Cheesy Spaghetti is a quick and creamy weeknight meal the whole family will love!
author’s note
I Combined Their Two Favorite Dinners!
My kids are obsessed with spaghetti—they’d eat it every night if they could. And mac and cheese? Same.
So, I combined their two favorites into one super simple, cheesy spaghetti dish. I even tossed in some peas for a pop of color (and a little extra nutrition). They loved it, and I loved how quickly it came together. Honestly, it’s not much more time-consuming than making spaghetti with jarred sauce!
If your family loves cheesy pasta, this one is going to earn a permanent spot in your dinner rotation.
Ingredients
Here’s what you’ll need to make Cheesy Spaghetti:
| Ingredient | Tips & Easy Swaps |
|---|---|
| Spaghetti | Cook just until al dente so it stays perfectly tender after mixing with the sauce. Thin spaghetti also works. |
| Cheddar Cheese | Freshly grate it yourself for the smoothest, creamiest sauce. Sharp cheddar gives more flavor. |
| Frozen Peas | Add them during the last minute of cooking the pasta. Not a fan? Swap in broccoli, spinach, or finely diced steamed carrots. |
| Whole Milk | Whole milk creates the richest sauce, but 2% works too. Room-temp milk incorporates into the roux more smoothly. |
| Ground Mustard | It won’t make the pasta taste like mustard. It simply boosts the cheesy flavor and adds a little depth. |
How To Make Cheesy Spaghetti
- Cook Pasta: Boil spaghetti in salted water. Add peas in the last minute. Scoop out pasta water, then drain.
- Make Sauce: Melt butter, whisk in flour, then milk until thick.
- Season: Add garlic, onion, mustard powder, salt, and pepper.
- Add Cheese: Stir in cheddar until melted.
- Combine: Toss pasta and peas in the sauce, adding pasta water if needed.
- Serve: Top with Parmesan and enjoy!
chelsea’s recipe tip
What To Serve With Cheesy Spaghetti
- French Bread: Classic and perfect for soaking up the creamy sauce.
- Side Salad: A crisp Caesar or my fave everyday salad adds balance.
- Roasted Veggies: Try broccoli, carrots, or asparagus.
- Grilled Chicken: Add protein for a heartier meal.
- Fruit: Anything in season or try my favorite fruit salad.
Storage
This cheesy spaghetti is best eaten fresh while creamy and smooth. For leftovers:
- Refrigerate: Keep in an airtight container for up to 2 days.
- Reheat: Add a little milk or water and warm on the stovetop or in the microwave, stirring often.
The sauce won’t be as creamy when reheated.
More Easy Pasta Dishes:
Dinner
Zucchini Squash Pasta
Dinner
Chicken Penne Pasta
Pasta And Pizza
Butternut Squash Pasta
Dinner
Creamy Sausage Pasta
Cheesy Spaghetti
This Cheesy Spaghetti is quick, easy, and sure to please everyone at the table!
Video
Equipment
- Large skillet big enough to hold the sauce and pasta!
Ingredients
- 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
Instructions
- Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon salt and 14 ounces of spaghetti. Cook according to package instructions, minus 1 minute. In the last minute, add the frozen peas to the boiling water. Scoop out 1 cup of pasta water before draining. Drain the pasta and shake off excess water.
- In a large skillet over medium heat, melt the butter. Sprinkle the flour evenly over the butter, and whisk until smooth. Whisk constantly for 1 minute. Gradually add the milk, whisking briskly and constantly until the mixture is smooth and thickened. Whisk in the garlic powder, onion powder, ground mustard powder, and a pinch of salt and pepper.
- Remove skillet from heat. Add the shredded cheese in handfuls, stirring with a wooden spoon after each addition until mostly melted. (It's okay if it’s not completely smooth.)
- Add the drained pasta and peas to the skillet. Use tongs to toss everything together until the sauce evenly coats the pasta. Gradually stir in reserved pasta water, adding just enough to achieve a creamy consistency. Taste and adjust the salt as needed—cheese loves salt to bring out its flavor!
- Serve immediately, topped with freshly grated Parmesan cheese. Enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Most pasta boxes are 16 ounces, so remove 2 ounces (about 50 strands if you don’t have a scale). For precision, use a food scale: zero it out with a cup and add pasta until it hits 14 ounces.
Note 2: Freshly shred the cheese for the smoothest sauce. Pre-shredded cheese doesn’t melt as well.
Note 3: I like to use a microplane to grate Parmesan directly onto individual plates. If you skip the Parmesan, you might need to add a bit more salt.
Storage: This dish is best enjoyed fresh off the stovetop! For leftovers, store in an airtight container in the fridge for up to 2 days. Reheat with a splash of milk or water, stirring often. The sauce won’t be as creamy when reheated.
Nutrition
Serving: 1serving | Calories: 808kcal | Carbohydrates: 95.2g | Protein: 32.9g | Fat: 32.5g | Cholesterol: 87.9mg | Sodium: 480.7mg | Fiber: 6.7g | Sugar: 9.7g
Nutrition information is automatically calculated, so should only be used as an approximation.
I used the whole box of spaghetti and increased the amounts of everything. I also added chicken. The sauce tasted good at first but when I added it to the spaghetti, the flavor was lost. The next day I made more sauce and used chicken broth. It was wonderful. I served it with your creamy cucumber. Supper was a hit. Thank you for the recipe.
I am so thrilled to hear this was a hit! Thanks so much Holly!
As Chelsea’s employee who has made this recipe many times, I can confirm it is a game changer!! It is a staple in our house on busy nights!