Cheesy Pasta Made From Scratch

Name: Cheesy Pasta Made From Scratch
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup 100 g penne or macaroni pasta; 3½ cups 830 ml water (for boiling pasta); ½ teaspoon oil (for boiling water); Salt to taste; 2 tablespoons 28 g butter, divided; 2 cloves garlic (finely chopped); ¼ cup 40 g onion, chopped; ¼ cup 35 g capsicum, chopped; ¼ cup 35 g yellow bell pepper, chopped; ¼ cup 30 g carrot, chopped; ¼ cup 40 g corn kernels; 1½ tablespoons 12 g plain flour; 1½ cups 355 ml full cream milk; ⅓ cup 35 g mozzarella cheese, grated; ¼ teaspoon 0.5 g black pepper; ½ teaspoon 0.5 g dried oregano; ½ teaspoon 0.5 g chilli flakes

Creamy, cheesy pasta made from scratch at home is one of those meals that just hits right. This cheesy white pasta recipe uses a simple homemade white sauce, loaded veggies, and melted mozzarella for a dish that feels restaurant-style but takes only 30 minutes.

About Cheesy White Pasta

White pasta, also called béchamel pasta or white sauce pasta, is a dish that has found its way into home kitchens all over the world.

The base is a classic béchamel sauce, made by cooking butter and flour together, then slowly adding milk until the sauce turns smooth and creamy.

Once mozzarella melts into it, the sauce turns rich and silky.

This version packs in a good mix of veggies, like bell peppers, carrot, corn, and onion, which add color and a little bite. The pasta soaks up the sauce as it cooks, so every bite is coated and full of flavor.

It is a simple dish, but it tastes like something special.

Why You’ll Love This Recipe

Quick and easy. You can have this on the table in about 30 minutes, start to finish.
Made with everyday ingredients. Butter, flour, milk, and cheese. Nothing fancy needed.
Full of veggies. Colorful bell peppers, carrot, and corn add texture and make the dish feel more complete.
Creamy and cheesy. The mozzarella melts right into the sauce and makes it thick and smooth.
Easy to change up. Swap the veggies, use a different pasta shape, or add cooked chicken. It works every time.

Ingredient Notes

Pasta (penne or macaroni) – Both shapes work well here. Penne holds the sauce nicely inside. Macaroni is great if that is what you have on hand. I use penne for this recipe.
Full cream milk – Use whole milk for the creamiest sauce. Low-fat milk can make the sauce thinner and less rich.
Mozzarella cheese, grated – Grate it fresh if you can. Pre-shredded cheese has a coating that can slow down melting.
Plain flour – This thickens the sauce. Cook it in the butter for a few seconds before adding milk so the raw flour taste cooks off.
Butter – Divided and used in two parts. One for cooking the veggies, one for the roux.
Bell pepper – You can use any color bell pepper you like. Red or orange work just as well.
Chilli flakes – Add more or less based on how much heat you want.

How to Make Cheesy White Pasta

1. Bring 3½ cups (830 ml) of water to a boil. Add salt and ½ teaspoon of oil. Add pasta and cook for 8 to 10 minutes until just tender. Drain and set aside.

2. Heat 1 tablespoon (14 g) of butter in a pan over medium heat. Add chopped garlic and cook for 1 minute. Add onion and cook for 1 minute. Add capsicum, yellow bell pepper, carrot, and corn. Cook on low heat for 3 to 4 minutes, keeping a little crunch. Remove veggies and set aside.

3. In the same pan, add the remaining 1 tablespoon (14 g) of butter. Add flour and cook on low heat for 30 seconds, stirring. Add milk slowly, a little at a time, stirring the whole time to keep the sauce smooth.

4. Cook on low heat for 4 to 5 minutes, stirring often, until the sauce thickens and coats the back of a spoon. Add grated mozzarella and stir until fully melted.

5. Add drained pasta and mix to coat. Add the cooked veggies, black pepper, oregano, chilli flakes, and salt. Mix well.

6. Cook on low heat for 1 to 2 minutes. Serve hot.

Expert Tips

Add the milk slowly and keep stirring the whole time. This is the most important step for a smooth sauce. If you stop stirring or pour too fast, lumps can form.
Do not walk away from the sauce once the milk goes in. It needs your attention for just a few minutes on low heat.
Keep the veggies slightly crunchy. Remove them from the pan after 3 to 4 minutes so they do not get soft and mushy in the final dish.
If your sauce gets too thick, add a splash of warm milk and stir it in. Add cold milk slowly and it will come back together smoothly.
Serve this right away. White sauce pasta is best fresh and hot. As it sits, the sauce thickens and the pasta soaks it up.

Serving Suggestions

This pasta is filling on its own and works well as a main dish. A sprinkle of extra chilli flakes or a little grated cheese on top before serving looks good and adds a bit more flavor. You can serve it with a

Storage and Reheating

Store any leftover pasta in a sealed container in the fridge for up to 2 days. The sauce will thicken a lot as it cools.

To reheat, put the pasta in a small pan over low heat and add 2 to 3 tablespoons of milk. Stir gently as it warms up. The milk loosens the sauce and brings it back to a creamy texture.

Heat just until hot, then serve right away. Do not reheat on high heat or the sauce can separate.

Frequently Asked Questions

Can I use a different type of pasta?

Yes. Penne and macaroni both work well because they hold the sauce. You can also use fusilli or rigatoni. Just cook the pasta until just tender before mixing it with the sauce.

My sauce has lumps. What do I do?

This usually happens if the milk was added too fast or the heat was too high. If you notice lumps forming, take the pan off the heat and whisk quickly. You can also pass the sauce through a fine strainer if needed, then put it back on low heat and continue.

Can I add protein to this?

Yes. Cooked and shredded chicken works great. Stir it in with the veggies at the end and warm it through for a minute before serving.

Can I use a different cheese?

Mozzarella melts very smoothly, which is why it works so well here. You can mix in a little cheddar or processed cheese for a stronger flavor, but mozzarella should stay the base.

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