Jr. Pasta Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a medium saucepan over high heat. Add 1/2 teaspoon salt, then add 1 cup small pasta. Stir right away to prevent sticking. Cook uncovered until pasta is tender but not mushy, about 7–9 minutes (follow package for exact time).

Reserve 2 tablespoons of the pasta cooking water, then drain the pasta in a colander and set aside.

Make a quick roux

Return the same saucepan to medium-low heat. Add 1 tablespoon unsalted butter and let it melt gently. Sprinkle in 1 teaspoon all-purpose flour and whisk continuously for 30–45 seconds until the mixture is bubbly and slightly fragrant but not browned.

Add milk

Slowly pour in 1/2 cup milk while whisking to avoid lumps. Continue to cook and whisk for 1–2 minutes until the sauce begins to thicken slightly.

Melt cheese

Reduce heat to low. Add 1/2 cup grated mild cheddar and 1 tablespoon softened cream cheese (if using). Stir until fully melted and smooth. If the sauce seems too thick, whisk in 1–2 tablespoons of the reserved pasta water until you reach a creamy consistency.

Season

Season the cheese sauce with 1/8 teaspoon salt and 1/8 teaspoon ground black pepper. Taste and adjust lightly (remember the pasta water and cheese add salt).

Add pasta to sauce: Add the drained pasta to the saucepan and gently fold to coat evenly with the cheese sauce. Warm together for 30–60 seconds until everything is hot.

Add vegetables or protein: If using peas, stir in 1/4 cup thawed frozen peas and cook 30 seconds until warm. If using diced cooked ham or chicken, stir in 1/4 cup and heat through for 1 minute. Mix gently so the pasta stays intact.

Finish and serve: Taste once more and adjust seasoning if needed. Serve the Jr. Pasta in a small bowl and sprinkle 1 teaspoon grated parmesan on top if desired. Let cool slightly before serving to a child.