Easy Baked Pasta With White Sauce
This creamy baked pasta has no roux and can be easily customized with so many mix-in or add-in options with your pasta of choice and then mixed into the creamy cheesy sauce.
Servings: 6
Equipment
- 9x13 Baking Dish
- Heavy Bottom Pot or Large Saucepan
- Strainer or Sieve
- Spoon or Rubber Spatula
- Whisk
- Hand Grater or Food Processor
- Bowls
Ingredients
- 2 Cups Half and Half
- 1 ½ Cups Finely Shredded Parmesan
- 8oz Shredded White Cheddar
- 8oz Shredded Mozzarella
- ½ lb Pasta (½ Box)
- Water, Spices, and Herbs Onion Powder, Garlic Powder, Nutmeg, and White Pepper
Instructions
Cook Pasta
- Cook pasta using the package directions to al dente or minus a couple of minutes from the cooking time. Strain and place in a bowl. Toss with a little oil to prevent sticking and set aside.
- Preheat oven to 400 degrees Fahrenheit.
Make Creamy White Sauce
- In a large pot or saucepan on low to medium heat add half and half. Mix until warm to hot, not boiling. Slowly mix in shredded white cheddar, parmesan, and spices. Mix until nice and smooth.
- Add cooked pasta to the white sauce. Mix well.
Assembly and Baking
- To a 9x13 baking dish add ½ of the creamy pasta mixture. Top with any cooked meats or vegetables and ½ of the shredded mozzarella cheese.
- Layer on the other half of the creamy pasta mixture evenly and top with the remaining shredded mozzarella.
- Bake uncovered for 15 until golden brown. Enjoy.