Ingredients
- 12 ounces short pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 12 ounces sharp white cheddar cheese, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 3/4 teaspoon fine table salt
- 1/2 teaspoon ground black pepper
- 2 green onions, thinly sliced
Method
Recipe by Heather Schiefelbein.
- Heat the oven to 400°F and set out a 2½- to 3-quart baking dish. Bring a pot of water to a boil. Cook the short pasta 2 minutes less than its package time, then drain. It should still have a firm center.
- Meanwhile, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer gently, stirring, for 3–5 minutes until it coats a spoon.
- Remove from the heat. Stir in 8 ounces of the cheese, the mustard, garlic powder, salt and pepper. Taste the sauce before it touches any raw ingredients; add a small extra pinch of salt only if your cheese needs it.
- Fold the pasta into the sauce, spread in the baking dish and scatter the remaining 4 ounces cheese over the top. Bake uncovered for 15–20 minutes until bubbling at the edges with a lightly golden top. Scatter with the green onions and rest 5 minutes.
- Divide into 6 equal main-dish portions. Pair each with slaw or vegetables; avoid adding another full starch.
Serving, useful notes and storage
Small shells, elbows or short tubes all work. The photograph shows a small skillet serving; the recipe makes a family baking dish.
For two people, serve two portions now and reserve four for two more easy meals. Add a different fresh side each time. This recipe uses 6 main portions consistently in the planner; for a small side, divide each into two smaller servings.
Reheat a portion covered with 1 tablespoon milk at 350°F or in the microwave, stirring where possible, until 165°F. Extra milk for reheating is a pantry extra.
Refrigerate promptly in shallow containers within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days of the original cooking day. Reheat only the portions needed to 165°F; reheating does not restart the storage clock.
Estimated cost per portion
Estimated ingredient cost: $7.00–$10.00 per batch, or $1.17–$1.67 per stated portion. Planning allowance: pasta $0.90–$1.40; 12 oz cheese $3.30–$4.50; milk $0.75–$1.20; butter, flour, herbs and seasoning $1.50–$2.90. These are ingredient-use assumptions, not a local checkout quote. Ingredient amounts used, including pantry seasoning; excludes companion dishes, tax and energy. Package purchases can cost more.
Photo: Valeria Boltneva / Pexels — Pexels License. Original photograph · Pexels License. Licensed photograph used as serving inspiration for an original Cyrus Ramsey recipe, not a photograph of a kitchen test. Cropped and resized from the original.
Make it a meal
- Creamy Red Cabbage Slaw for Family Dinners — A crisp cabbage side offsets the creamy pasta.
- Butter-Roasted Carrots with Thyme and Lemon — Roasted carrots provide a vegetable side without another starch.
- Green Bean Almondine: A Classic Side Dish with a Modern Twist — Green beans with almonds add crunch.