Pasta With Cheese Recipe

Bring a large pot of water to a vigorous boil. Add 1 tablespoon kosher salt and the pasta. Cook according to package instructions until al dente (usually 8–11 minutes depending on pasta shape). Stir occasionally to prevent sticking.

Before draining, reserve about 1/2 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once foaming but not browned, add 2 tablespoons flour and whisk continuously for about 1 minute until the raw flour smell cooks out and the roux becomes pale and slightly thickened.

Add milk

Gradually pour in 1 1/2 cups whole milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens and just begins to simmer, about 3–5 minutes.

Finish sauce

Lower the heat to low. Whisk in 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/8 teaspoon freshly grated nutmeg (optional), and 1/2 teaspoon Dijon mustard until smooth and combined.

Add cheese

Remove the saucepan from the heat. Gradually stir in 1 1/2 cups shredded sharp cheddar and 1/2 cup grated Parmesan a handful at a time, stirring until melted and smooth. If the sauce seems too thick, stir in up to 1/2 cup reserved pasta cooking water, 1 tablespoon at a time, until you reach a creamy consistency.

Return the drained pasta to the empty pot or a large sauté pan set over low heat. Pour the cheese sauce over the pasta and toss gently with tongs or a heatproof spatula to coat evenly. If the sauce is too thick, add additional reserved pasta water in small increments until the sauce clings to the pasta.

Taste and adjust seasoning with additional salt and freshly cracked black pepper as desired.

Stir in 2 teaspoons chopped fresh parsley, if using. Serve immediately topped with 1/4 cup extra grated Parmesan and a grind of black pepper.