Cheesy Ditalini Pasta
Cheesy Ditalini Pasta
Ingredients
For the Pasta
- 12 ounces ditalini pasta
- 1 teaspoon salt, for pasta water
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup chicken broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Cook the ditalini pasta: Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain well using a colander and set aside.
⏱️ 12 min
- 2
Prepare the roux: While the pasta cooks, melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Once melted, sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes until a smooth paste (roux) forms and cooks out the raw flour taste.
⏱️ 3 min
- 3
Whisk in liquids: Gradually whisk in the whole milk and chicken broth into the roux, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth and begins to thicken, about 5-7 minutes. Bring to a gentle simmer.
⏱️ 7 min
- 4
Add seasonings and cheese: Reduce the heat to low. Stir in the garlic powder, onion powder, Dijon mustard, salt, and black pepper. Add the shredded sharp cheddar cheese and Monterey Jack cheese, stirring constantly until all the cheese is completely melted and the sauce is smooth and creamy. Do not let the sauce boil once the cheese is added.
⏱️ 5 min
- 5
Combine pasta and sauce: Add the drained ditalini pasta to the cheese sauce. Stir gently to ensure all the pasta is evenly coated with the rich cheese sauce.
⏱️ 2 min
- 6
Serve: Taste and adjust seasonings if necessary. Serve immediately, garnished with fresh chopped parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Ditalini Pasta
Ingredients
For the Pasta
- 12 ounces ditalini pasta
- 1 teaspoon salt, for pasta water
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup chicken broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Cook the ditalini pasta: Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain well using a colander and set aside.
⏱️ 12 min - 2
Prepare the roux: While the pasta cooks, melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Once melted, sprinkle in the all-purpose flour and whisk continuously for 1-2 minutes until a smooth paste (roux) forms and cooks out the raw flour taste.
⏱️ 3 min - 3
Whisk in liquids: Gradually whisk in the whole milk and chicken broth into the roux, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth and begins to thicken, about 5-7 minutes. Bring to a gentle simmer.
⏱️ 7 min - 4
Add seasonings and cheese: Reduce the heat to low. Stir in the garlic powder, onion powder, Dijon mustard, salt, and black pepper. Add the shredded sharp cheddar cheese and Monterey Jack cheese, stirring constantly until all the cheese is completely melted and the sauce is smooth and creamy. Do not let the sauce boil once the cheese is added.
⏱️ 5 min - 5
Combine pasta and sauce: Add the drained ditalini pasta to the cheese sauce. Stir gently to ensure all the pasta is evenly coated with the rich cheese sauce.
⏱️ 2 min - 6
Serve: Taste and adjust seasonings if necessary. Serve immediately, garnished with fresh chopped parsley if desired.
⏱️ 1 min