Cheesy Spaghetti
There’s something unmistakably comforting about a big bowl of warm, creamy pasta. This Cheesy Spaghetti recipe turns everyday ingredients into a cozy, crowd-pleasing dinner that comes together quickly and works well for weeknights, potlucks, and picky eaters. It’s built on simple pantry staples, finished with a sprinkle of Parmesan, and studded with sweet peas for color and texture. Read on for the full story, helpful tips, and clear step-by-step directions so you can make this cheesy, satisfying plate with confidence.
Why you’ll love this version
This Cheesy Spaghetti is both nostalgic and practical. The sauce is a straightforward, béchamel-style base—made with butter, flour, and whole milk—enriched with sharp, freshly shredded Cheddar for true melty flavor. A touch of garlic powder, onion powder, and ground mustard gives the sauce depth without overpowering the dish. Frozen peas add a pop of sweetness and a vibrant green color, making the dish feel bright and balanced. Best of all, the method is forgiving: you don’t need special equipment or advanced techniques to get great results.
Ingredients
Use the ingredient list below exactly as shown when you cook. Quantities are written to make a family-sized batch.
- ▢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
- ▢1 (8-ounce) package freshly shredded medium Cheddar cheese (see note 2)
- ▢Parmesan cheese for topping (see note 3)
Notes on ingredients
Note 1: The recipe lists 14 ounces of spaghetti. That’s just over the typical one-pound package size in U.S. grocery terms, so use a 14-ounce package if available or measure out 14 ounces from a larger package.
Note 2: Freshly shredding a block of medium Cheddar provides better melt and flavor than pre-shredded cheese, which often contains anti-caking agents.
Note 3: Use a finely grated hard cheese like Parmesan for topping. It adds a sharp, salty finish that complements the creaminess of the sauce. Sprinkle sparingly to taste.
Equipment
- Large pot for boiling pasta
- Measuring cups and spoons
- Large skillet or saucepan for the sauce
- Tongs or pasta fork
- Colander
- Heatproof bowl (optional, for tossing)
Flavor tips and variations
- Swap the peas for steamed broccoli florets or sautéed mushrooms if you prefer. Keep the same volume so sauce-to-vegetable ratio remains balanced.
- For a sharper cheese profile, add a few tablespoons of grated aged cheddar or a handful of grated Asiago to the shredded Cheddar.
- If you like a bit of heat, stir in red pepper flakes to taste when you add the spices to the sauce.
- For a lighter finish, replace half the whole milk with low-fat milk, but note the sauce will be slightly less rich.
Rewritten step-by-step directions
The directions below are written as clear, sequential steps that follow the ingredient list. Follow them in order for best results.
- Bring a large pot of salted water to a rolling boil. Add the 14 ounces spaghetti and cook according to package instructions until just shy of al dente—tender but still with a slight bite. Reserve 1 cup of the pasta cooking water by scooping it out into a measuring cup before you drain the pasta.
- Drain the spaghetti in a colander, then return the drained pasta to the hot pot or a large heatproof bowl to keep warm while you make the sauce.
- While the pasta cooks (or immediately after draining), bring a small pot of water to a simmer and add the frozen peas. Cook the peas just until heated through, about 1 to 2 minutes, then drain and set aside. Alternatively, you can add the peas directly to the boiling pasta during the last minute of cooking, then drain together with the spaghetti.
- In a large skillet or saucepan set over medium heat, melt 4 tablespoons unsalted butter until foamy but not browned.
- Sprinkle 1/4 cup flour into the melted butter while whisking constantly to form a smooth roux. Cook the roux for about 1 minute to remove the raw flour taste, but do not let it brown.
- Slowly pour in 1 cup whole milk while continuing to whisk so the sauce remains lump-free. Bring the mixture to a gentle simmer; it will thicken as it heats. If the sauce becomes too thick, whisk in a splash of the reserved pasta water to reach a creamier consistency.
- Stir 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon ground mustard into the sauce. Taste and add salt and pepper as needed. These seasonings deepen the flavor without overpowering the cheese.
