Cheesy Spaghetti is a quick and creamy weeknight meal the whole family will love!
Cheesy Spaghetti
My kids are obsessed with spaghetti—they’d eat it every night if they could. And mac and cheese? Same.
So, I combined their two favorites into one super simple, cheesy spaghetti dish. I even tossed in some peas for a pop of color (and a little extra nutrition). They loved it, and I loved how quickly it came together. Honestly, it’s not much more time-consuming than making spaghetti with jarred sauce!
Ingredients
Here’s what you’ll need to make Cheesy Spaghetti:
- Spaghetti: Most boxes are 16 ounces, so remove 2 ounces (about 50 pasta strands if you don’t have a scale). Or, use a food scale: place a cup, zero it out, and add the pasta until it reaches 14 ounces.
- Pasta Water: Scoop out before draining to adjust the sauce. It’s the secret to extra creamy plates of pasta.
- Frozen Peas: Add to the boiling pasta for quick and easy cooking.
- Unsalted Butter: Keeps the saltiness in check.
- Flour: Sprinkle over melted butter to avoid clumps and make a smooth sauce.
- Milk: Whole milk thickens faster; room temperature works best.
- Garlic & Onion Powder: Adds flavor without chopping anything.
- Mustard Powder: Enhances the cheese flavor and adds depth.
- Cheddar Cheese: Freshly shred for the smoothest sauce. Skip pre-shredded—it won’t melt as well.
How To Make Cheesy Spaghetti
- Cook Pasta: Boil spaghetti in salted water. Add peas in the last minute. Scoop out pasta water, then drain.
- Make Sauce: Melt butter, whisk in flour, then milk until thick.
- Season: Add garlic, onion, mustard powder, salt, and pepper.
- Add Cheese: Stir in cheddar until melted.
- Combine: Toss pasta and peas in the sauce, adding pasta water if needed.
- Serve: Top with Parmesan and enjoy!
What To Serve With Cheesy Spaghetti
- French Bread: Classic and perfect for soaking up the creamy sauce.
- Side Salad: A crisp Caesar or my fave everyday salad adds balance.
- Roasted Veggies: Try broccoli, carrots, or asparagus.
- Grilled Chicken: Add protein for a heartier meal.
- Fruit: Anything in season or try my favorite fruit salad.
Storage
How to Store Cheesy Spaghetti:
Best eaten fresh while creamy and smooth. For leftovers:
- Refrigerate: Keep in an airtight container for up to 2 days.
- Reheat: Add a little milk or water and warm on the stovetop or in the microwave, stirring often.
The sauce won’t be as creamy when reheated.
More Easy Pasta Dishes
- Butternut Squash Pasta with bacon
- Zucchini Pasta Sauce with summer squash
- Pasta Salad with the easiest dressing
- Chicken Penne Pasta with mushrooms and sun-dried tomatoes
- Sausage Pasta with an easy sauce
Cheesy Spaghetti
This Cheesy Spaghetti is quick, easy, and sure to please everyone at the table!
Equipment
- Large pot
- Large skillet big enough to hold the sauce and pasta!
Ingredients
- 14 ounces spaghetti see note 1
- 1 cup pasta water pull water out before draining
- 1 (10-ounce) package frozen peas
- Salt and pepper
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground mustard powder
- 1 (8-ounce) package freshly shredded medium cheddar cheese see note 2
- Parmesan cheese for topping, see note 3
Instructions
- Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt and 14 ounces of spaghetti. Cook according to package instructions, minus 1 minute. In the last minute, add the frozen peas to the boiling water. Scoop out 1 cup of pasta water before draining. Drain the pasta and shake off excess water.
- In a large skillet over medium heat, melt the butter. Sprinkle the flour evenly over the butter, and whisk until smooth. Whisk constantly for 1 minute. Gradually add the milk, whisking briskly and constantly until the mixture is smooth and thickened. Whisk in the garlic powder, onion powder, ground mustard powder, and a pinch of salt and pepper.
- Remove skillet from heat. Add the shredded cheese in handfuls, stirring with a wooden spoon after each addition until mostly melted. (It's okay if it’s not completely smooth.)
- Add the drained pasta and peas to the skillet. Use tongs to toss everything together until the sauce evenly coats the pasta. Gradually stir in reserved pasta water, adding just enough to achieve a creamy consistency. Taste and adjust the salt as needed—cheese loves salt to bring out its flavor!
- Serve immediately, topped with freshly grated Parmesan cheese. Enjoy!
Video
Recipe Notes
Note 1: Most pasta boxes are 16 ounces, so remove 2 ounces (about 50 strands if you don’t have a scale). For precision, use a food scale: zero it out with a cup and add pasta until it hits 14 ounces.
Note 2: Freshly shred the cheese for the smoothest sauce. Pre-shredded cheese doesn’t melt as well.
Note 3: I like to use a microplane to grate Parmesan directly onto individual plates. If you skip the Parmesan, you might need to add a bit more salt.
Storage: This dish is best enjoyed fresh off the stovetop! For leftovers, store in an airtight container in the fridge for up to 2 days. Reheat with a splash of milk or water, stirring often. The sauce won’t be as creamy when reheated.
Nutrition
Serving: 1serving | Calories: 808kcal | Carbohydrates: 95.2g | Protein: 32.9g | Fat: 32.5g | Cholesterol: 87.9mg | Sodium: 480.7mg | Fiber: 6.7g | Sugar: 9.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
