Creamy White Cheddar Pasta Ready in Under 30 Minutes

Picture a bowl of curly pasta coated in a silky white cheddar sauce and topped with golden breadcrumbs. This creamy white cheddar pasta takes about 25 minutes on the stove. You need nine simple ingredients, one pot for the pasta, and one saucepan for the sauce. This guide shows each step, with a result to check so you know it worked. The recipe serves 4 people and takes about 25 minutes from start to finish.

Why this white cheddar pasta suits cold weather

A pot of cheesy pasta fits cold weather recipes well, since it arrives hot and rich.

Many comfort food recipes take hours, but this one does not.

Busy cooks can add it to their weeknight pasta recipes, because the whole dish takes about 25 minutes.

The shopping list is short, which helps when you plan budget friendly dinner ideas.

Families can serve it as a kid friendly dinner, since it is a classic cheesy pasta dish.

What you need for creamy cheese pasta

This creamy cheese pasta uses nine ingredients, and every amount uses US measurements.

• 12 oz cavatappi

• 3 tbsp butter, plus 1 tbsp for the breadcrumbs

• 3 tbsp flour

• 2.5 cups milk

• 2 cups shredded sharp white cheddar

• 1/2 tsp garlic powder

• Salt and pepper

• 1/2 cup panko breadcrumbs

A cavatappi pasta recipe works well here, since the spiral tubes hold the sauce.

Shred the cheddar from a block if you can, because freshly shredded cheese melts smoothly.

How to make white cheddar pasta step by step

Making a homemade cheese sauce for pasta takes only five steps. Each step ends with a result you can check.

Boil the cavatappi until al dente

Cook 12 oz of cavatappi in salted water until it is al dente, which means firm to the bite. Follow the package directions for timing. You know it worked when the pasta feels firm but not hard. Drain it and set it aside.

Make the butter and flour base

Melt 3 tbsp of butter in a large saucepan over medium heat. Whisk in 3 tbsp of flour and cook for 1 minute. This mixture is called a roux, and it thickens the sauce. It should look smooth and pale.

Whisk in the milk until thick

Here is how to make cheese sauce that stays lump free. Pour in 2.5 cups of milk a little at a time while you whisk.

Add 1/2 tsp of garlic powder, plus salt and pepper to taste. Simmer for 3 to 5 minutes, until the sauce coats the back of a spoon.

Melt in the white cheddar off the heat

Remove the pan from the heat. Add 2 cups of shredded sharp white cheddar a handful at a time. Whisk until the white cheddar cheese sauce looks silky.

This sauce is the base of a white cheddar mac and cheese.

Toast the breadcrumbs and toss the pasta

Melt 1 tbsp of butter in a small skillet and toast 1/2 cup of panko for 2 to 3 minutes. The crumbs are ready when they look golden.

Fold the drained pasta into the sauce until every spiral looks coated. Spoon it into bowls and top each one with the crumbs.

Pasta with breadcrumbs gives you a crunchy contrast to the smooth sauce.

Common mistakes and quick fixes

Each fix below ties back to a result in the steps.

A grainy sauce usually means the cheese went in over high heat. Take the pan off the heat before you add it. This is how to keep cheese sauce smooth.

Lumps in the sauce mean the milk went in too fast. Add it slowly and whisk the whole time.

Pasta that turns soft was likely cooked past al dente. Pull it from the water a minute early next time.

What to serve with white cheddar pasta

Serve small portions as a pasta side dish next to roasted vegetables.

It also pairs with salmon and shrimp meals, since the creamy sauce suits seafood.

This pasta can join your list of Thanksgiving side dishes, since it cooks on the stove while the oven is busy.

Families can use it as an easy dinner for family nights.

It also works as a vegetarian pasta dinner, since the recipe has no meat.

Storing and reheating leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Here is how to reheat mac and cheese style pasta. Warm it in a saucepan over low heat with a splash of milk, and stir until it looks creamy again.

Can you freeze cheese pasta? You can, though cheese sauce may turn grainy after thawing. Keep it in a freezer-safe container for up to 2 months and thaw it in the refrigerator.

For make ahead pasta, cook everything earlier in the day and keep the breadcrumbs separate so they stay crisp.

Common questions

What is the best cheese for pasta like this?

This recipe uses sharp white cheddar, which gives the sauce a bold flavor. Shred it from a block so it melts smoothly.

How do I keep the cheese sauce from turning grainy?

Take the pan off the heat before you add the cheese. Add it a handful at a time and whisk until it looks silky.

How do I reheat leftovers?

Warm them in a saucepan over low heat with a splash of milk. Stir until the sauce looks creamy again.

Can I freeze it?

You can freeze it for up to 2 months in a freezer-safe container. The sauce may turn grainy after thawing, so reheat it slowly with a splash of milk.

Ready to make your pot of pasta

Save this creamy white cheddar pasta to your comfort food board on Pinterest, and visit Dizzy Daisy Eats for more easy weeknight dinners.

Creamy White Cheddar Pasta

Cavatappi in a silky stovetop white cheddar sauce, topped with toasted panko. Ready in about 25 minutes.

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Course: Main Course Cuisine: American Prep Time: 10 minutes Servings: 4

Servings: 1x 2x

Ingredients

• 12 ounces cavatappi
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2.5 cups milk
• 2 cups shredded sharp white cheddar
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup panko breadcrumbs
• 1 tablespoon butter, for the breadcrumbs

Instructions

1. Cook the cavatappi in salted water until al dente, following the package directions. Drain and set aside.
2. Melt 3 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, until smooth and pale.
3. Pour in the milk a little at a time, whisking the whole time. Add the garlic powder, salt, and pepper. Simmer for 3 to 5 minutes, until the sauce coats the back of a spoon.
4. Remove the pan from the heat. Add the cheddar a handful at a time and whisk until the sauce looks silky.
5. Melt 1 tablespoon of butter in a small skillet and toast the panko for 2 to 3 minutes, until golden.
6. Fold the drained pasta into the sauce until every spiral is coated. Spoon into bowls and top with the toasted panko.
7. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat with a splash of milk.