Frederic Melton
Spaghetti with cheese is a quick and easy meal that can be made in about 20 minutes. It is a simple yet indulgent dish, perfect for a weeknight dinner or as a side dish. The recipe is flexible, allowing for the addition of various ingredients such as meats and vegetables, and different types of cheese to create a unique and flavorful meal. This dish is a twist on the traditional spaghetti, where cheese takes centre stage, coating each strand of spaghetti for a creamy and satisfying meal.
How to cook spaghetti with cheese
| Characteristics | Values |
|---|---|
| Type of Pasta | Spaghetti, Linguine, Penne, Fettuccine, Bowtie, Radiatore, or Rotini |
| Type of Cheese | Mozzarella, Parmesan, Romano, Cheddar, Gruyere, Cream Cheese, Fontina, or Ricotta |
| Other Ingredients | Butter, Olive Oil, Garlic, Heavy Cream, Milk, Salt, Pepper, Corn Starch, Dijon Mustard, Chicken Broth, or Pasta Water |
| Cooking Method | Boil, Bake, or Broil |
| Cooking Time | 20 minutes |
| Serving Size | 2-5 people |
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What You'll Learn
Choosing the right pasta
While spaghetti is the pasta of choice for most cheese-based pasta recipes, you can use other types of pasta, such as linguine, fettuccine, or rotini. The key is to choose a pasta shape that will allow the cheese sauce to cling to it, resulting in creamy cheesiness in each bite.
For example, if you want to make a baked spaghetti dish, you can use any type of pasta that goes well with a cheese sauce, like bowtie, penne, linguine, or radiatore. This is because the cheese sauce will coat the pasta, and the shape of the pasta is less important.
However, if you're making a stovetop spaghetti recipe, where the cheese is the star of the show, spaghetti is the best option. This is because the cheese clings to each strand of spaghetti, creating a creamy and indulgent dish.
Ultimately, the type of pasta you choose will depend on the specific recipe you're making and your personal preferences. Just remember that the goal is to create a delicious and creamy cheese sauce that clings to the pasta, so choose a pasta shape that will allow for that.
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Selecting the best cheese
When selecting the cheese for your spaghetti, it is important to opt for good quality cheese. Avoid processed cheese products and select real cheese for a richer, more flavourful result.
Parmesan is a classic choice for spaghetti, but other cheeses that pair well with the pasta include Romano, Mozzarella, Fontina, Ricotta, Gruyere, and Cheddar. These cheeses are commonly used in cheese spaghetti recipes because of their melting properties and flavour.
Mozzarella, for example, melts well and can be shredded or grated directly from the block. Parmesan, on the other hand, can be grated or shaved, and adds a salty, nutty flavour. Cheddar, especially a good quality sharp cheddar, adds a distinct, strong flavour. White cheddar can also be used for a slightly milder taste. Romano has a strong, sharp flavour, similar to Parmesan, and Fontina is known for its creamy texture and nutty flavour. Gruyere is another excellent melting cheese with a slightly sweet, nutty flavour. Ricotta is a soft, creamy cheese that can add a nice, mild flavour to your dish.
You can experiment with different cheese combinations to create a unique and complex flavour profile. For instance, you could mix Parmesan, Mozzarella, and Gruyere, or try a combination of Mozzarella, Parmesan, Romano, and cream cheese.
Remember, when it comes to the amount of cheese, don't skimp! Cheese is the star of this dish, so be generous and adjust the quantity to your liking.
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Preparing the sauce
In a large saucepan, melt butter over medium-low heat. Slowly whisk in milk and Dijon mustard, stirring frequently for about 5 minutes. Then, add cream cheese and continue cooking over low heat, stirring often until it is melted. You can use heavy cream as the base of the sauce.
Slowly add the shredded cheese of your choice, whisking frequently until it is melted and smooth. You can use a combination of good-quality sharp cheddar, white cheddar, mozzarella, Parmesan, Romano, Gruyere, or Fontina cheese. Keep cooking and stirring until the sauce is thick, smooth, and creamy. If the sauce becomes too thick, add a couple of tablespoons of milk or low-sodium chicken broth.
Add a tablespoon of cornstarch mixed with a tablespoon of water to thicken the sauce further. If it is still too thin, repeat with another tablespoon of cornstarch and water. The sauce will continue to thicken as it cools.
For added flavour, you can sauté garlic in a combination of butter and olive oil before adding the milk and cheese. You can also add cooked rotisserie chicken, cooked bacon, sautéed onions, cooked peas, steamed broccoli, or sautéed asparagus to the sauce. Season with salt and pepper to taste.
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Cooking the pasta
To cook spaghetti with cheese, you'll first want to cook the pasta according to the package instructions until it's al dente. You can use any type of pasta that goes well with cheese sauce, such as spaghetti, bowtie, penne, linguine, or rotini.
Start by boiling the pasta in a large pot of salted water. It's important to use a large pot so that the pasta has enough room to cook evenly. You'll need about 12 ounces of pasta, which will serve 4 to 6 people.
Cook the pasta according to the package instructions, but start checking on it a minute or two before the recommended time. You're aiming for the pasta to be firm but not mushy. Once it's al dente, drain the pasta in a colander. It's important not to rinse the pasta after draining as you don't want to wash away the starches that will help your sauce cling to the pasta.
Return the drained pasta to the pot and add butter. Stir it through the pasta, making sure to coat each strand evenly. You can use a combination of butter and olive oil if you prefer, as the olive oil will prevent the butter from burning.
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Adding toppings
Once you've cooked your spaghetti and prepared your cheese sauce, it's time to add toppings and serve your meal.
If you're baking your cheesy spaghetti in the oven, place your cooked noodles in a baking dish or on oven-safe plates. Cover the noodles with spaghetti sauce, then sprinkle over some grated Parmesan cheese. Next, add shredded mozzarella cheese. Broil this in the oven for one and a half minutes, removing once the cheese has melted and browned a little on top.
If you're serving your spaghetti in a pan, keep the heat low and stir continuously while the cheese melts. You can add cooked chicken, bacon, sautéed onions and garlic, cooked peas, steamed broccoli, or sautéed asparagus. Season with salt and pepper to taste.
Other topping ideas include fresh herbs like oregano or basil, diced tomatoes, grilled chicken, blackened shrimp, sautéed mushrooms, roasted vegetables, and red pepper flakes.
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Frequently asked questions
You will need spaghetti, butter, olive oil, garlic, cheese (Parmesan, Mozzarella, Romano, Gruyere, Cheddar, Fontina, or cream cheese), heavy cream, and salt and pepper to taste.
Parmesan, Mozzarella, Cheddar, Gruyere, and Fontina are commonly used in cheese spaghetti recipes for their melting properties and flavour. However, you can experiment with different combinations of cheese to create a unique flavour profile.
Boil the spaghetti in a large pot of salted water until it is al dente. Follow the package instructions for cooking time, but start checking the spaghetti a minute or two before the recommended time. Drain the spaghetti in a colander and do not rinse.
Melt butter in a large saucepan over medium-low heat. Add in the garlic and cook until fragrant. Then, slowly whisk in milk, heavy cream, and/or broth, along with a few splashes of pasta water. Continue cooking and stirring until the sauce is thick and smooth. Finally, add in the grated or shredded cheese and keep stirring until the cheese is melted and the sauce is creamy.
