Pasta with cheese sauce

Name: Pasta with cheese sauce - Beatrice D.
Ingredients: 350 g pasta; I used shell pasta but some orecchiette would work great if you can find them. 1 tablespoon Worcestershire sauce; 1 teaspoon mustard; 1/2 teaspoon hot paprika; 4 teaspoons wheat flour; 2 tablespoons butter; 2 1/2 cups milk; 100 g cream cheese; you can use any low; fat cream cheese; 150 g cheese; you can substitute with parmesan; emmental; or any similar cheese; 2 tablespoons sour cream; salt; pepper.

Pasta/Pizza - Pasta with cheese sauce by Beatrice D. - Recipia

I have made this pasta with cheese sauce several times, especially when I need something filling but quick. It works well when I have various pieces of cheese in the fridge and don’t want to waste them. If I have short pasta on hand, it’s even easier. The sauce is not hard to make, but it requires a little attention at the beginning. Quick Info Total time: about 30-35 minutes Preparation time: 10 minutes Cooking time: 20-25 minutes Servings: 4 Difficulty: easy-medium Recipe type: pasta, lunch or dinner Ingredients 350 g pasta (I usually use shells, but other short types work too) 2 tablespoons butter 4 teaspoons wheat flour 2 and a half cups milk (about 600 ml) 100 g cream cheese (any simple, low-fat variant can work) 150 g cheese (or parmesan, emmental, etc.) 2 tablespoons sour cream 1 tablespoon Worcestershire sauce 1 teaspoon mustard 1/2 teaspoon hot paprika salt pepper Preparation Method 1. Boil the pasta in a large pot of salted water according to the package instructions. When they are ready, drain them and set aside in a colander. 2. In a double-bottomed pot, melt the butter over low heat. Once melted completely, add the flour. Stir and let it cook for 2 minutes without letting it color. 3. Remove the pot from the heat and gradually add the milk, stirring after each addition to avoid lumps. Once all the milk is added, put the pot back on medium heat and stir constantly. The sauce will thicken gradually after a few minutes. 4. Mix the Worcestershire sauce with the paprika, mustard, salt, and pepper to taste in a separate bowl. Add this mixture to the milk and flour sauce. 5. Add the cream cheese and grated cheese (or the cheese you are using). Stir over low heat until everything melts and is incorporated. Add the sour cream and mix well. 6. When the sauce is ready, add the drained pasta. Gently mix with a spatula or large spoon so that all the pasta is coated in sauce. 7. Serve immediately while hot. Why I Make This Recipe Often This is a recipe I choose when I have leftover cheeses in the fridge. It doesn’t require complicated ingredients and always turns out filling. If I don’t have anything else prepared, it’s quick and doesn’t require much extra work. Tips and Variations Tips The most important thing is to stir the sauce continuously at the beginning when adding the milk to avoid lumps. For cheese, I don’t just use simple cheese; I can also combine it with other types if I have them in the fridge. Substitutions Cream cheese can be replaced with any simple cream cheese, even with lower fat content. If I don’t have cheese, I can use parmesan, emmental, or any other hard cheese that melts easily. Variations The basic sauce is quite versatile. If I want a version with more flavor, I can add a bit of crushed garlic or dried herbs at the end. The hot paprika can be replaced with sweet paprika if I don’t want it spicy. Serving Ideas I usually serve them plain, but they also go well as a side dish with grilled meat or a simple salad. Leftovers, if any, can be reheated with a splash of milk. Frequently Asked Questions 1. What type of pasta is best for this sauce? Short pasta, such as shells, orecchiette, penne, or fusilli, holds the sauce well and absorbs it nicely. I do not recommend very thin pasta, as the sauce is quite rich. 2. Can I use just one type of cheese? Yes, but if I have the chance to combine two different types, the flavor is more interesting. It’s not mandatory; it also works with simple cheese. 3. What do I do if the sauce is too thick? I can add a bit of warm milk and stir well until it reaches the desired consistency. 4. Can I omit the Worcestershire sauce? If I don’t have it on hand, I can omit it or replace it with a little lemon juice and a splash of soy sauce, but the taste will be slightly different. 5. Is sour cream mandatory? It’s not mandatory, but it gives the sauce a creamier texture. I can skip it if I don’t have it at home. Nutritional Values For one serving (estimate): Calories: 520-560 kcal Protein: 20-23 g Carbohydrates: 60-65 g Fat: 20-25 g These values may vary depending on the type of cheese used. The sauce contains quite a bit of fat from the cheese and sour cream, but also protein from the milk and cheese. The calories are medium to high for a pasta meal. Storage and Reheating Pasta with this sauce is best immediately after it’s made. If I have leftovers, I keep them in the fridge for a maximum of 1-2 days in a covered container. When reheating, I add a splash of milk or water and stir over low heat to prevent the sauce from drying out or curdling. I do not recommend freezing.

Pasta with cheese sauce

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