Bugs N' Cheese Recipe
Colourful bug-shaped pasta, pizza mozzarella, and Alfredo sauce.
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Ingredients
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Pasta & Sauce
Cheese & Toppings
Colorful Bug Decorations
Finishing & Seasoning
Method
Pasta & Sauce
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the bug-shaped pasta and cook according to package directions until just al dente (usually 8–10 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.
- 2
Make the roux
While the pasta cooks, melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until the mixture is bubbly and lightly golden (this removes the raw flour taste).
- 3
Finish Alfredo sauce
Slowly whisk in 2 cups whole milk and 1 cup heavy cream to the roux in a steady stream to avoid lumps. Add the minced garlic. Bring to a gentle simmer over medium-low heat, whisking frequently, until sauce thickens and coats the back of a spoon (about 5–7 minutes). If sauce becomes too thick, whisk in up to the reserved pasta water, 1 tablespoon at a time, to reach desired consistency.
- 4
Season and cheese
Remove sauce from heat and stir in 3 tablespoons grated Parmesan, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of grated nutmeg (if using). If using cream cheese, whisk the 2 tablespoons softened cream cheese into the warm sauce now until smooth.
- 5
Combine pasta and sauce
Fold the drained pasta into the Alfredo sauce until evenly coated. Taste and adjust seasoning with more salt or pepper if needed.
Assembly & Baking
- 6
Prepare dish
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish (or similarly sized ovenproof dish) with 1 teaspoon butter or oil.
- 7
Layer pasta
Transfer the sauced pasta to the prepared baking dish, spreading it into an even layer. Sprinkle 1 1/2 cups of the shredded pizza mozzarella evenly over the top, reserving the remaining 1/2 cup for the decorative bugs.
- 8
Bake to melt
Bake uncovered in the preheated oven for 12–15 minutes, or until the cheese is fully melted and the edges are bubbling. If you want some golden-brown spots, switch the oven to broil for 1–2 minutes—watch carefully to avoid burning.
Create Colorful Bugs & Finish
- 9
Assemble the bugs
Remove the baked pasta from the oven. Use the remaining 1/2 cup shredded mozzarella spooned into small mounds or shapes on top as the base for each bug (you should be able to form about 6–8 small bug bodies depending on size). Immediately arrange halved cherry tomatoes, sliced black olives, baby spinach leaves, diced yellow pepper, purple cabbage slices, and shredded carrot to form bug heads, spots, legs and antennae. Press gently so the cheese melts slightly into the vegetables and helps them adhere.
- 10
Final garnish and serve
Sprinkle chopped fresh parsley, a light dusting of lemon zest (if using) and optional 1/2 teaspoon crushed red pepper flakes over the whole dish. Let rest 3–5 minutes so cheese sets slightly, then serve warm.
