Ingredients
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1 pound pasta of choice (ziti, elbow, rigatoni, or penne work great)
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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3 cups whole milk
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3 cups cheddar cheese, grated
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1 cup spring vegetables of choice (fresh or frozen peas, cauliflower florets, sautéed leeks, or chopped asparagus)
Instructions
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Bring a large pot of water to a boil. Add 2 tablespoons of salt and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
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In a separate large pot, melt the butter over medium heat. Sprinkle in the flour and whisk vigorously for about 3 minutes until the butter and flour form a smooth paste.
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Slowly add the milk while whisking. Bring the mixture to a boil, then reduce to a simmer and cook for 3–4 minutes, whisking until the sauce thickens.
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Add the grated cheese and whisk until fully melted and smooth.
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Stir in the cooked pasta and the spring vegetables, mixing until everything is well coated. The vegetables will warm in the hot sauce.
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If the sauce becomes too thick, add a little reserved pasta water until the desired consistency is reached.
Notes
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Grate your own cheese for the smoothest sauce—pre-shredded cheese often contains anti-caking agents that prevent melting well.
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Use pasta water to adjust the sauce texture; the starch helps keep it silky.
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Protein boost: stir in shredded rotisserie chicken or cooked bacon bits.
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Make it ahead: prepare the cheese sauce earlier in the day and gently reheat before adding freshly cooked pasta.
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