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Cheesy Spaghetti

Creamy, cheesy spaghetti with peas for a quick and comforting weeknight meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 14 ounces spaghetti
  • 1 cup pasta water (reserved) scoop out before draining
  • 10 ounces frozen peas
  • Salt and pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 8 ounces freshly shredded medium Cheddar cheese add in handfuls off the heat
  • Parmesan cheese for topping, grated

Instructions

  • Bring 12 cups of water to a rolling boil in a large pot and add 1 tablespoon salt and the 14 ounces of spaghetti.
  • Cook the pasta according to package instructions minus 1 minute; in the final minute add the frozen peas to the boiling water.
  • Before draining, scoop out 1 cup of the hot pasta water and set aside, then drain the pasta and peas in a colander and shake off excess water.
  • While the pasta cooks, melt the butter in a large skillet over medium heat.
  • Sprinkle the flour over the melted butter and whisk until smooth; continue whisking for 1 minute to cook the flour.
  • Gradually whisk in the milk until the sauce is smooth and has thickened, then whisk in the garlic powder, onion powder, ground mustard, and a pinch of salt and pepper.
  • Remove the skillet from the heat and add the shredded Cheddar in handfuls, stirring after each addition until mostly melted.
  • Add the drained pasta and peas to the skillet and use tongs to toss until the sauce evenly coats the pasta.
  • If the sauce is too thick, gradually stir in reserved pasta water until you reach a creamy consistency; taste and adjust salt as needed.
  • Serve immediately topped with freshly grated Parmesan cheese.

Equipment

  • Large Pot
  • Large Skillet
  • Whisk
  • Tongs
  • Measuring Cups and Spoons
  • Wooden Spoon
  • Colander

Notes

  • Use a food scale or remove 2 ounces from a 16-ounce box to get 14 ounces of pasta.
  • Freshly shredded Cheddar melts more smoothly than pre-shredded cheese.
  • Reserve pasta water to adjust sauce consistency.
  • Season to taste—cheese may need additional salt.
  • Grate Parmesan directly onto plates if desired.