Big Kids Bugs N' Cheese Recipe

Cook pasta

Bring a large pot of salted water (about 4-6 quarts) to a rolling boil. Add the bug-shaped pasta and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (this removes the raw flour taste).

Prepare Alfredo sauce

Slowly whisk in the whole milk and heavy cream to the roux, a little at a time to keep the mixture smooth. Increase heat to medium-high and bring to a gentle simmer while whisking. Simmer for 3–4 minutes until the sauce thickens slightly.

Season and finish the sauce

Reduce heat to low. Stir in the minced garlic, grated Parmesan, salt, black pepper, and nutmeg (if using). Whisk until the cheeses melt and the sauce is smooth. If the sauce is too thick, add up to 1/2 to 1 cup of reserved pasta cooking water, 2 tablespoons at a time, until you reach a creamy consistency.

Combine pasta and cheese

Add the drained pasta to the sauce and gently fold to coat every piece. Fold in 1 1/2 cups of shredded pizza mozzarella so it melts into the sauce. Taste and adjust salt and pepper as needed.

Add finishing cheese

Transfer the pasta to a serving dish or individual bowls and sprinkle the remaining 1/2 cup shredded pizza mozzarella on top so it soft-melts. If desired, place under a hot broiler for 1–2 minutes to lightly brown the top (watch closely to avoid burning).

Arrange halved cherry tomatoes and sliced black olives on top of the pasta to resemble 'bug eyes' and colorful spots. Sprinkle chopped fresh parsley and, if desired, a pinch of crushed red pepper flakes for heat and color.

Serve immediately while hot. Provide extra grated Parmesan and red pepper flakes at the table for guests.