Spaghetti with cheese sauce and chili flakes

Name: Spaghetti with cheese sauce and chili flakes - Iuliana J.
Ingredients: 300 g spaghetti 50 g butter 50 ml olive oil 2; 3 tablespoons flour 350 ml milk 100 ml cooking cream salt to taste a pinch of nutmeg 80 g grated Emmental cheese 80 g blue and white mold cheese 50 g spicy cheddar cheese chili

Pasta/Pizza - Spaghetti with cheese sauce and chili flakes by Iuliana J. - Recipia

Spaghetti with cheese sauce and chili flakes When I want hearty pasta but don’t feel like a complicated sauce, I make this spaghetti with a white cheese sauce. The sauce starts with butter, oil, flour, and milk, then is enriched with cooking cream and two types of cheese. The cheddar goes on top before baking, and the chili flakes add a touch of heat. The amount used doesn’t make the dish very spicy, but their flavor is subtly present. We also served it with hot pepper jam on the side. Quick Info Total time: not specified in the original recipe; add the boiling time indicated on the pasta package and 10-15 minutes for baking. Preparation time: not specified. Cooking and baking time: cook the pasta according to the package instructions; bake the dish for 10-15 minutes at 180°C. Servings: not specified in the original recipe. Difficulty: easy to medium, mainly due to the white sauce that needs to be stirred continuously to remain smooth. Recipe type: main dish with pasta, cheese sauce, and chili. Ingredients 300 g spaghetti 50 g butter 50 ml olive oil 2-3 tablespoons flour 350 ml milk 100 ml cooking cream Salt, to taste 1 pinch of nutmeg 80 g grated emmental 80 g blue and white mold cheese 50 g spicy cheddar, for topping Chili flakes, to taste Optional: hot pepper jam, for serving Preparation method 1. Boil the spaghetti in water, following the time and instructions on the package. It is important that they are well cooked but not left with too much water, as they will be added directly to the sauce and then baked. 2. While the pasta is boiling, prepare the sauce. Put the butter and olive oil in a large pan. A wok can also be used, as I did. Let the butter melt over medium heat. 3. Add the flour and whisk until the flour dissolves into the fat in the pan. The mixture should be homogeneous before adding the milk to prevent lumps in the sauce. 4. Gradually pour in the warm milk while continuously whisking. Do not add it all at once. As the milk is incorporated, the sauce will begin to thicken. 5. Let the sauce come to a boil, then add salt and a pinch of nutmeg. The amount of salt also depends on how salty the cheeses used are, so it’s better to start with a little. 6. Add the cooking cream and stir until incorporated. 7. Add the grated emmental and blue and white mold cheese. Stir until the cheeses melt and the sauce reaches the desired consistency. The blue cheese has a stronger flavor, while the emmental helps achieve a creamier and more balanced sauce. 8. Drain the cooked pasta and add it to the sauce. Stir so that the spaghetti is evenly coated. 9. Grease a baking dish with a little olive oil and transfer the pasta with sauce into it. 10. Grate the spicy cheddar on top and sprinkle with chili flakes. The amount of chili can be adjusted, but in the original version, the taste remains moderate, not too spicy. 11. Place the dish in the preheated oven at 180°C and bake for 10-15 minutes. The dish is ready when the cheese on top has melted and the pasta is heated through. 12. Serve the spaghetti hot. The hot pepper jam can be placed separately, right on the plate, for a contrast between the salty sauce and the sweet-spicy flavor. Why I make this recipe often It’s a recipe suitable for days when I want a filling meal without preparing meat or other sides separately. The sauce is made in one pan, and after the pasta is cooked, everything goes into a dish and finishes in the oven. I also like that the flavor can be easily adjusted by the amount of chili and the hot pepper jam served at the end. The chili flakes are noticeable, but in the usual amount, they don’t make the pasta very spicy. Tips Continuously stir when adding the milk. This is the step where the sauce can become lumpy if the liquid is poured too quickly or if it is not whisked well. Use warm milk, as indicated in the recipe. It incorporates more easily into the butter and flour mixture, and the sauce forms more evenly. Do not add all the salt at the beginning. Emmental, blue cheese, and cheddar can have different salt levels, and the sauce can balance better after the cheeses have been added. Cheddar is used for the top, while emmental and blue cheese go into the sauce. If you add it to the sauce, the flavor will be more intense, but the original recipe keeps it for gratin. Before transferring the pasta to the dish, check the consistency of the sauce. It should be fluid enough to coat the spaghetti but not watery. Substitutions Emmental and blue cheese do not have specified replacement quantities in the original recipe. If you make a change, keep approximately the same total amount of cheese, so the sauce doesn’t become too liquid or too thick. Spicy cheddar can be replaced with plain cheddar if you prefer less heat, but the final taste will be less spicy. Since the original recipe has cheddar grated on top, it's useful to choose a cheese that melts well. Variations The amount of chili flakes can be reduced or increased according to taste. If you prepare the pasta for people with different preferences, it’s easier to sprinkle fewer flakes in the dish and put the rest separately on the table. The hot pepper jam does not go into the sauce. It is served optionally after baking and can be added directly to the plate. This way, each person can adjust their own sweet and spicy combination. The recipe uses spaghetti, but no other type of pasta is mentioned. If you use another shape, keep the same principle: boil according to the package, mix with the sauce, and bake in a heat-resistant dish. Serving ideas Serve the pasta immediately after it comes out of the oven, while the sauce is still soft and the cheese on top is melted. The hot pepper jam can be placed separately in a small bowl or directly over the serving. For a subtle heat, use chili flakes only on top. If you want the flavor to be more present, sprinkle them over each portion, not just over the dish before baking. Frequently asked questions How long do you boil spaghetti? In the original recipe, spaghetti is boiled according to the instructions on the package. No separate boiling time is indicated, as it can vary depending on the type of pasta. Can only one type of cheese be used? The recipe is built with emmental, blue cheese, and cheddar, each having a different role. Emmental and blue cheese go into the sauce, while spicy cheddar is grated on top. Changing the cheeses will alter the taste and texture. How spicy are the pasta? They are not very spicy in the described version. The chili flakes are noticeable, but quite lightly. The heat can be increased by adding a larger amount or by serving with hot pepper jam. When is the cheddar added? Cheddar is grated over the pasta placed in the heat-resistant dish, just before putting it in the oven. Emmental and blue cheese are added to the sauce. Why should the sauce be whisked with a whisk? The whisk helps to dissolve the flour in the butter and oil and to gradually incorporate the milk. Continuous mixing reduces the risk of lumps forming in the sauce. Nutritional values The values below are estimates for the entire recipe, using the indicated quantities and without calculating the exact salt or hot pepper jam. They cannot be accurately divided per serving as the number of servings is not specified. For the entire dish: Calories: approximately 3,500-3,900 kcal Protein: approximately 100-115 g Carbohydrates: approximately 230-250 g Fats: approximately 190-215 g The differences arise depending on the type of cooking cream, the fat content of the milk, and the exact varieties of cheese. The dish is hearty, and most of the calories come from pasta, butter, oil, cream, and cheeses. Storage and reheating If there are leftover pasta, keep them in a sealed container in the refrigerator. The cheese sauce thickens after cooling, and the pasta will not have the same texture as when freshly taken out of the oven. Reheat the portions until they are well heated. If they are very dense, mix them slightly before reheating. For the best texture, serve the dish as close to the time it was baked.

Spaghetti with cheese sauce and chili flakes

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