Creamy Small Pasta and Cheese
Indulge in the ultimate comfort food with this Creamy Small Pasta and Cheese recipe, a rich and velvety twist on classic mac and cheese. Featuring tender bite-sized pasta like elbow macaroni or shells, this dish is coated in a silky, homemade cheese sauce made from sharp cheddar and Parmesan. The secret to its irresistible flavor lies in the Dijon mustard and a dash of paprika, adding depth and a hint of smokiness to each bite. Ready in just 30 minutes, this easy stovetop recipe is perfect for busy weeknights or cozy family dinners. Serve it hot, garnished with extra cheese or herbs, for a crowd-pleasing dish that’s impossible to resist.
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Recipe Information
Ingredients
- 2 cups small pasta (e.g., elbow macaroni, ditalini, or shells)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- as needed water (for boiling pasta)
Instructions
Bring a large pot of water to a boil and add salt. Cook the small pasta according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, whisking constantly, until lightly golden.
Gradually whisk in the whole milk, making sure to smooth out any lumps. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken (about 4-5 minutes).
Reduce the heat to low and stir in the shredded sharp cheddar cheese and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
Stir in the Dijon mustard, paprika, salt, and ground black pepper, adjusting the seasonings to taste.
Add the cooked pasta to the cheese sauce and gently fold until the pasta is evenly coated.
Serve immediately while hot. Garnish with additional shredded cheese, paprika, or fresh herbs, if desired.
Nutrition Facts
Calories |
3442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 378.0 g | 137% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 35.7 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3204 mg | 246% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
