Creamy Cheese Pasta
Silky smooth pasta in a rich, velvety cheese sauce with a bright touch of lemon - ready in just 30 minutes.
Equipment
Ingredients
Ingredients
Butter (room temperature)
50 g
Lemon (juiced)
0.25 piece
All-purpose flour
2 tbsp
Cream (warmed)
350 ml
Cheddar cheese (grated)
150 g
Parmesan cheese (grated)
50 g
Salt
1 tsp
Black pepper
0.5 tsp
Pasta (dry)
250 g
Instructions
Cook the pasta
Cook pasta in a large pot of salted water according to package instructions until al dente.
Make the roux
While pasta cooks, melt butter in a large pan over medium heat. Add lemon juice, then flour and stir constantly to create a light roux for about 2 minutes.
Create the cream sauce
Reduce heat. Slowly whisk in warmed cream. Add grated cheddar and parmesan, stirring until completely melted and smooth.
Season and adjust consistency
Season with salt and pepper. If sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
Combine pasta and sauce
Add drained pasta to the cheese sauce and toss until evenly coated. Serve immediately with extra parmesan if desired.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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