Cheddar Cheese Pasta

Ingredients

• 200 g Cheddar cheese (shredded)
• 1 L Whole milk (prefer 2% or whole for creaminess)
• 340 g Dry pasta (elbow macaroni or shells) (about 12 oz)
• 1 tsp Salt
• 0.25 tsp Black pepper (freshly ground if possible)
• 0.25 tsp Paprika

Instructions

1. Gather and measure ingredients

   Measure 200 g shredded cheddar, 1 L milk, 340 g dry pasta, 1 tsp salt, ¼ tsp black pepper, and ¼ tsp paprika. Grate cheese if not pre‑shredded.

   Time: PT2M

2. Bring milk to a boil

   Place the pot on medium‑high heat, pour in the milk, and stir occasionally until it reaches a rolling boil.

   Time: PT5M

   Temperature: 100°C

3. Cook pasta in milk

   Add the dry pasta to the boiling milk, stir, then reduce heat to medium‑low. Cook, stirring constantly, until the pasta is tender (10‑12 minutes).

   Time: PT12M

   Temperature: 90°C

4. Remove from heat

   When the pasta is cooked through, take the pot off the burner.

   Time: PT0M

5. Incorporate cheese

   Add the shredded cheddar cheese to the hot pasta‑milk mixture. Stir gently until the cheese melts completely and the sauce becomes smooth.

   Time: PT2M

6. Season

   Stir in the salt, black pepper, and paprika. Taste and adjust seasoning if needed.

   Time: PT1M

7. Serve

   Transfer the creamy cheese pasta to bowls and serve immediately while hot.

   Time: PT0M

Nutrition Facts

Calories

655

Protein

25 g

Carbohydrates

77 g

Fat

27 g

Fiber

3 g