- Lower the heat to low and add the 1 (8-ounce) package freshly shredded medium Cheddar cheese to the sauce in batches, stirring constantly until each addition melts completely before adding more. Keep the sauce over low heat so it becomes silky but does not separate.
- Add the cooked peas to the cheese sauce and gently stir to combine. If the sauce seems thick, add part or all of the reserved 1 cup pasta water in small additions until the sauce reaches a glossy, clingy consistency that will coat spaghetti evenly.
- Pour the cheese sauce and peas over the drained spaghetti and toss using tongs or a large fork until every strand is coated. Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately in warmed bowls and finish each portion with a generous sprinkle of Parmesan cheese on top. Optionally, crack a bit of black pepper over the final dish.
Serving suggestions
Serve this Cheesy Spaghetti with a simple green salad or roasted vegetables for a balanced meal. Garlic bread or crusty rolls are welcome companions if you want something to mop up extra sauce. Leftovers reheat well: gently warm in a skillet with a splash of milk or in a microwave, stirring occasionally to keep the sauce smooth.
Make-ahead and storage
- To make ahead: Keep the pasta and sauce separate. Reheat the sauce slowly with a splash of milk or reserved pasta water, then toss with freshly cooked or reheated spaghetti just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing is not recommended for best texture, as dairy-based sauces can separate when frozen and thawed.
Troubleshooting
- If your sauce is grainy or separated: remove from heat and whisk in a small amount of warm milk or reserved pasta water until it smooths out. Gentle heat and constant stirring prevent separation.
- If the sauce is too thick: whisk in reserved pasta water a little at a time until it loosens to a saucy, but not runny, consistency.
- If the sauce is too thin: simmer gently to reduce and thicken, stirring frequently so the cheese does not stick to the pan.
Final thoughts
This Cheesy Spaghetti checks all the boxes: quick, comforting, and versatile. It’s a great base recipe—simple swaps and additions can turn it into a more complex weeknight meal or a richly decadent centerpiece. With a béchamel-style cheese sauce, sweet green peas, and a finishing hit of Parmesan, this dish delivers bright, familiar flavors in every forkful. Give it a try on a busy weeknight or when you need a little extra comfort at the table.
Enjoy your Cheesy Spaghetti—and don’t forget to taste and adjust as you cook; a little salt, pepper, and that final grating of Parmesan make all the difference.
Cheesy Spaghetti
Ingredients
Equipment
Method
- Bring 12 cups of water to a rolling boil in a large pot; add 1 tablespoon salt and the 14 ounces of spaghetti.
- Cook the spaghetti according to package instructions minus 1 minute. In the final minute of cooking, add the frozen peas to the boiling water.
- Before draining, scoop out 1 cup of pasta cooking water and set aside, then drain the pasta and peas in a colander and shake off excess water.
- While the pasta cooks, melt 4 tablespoons butter in a large skillet over medium heat.
- Sprinkle 1/4 cup flour over the melted butter and whisk until smooth, cooking and whisking for about 1 minute to form a roux.
- Gradually pour in 1 cup whole milk while whisking constantly until the sauce is smooth and has thickened slightly.
- Whisk in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground mustard, and a pinch of salt and pepper.
- Remove the skillet from the heat and add the shredded cheddar in handfuls, stirring after each addition until mostly melted and combined into the sauce.
- Add the drained pasta and peas to the skillet and toss with tongs until the sauce coats the pasta evenly.
- Stir in reserved pasta water a little at a time until you reach a creamy consistency, then taste and adjust salt and pepper as needed.
- Serve immediately topped with freshly grated Parmesan cheese.
Notes
- Use a food scale or remove 2 ounces from a 16-ounce box to get 14 ounces of pasta.
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Reserve pasta water to thin the sauce as needed for creaminess.
- Adjust salt after adding cheese since cheese adds saltiness.
- Grate Parmesan with a microplane directly onto plates if desired.
