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Smoked cheese pasta in creamy sauce
Indulgent pasta dish enveloped in a smooth, savoury smoked cheese sauce.

Creamy smoked cheese pasta

Author: Flavelo
Recipes Main Courses
The grown-up version of mac and cheese. The secret lies in emulsion: cheese fat and cream water tend to separate, but starch in the pasta water helps hold them together in a creamy, velvety sauce that coats the pasta rather than running off it.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot (for pasta)
  • Frying pan (for sauce)
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Boil water. Salt it, and cook pasta 'al dente'.

Tip: Don't pour away all water when draining! Keep a mug of starchy cooking water.
2 ✓

Meanwhile, melt butter in a pan, and sauté crushed garlic (don't brown!).

Tip: Garlic aroma should just be released.
3 ✓

Pour in cream, heat to boiling point, then lower heat.

Tip: No need to reduce, cheese and pasta will absorb liquid.
4 ✓

Stir in grated cheese, let melt, pepper it. If too thick, add pasta cooking water.

Tip: Starch in cooking water helps emulsify sauce, keeping it creamy without oil separating.
5 ✓

Toss drained pasta into sauce, cook together for 30 seconds.

Tip: Pasta absorbs flavours this way.

Recipe FAQ

Why became the sauce lumpy?
You melted the cheese on too high heat, or cheese didn't melt evenly. Always add grated cheese to hot, not boiling cream.
Why is the pasta dry?
Pasta absorbs moisture even while eating. Always save some cooking water to loosen sauce before serving.

Ingredients

  • 400 g Dried pasta (penne or fusilli)
  • 150 g Smoked cheese (e.g. Smoked Cheddar), grated
  • 250 ml Single cream
  • 2 cloves Garlic
  • 1 tbsp Butter
  • 0.5 tsp Salt
  • 0.5 tsp Ground black pepper