Creamy Smoked Cheese Pasta

A sophisticated take on mac and cheese. The secret is emulsion: cheese fat and cream water want to separate, but starch from the pasta water binds them into a glossy, velvety sauce that coats every noodle instead of sliding off.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot
  • Skillet
  • Grater

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1

Boil pasta in salted water until 'al dente'. Reserve 1 cup of starchy pasta water before draining.

Tip: Pasta water is liquid gold for sauces.
2

In a skillet, melt butter and sauté garlic briefly without browning.

Tip: Just release the aroma.
3

Add cream, bring to a simmer, then reduce heat.

Tip: Don't boil vigorously once cheese is added.
4

Stir in cheese until melted. Add pepper. If thick, splash in pasta water.

Tip: Starch in the water stabilizes the emulsion.
5

Toss pasta in sauce for 30 seconds to coat.

Tip: Let the pasta absorb the flavor.

Recipe FAQ

Why is the sauce lumpy?
Heat was too high. Add cheese to hot (not boiling) liquid slowly.
Why is it dry?
Pasta drinks sauce. Always save pasta water to loosen it up before serving.

Ingredients

  • 1 lb Pasta (Penne or Fusilli)
  • 1.5 cups Smoked Gouda or Gruyère, shredded
  • 1 cup Heavy Cream
  • 2 cloves Garlic, minced
  • 1 tbsp Butter
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper