Noodles Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 8 oz dried pasta to the boiling water and stir immediately to prevent sticking.

Cook pasta uncovered at a gentle rolling boil, stirring occasionally, until al dente according to package time (typically 7–11 minutes depending on pasta shape).

Reserve 1/4 cup of pasta cooking water, then drain the pasta in a colander and return to the warm pot off the heat.

For plain noodles, simply serve the drained pasta immediately while warm. Use tongs or a fork to portion onto plates.

With the pasta returned to the warm pot off the heat, add 2 tablespoons unsalted butter and 1 teaspoon black pepper.

Toss the pasta thoroughly until the butter melts and evenly coats the noodles. If the pasta seems dry, add 1–2 tablespoons of the reserved pasta water to loosen the sauce.

Taste and adjust seasoning. Stir in 1 tablespoon chopped fresh parsley if using, then serve immediately.

Make a Roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once bubbling, add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is smooth and lightly golden (this cooks out the raw flour taste).

Add Milk

Slowly pour in 1 cup milk while whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and becomes smooth, about 3–4 minutes.

Season and Add Cheese

Reduce heat to low. Stir in 1 teaspoon salt and 1 teaspoon black pepper. Remove from heat and add 1 cup grated cheddar cheese (and 2 tablespoons grated Parmesan if using), stirring until fully melted and the sauce is smooth. If the sauce is too thick, whisk in up to 2 tablespoons of the reserved pasta water to reach desired consistency.

Combine with Pasta

Pour the cheese sauce over the drained pasta in the warm pot and toss gently until all noodles are evenly coated. Taste and adjust seasoning as needed. Serve immediately.