This baked pasta and cheese redux recipe is a comforting and delicious dish that combines creamy cheese sauce with perfectly cooked pasta. It's an easy-to-make meal that is perfect for weeknight dinners or special occasions. The golden, bubbly top adds a delightful texture that will have everyone coming back for seconds.
Most of the ingredients in this recipe are common pantry staples, but you might need to pick up some shredded cheddar cheese and milk if you don't have them on hand. Make sure to get a good quality cheddar cheese for the best flavor. The rest of the ingredients, such as butter, flour, salt, and black pepper, are likely already in your kitchen.

Ingredients For Baked Pasta And Cheese Redux Recipe
Pasta: The base of the dish, providing the main texture and body.
Shredded cheddar cheese: Adds a rich, creamy flavor to the sauce.
Milk: Helps create the creamy cheese sauce.
Butter: Used to make the roux, which thickens the sauce.
Flour: Combined with butter to make the roux.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a bit of spice and depth to the flavor.
Technique Tip for This Recipe
When making the cheese sauce, ensure you melt the butter completely before adding the flour. This creates a smooth roux which is essential for a lump-free sauce. Gradually add the milk while continuously stirring to prevent any clumping. For an extra creamy texture, consider using whole milk or even a mix of milk and heavy cream.
Suggested Side Dishes
Alternative Ingredients
uncooked pasta - Substitute with whole wheat pasta: Whole wheat pasta provides more fiber and nutrients.
uncooked pasta - Substitute with gluten-free pasta: Suitable for those with gluten intolerance or celiac disease.
shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a milder flavor and melts well.
shredded cheddar cheese - Substitute with gruyere cheese: Gruyere adds a nutty and rich flavor.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative.
milk - Substitute with evaporated milk: Evaporated milk provides a creamier texture.
butter - Substitute with margarine: Margarine is a plant-based alternative to butter.
butter - Substitute with olive oil: Olive oil is a healthier fat option.
flour - Substitute with cornstarch: Cornstarch can thicken sauces similarly to flour.
flour - Substitute with gluten-free flour: Suitable for those with gluten intolerance or celiac disease.
salt - Substitute with sea salt: Sea salt has a different mineral content and flavor.
salt - Substitute with soy sauce: Soy sauce adds umami and a salty flavor.
black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visible in light-colored dishes.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness.
Other Alternative Recipes
How to Store / Freeze This Dish
- Allow the baked pasta and cheese to cool completely before storing. This prevents condensation, which can make the dish soggy.
- Transfer the cooled pasta into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
- For short-term storage, place the container in the refrigerator. The baked pasta will stay fresh for up to 3-4 days.
- For longer storage, wrap the container tightly with aluminum foil or plastic wrap before placing it in the freezer. This helps to prevent freezer burn and maintain the dish's flavor.
- Label the container with the date to keep track of its freshness. The baked pasta and cheese can be frozen for up to 2-3 months.
- When ready to reheat, if refrigerated, transfer the pasta to an oven-safe dish and cover with foil. Bake at 350°F (175°C) for about 20 minutes, or until heated through.
- If frozen, thaw the pasta in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by baking at 350°F (175°C) for 45-50 minutes, covered with foil.
- For a crispy topping, uncover the dish during the last 10 minutes of reheating.
- To add a fresh twist, consider sprinkling some breadcrumbs or extra cheese on top before reheating.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the baked pasta and cheese to an oven-safe dish if it's not already in one.
- Cover the dish with aluminum foil to prevent the top from drying out.
- Bake for 20-25 minutes, or until heated through. If you like a crispy top, remove the foil for the last 5 minutes.
Stovetop Method:
- Place the leftover pasta in a non-stick skillet.
- Add a splash of milk or cream to help rehydrate the sauce.
- Heat over medium-low, stirring occasionally, until the pasta is heated through and the sauce is creamy.
Microwave Method:
- Place a portion of the baked pasta in a microwave-safe dish.
- Add a small amount of milk or water to keep it from drying out.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
- Microwave on medium power for 1-2 minutes, stir, and then continue heating in 30-second intervals until hot.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the leftover pasta in an air fryer-safe dish.
- Heat for 5-7 minutes, checking halfway through to ensure even heating. This method will give you a crispy top similar to the original bake.
Sous Vide Method:
- Place the baked pasta in a vacuum-sealed bag or a ziplock bag using the water displacement method.
- Set your sous vide machine to 165°F (74°C).
- Submerge the bag in the water bath and heat for about 30 minutes. This method ensures even heating without drying out the pasta.
Best Tools for This Recipe
Oven: Used to bake the pasta and cheese dish to achieve a golden and bubbly top.
Saucepan: Essential for melting butter, cooking the flour, and preparing the cheese sauce.
Whisk: Helps in stirring the flour into the melted butter and ensuring a smooth cheese sauce.
Measuring cups: Necessary for accurately measuring the milk and shredded cheddar cheese.
Measuring spoons: Used to measure the salt and black pepper precisely.
Baking dish: The vessel in which the pasta and cheese mixture is baked.
Colander: Utilized for draining the cooked pasta after boiling.
Wooden spoon: Handy for stirring the pasta and cheese sauce together.
Pot: Needed for boiling the pasta according to package instructions.
Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.
How to Save Time on This Recipe
Pre-cook pasta: Cook the pasta a day ahead and store it in the fridge to save time on the day of baking.
Use pre-shredded cheese: Opt for pre-shredded cheese to eliminate the need for grating, speeding up your prep time.
Microwave the sauce: Use the microwave to make the cheese sauce quickly. Melt the butter, whisk in the flour, then gradually add milk and cheese.
One-pot method: Cook the pasta and cheese sauce in the same pot to reduce cleanup time.
Assemble in advance: Assemble the pasta and cheese in the baking dish the night before and refrigerate. Bake when ready.

Baked Pasta And Cheese Redux Recipe
Ingredients
Main Ingredients
- 8 oz Pasta uncooked
- 2 cups Cheddar Cheese shredded
- 2 cups Milk
- 2 tablespoon Butter
- 2 tablespoon Flour
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually add the milk, stirring constantly until the mixture thickens.
- Add the shredded cheese, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Combine the cooked pasta and cheese sauce. Pour into a baking dish.
- Bake for 20-25 minutes, until the top is golden and bubbly.
Nutritional Value
Keywords
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