The wheel is placed on a wooden board, and each slice is served with a garnish of fresh herbs or a drizzle of truffle oil for added elegance.
What occasions or celebrations is cheese wheel pasta associated with in modern food culture?
Cheese wheel pasta is popular at milestone celebrations, photo‑shoots, and foodie events where visual impact matters—such as birthdays, anniversaries, or restaurant opening parties that aim for shareable social‑media moments.
What makes cheese wheel pasta special or unique in Italian‑American cuisine?
Its uniqueness lies in the dramatic presentation of baking a creamy mac and cheese inside an actual cheese wheel, turning the container into part of the dish and intensifying the cheese flavor as the wheel melts into the sauce.
What are the most common mistakes to avoid when making cheese wheel pasta?
Common errors include over‑cooking the pasta, which leads to a soggy bake; cutting the cheese wheel too shallow, causing leaks; and baking at too high a temperature, which burns the breadcrumb topping before the interior is hot enough.
Why does this cheese wheel pasta recipe use a roux‑based cheese sauce instead of simply melting cheese into milk?
A roux creates a stable, velvety base that prevents the sauce from separating. Simply melting cheese can result in a grainy texture, especially with aged cheddar, whereas the roux emulsifies the fat and liquid for a smooth finish.
Can I make cheese wheel pasta ahead of time and how should I store it?
Yes. Prepare the cheese sauce and cook the pasta up to step 4, then refrigerate the mixture in a sealed container for up to 24 hours. Assemble in the wheel and bake just before serving; leftovers should be refrigerated and reheated gently in the oven.
What texture and appearance should I look for when the cheese wheel pasta is done cooking?
The top should be golden‑brown and crisp from the breadcrumbs, while the interior remains creamy and bubbling. The cheese wheel’s sides may show a slight melt, indicating the sauce has fully integrated with the pasta.
How do I know when the cheese wheel pasta is done baking?
When the breadcrumb topping is uniformly golden and the sauce is visibly bubbling around the edges, a quick tap on the wheel will sound firm rather than soft, indicating the bake is complete.
What does the YouTube channel Uncle Roger Shorts specialize in?
The YouTube channel Uncle Roger Shorts focuses on short, humorous cooking videos that blend Asian culinary commentary with playful critiques of trendy food presentations, often highlighting traditional techniques versus modern fads.
How does the YouTube channel Uncle Roger Shorts' approach to Italian‑American cooking differ from other cooking channels?
Uncle Roger Shorts combines comedic cultural commentary with quick, bite‑size tutorials, emphasizing authenticity and calling out over‑stylized dishes like cheese wheel pasta, whereas many other channels simply showcase the visual spectacle without critique.
Last updated: August 30, 2026
