Cheesy Spaghetti: A Step Up from Corinne’s Cheesy Pasta

What have I done?

Katie Moore-Gillon
Staff Foodie
Serves 6
If this pasta were music, it would be the key change in Whitney Houston’s “I Will Always Love You.”Cheesy pasta is always good, but it’s a national treasure when it goes a step beyond good. When you start to day dream about it. When you would willingly swim in it. That’s where you want to be with your cheesy pasta. I will help you get there.

I’m using spaghetti because the sauce will slip and slide all the way along its strands, as it catches and packs in extra sauce through a twirl. You can’t twirl for shit with penne.

You should also use SHARP cheddar. It doesn’t have to be a Whole Foods $40 aged cheddar, but just make sure it’s sharp.


2 tbsp of butter

1 cup of milk

1 tbsp of all-purpose flour

2 cups of cheddar cheese

1/2 tsp of chicken stock

1/2 tsp of tomato paste

1 tsp of white wine

1/2 Packet of pasta

Salt and pepper to taste

First, get the water to a boil (use a big pot). Once it is boiling, stick in a heaping tablespoon of salt and then add the pasta. Let that boil for about 8-9 minutes.

While the pasta’s boiling, get a smaller saucepan and stick a tablespoon of butter in on medium heat. Once the butter has melted, put in the all-purpose flour. Mix those two together for about three minutes with a whisk.


Once the butter and flour are golden brown clumps, add in a cup of milk. Stir that for about 2-3 minutes. Start adding in the cheese one cup at a time after each one melts. Once all the cheese has melted, add in all the other ingredients (wine, tomato paste, chicken stock, and another tablespoon of butter). Keep stirring with a whisk and if the sauce starts to thicken, then it’s too hot. Add in a tiny splash of milk and turn down the heat. You don’t want the sauce to be too thick, otherwise it will be sticky with the spaghetti.

Once the pasta is done cooking, strain it into separate bowl. Pour the sauce in the bowl, and stir as you go so that you get the best sauce-to-pasta ratio.

Then, sit yourself in front of the TV and pat yourself on the back. You’ve just made something beautiful.

2 thoughts

  1. The chicken stock should be the concentrated bouillon paste (equal to one stock cube)

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