The Smoked Cheddar Pasta You’ll Be Craving Tonight

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Ingredients (Serves 1-2)

  • Pasta, Cooked Per Instructions, Drained And Set Aside
  • 25g Butter
  • Plain Flour
  • Milk
  • 2tbsps Soured Cream
  • 1tbsp Mustard, Either Yellow Or Wholegrain
  • Salt, Pepper, Paprika, Garlic Granules
  • 250g Smoked Cheese, Grated
  • 50g Feta, Crumbled

Method

  1. Preheat the oven to 220c/200c fan/390f
  2. Melt butter, slowly mix in plain flour on a medium heat until you get a smooth roux
  3. Slowly add milk and keep mixing it until the sauce becomes smooth and lump free
  4. Add the soured cream, mustard and your seasonings
  5. Add in the feta and about 200g of the smoked cheese
  6. Mix through the cooked pasta
  7. Pour into an oven friendly dish and top with remaining grated cheese
  8. Bake for 30-45 minutes. The longer you can leave it the better this will be
  9. When removing from the oven let rest for about five minutes before serving

Storage And Eating Tips

I used a mixture of Applewood, a branded specific smoked cheese, and some generic smoked cheese from Lidl. You can absolutely use whatever you have and of course if you only have a small amount of smoked cheese left then use a blend of regular cheddar too. This meal is about using “leftover” or “excess” cheese that you might have, especially after something like a party, whilst providing comfort.

Adding things like mustard and soured cream are absolutely optional in this recipe. I’ve found that adding mustard in helps to bring out some of the tang of cheese without actually tasting of mustard, and if you use yellow mustard it adds extra colour, but this will still be delicious without it. I used soured cream to add a little added creaminess but mainly because I had some to use up whilst being a little short on milk!

Once you’ve served up what you need to let this finish cooling and then cover with foil or cling film and place directly into the freezer. This will give you the choice to then put it into a bowl for leftovers cold or to reheat it in the microwave or to throw it back into the oven to get it really bubbling and that top cheese even more coloured.

This can stay in the fridge for up to three days but the nearer to three days it gets then the better it will be reheated rather than cold.

@danniilowe

Loaded with a bundle of Applewood, generic smoked cheddar and a little leftover feta mixed with pasta shells there’s nothing healthy about this indulgent and delicious dish but it does make for the ultimate comfort food. – Cook pasta as per instructions, drain and set aside – Melt 25g butter, slowly mix in some plain flour until you get a smooth roux – Slowly add a little milk and keep mixing it – When it becomes smooth add a couple of tablespoons of soured cream, some mustard and your seasonings – Add in grated cheese before mixing the pasta through – Pour into an oven friendly dish and top with remaining grated cheese – Bake for 30-45 minutes at 200-220c – When removing from the oven let rest for about five minutes before serving #fypfood #food #recipesoftiktok #cookwithme #dinnerideas #macandcheese #cheese #pasta

♬ original sound – DanniiLowe – DanniiLowe