Creamy Stovetop Cheesy Spiral Pasta
This quick stovetop spiral pasta is drenched in a velvety, homemade blend of sharp cheddar and mozzarella for a perfect 15-minute comfort meal.
Pasta al formaggio is a universal comfort language. This version focuses on a silky smooth sauce base of cream and butter, ensuring that every spiral is perfectly encapsulated in a golden cheese hug.
Ingredients
- 400 g spiral pasta
- 50 g butter
- 2 tbsp all-purpose flour
- 250 ml milk
- 100 ml heavy cream
- 150 g shredded mozzarella
- 150 g shredded cheddar
- to taste salt
- optional fresh parsley
Instructions
- 1Boil the pasta
Bring a large pot of water to a rolling boil and add a generous pinch of salt. Carefully pour the dry pasta into the water and cook according to the package directions. Aim for an al dente texture so the pasta retains a firm bite after being mixed with the hot sauce.
Tip: Check the pasta a minute before the recommended cooking time to ensure it does not become overcooked and mushy. - 2Create the thickened sauce base
Melt the butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for one minute to remove the raw flour taste. Gradually pour in the milk and heavy cream while whisking constantly to ensure the mixture remains smooth and begins to thicken.
Tip: Whisking constantly while adding the liquid prevents lumps from forming in your sauce base. - 3Whisk in the cheese blend
Once the butter has fully incorporated into the warm milk and cream, add a blend of shredded mozzarella and cheddar cheese. The mozzarella provides the classic cheese pull stretch, while the cheddar contributes a sharp, savory depth of flavor.
Tip: Add the cheese in small handfuls rather than all at once to ensure it melts evenly without clumping. - 4Stir until perfectly smooth
Lower the heat and continue to stir the sauce constantly. As the cheese melts, the mixture will transform into a thick, glossy, and elastic cheese sauce. Ensure all the shreds have dissolved completely for a perfectly uniform texture.
Tip: If the sauce becomes too thick, whisk in a tablespoon of milk at a time to reach your preferred consistency. - 5Combine the pasta and sauce
Drain your cooked pasta thoroughly and transfer it to a large glass mixing bowl. While the sauce is still piping hot, pour it over the pasta. Use a spatula or large spoon to toss the mixture until every piece of pasta is fully submerged in the cheese sauce.
Tip: Serve this dish immediately while the cheese sauce is at its peak creaminess.
