Print

Easy Cheesy

Easy Cheesy
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Easy Cheesy pasta dish is a warm hug in a bowl, a creamy, gooey, halal-friendly comfort food champion that brings smiles to faces. It's incredibly quick to prepare (under 30 minutes), uses simple ingredients, is wonderfully adaptable, and reheats beautifully for busy weeknights.

Ingredients

Scale

1 lb Elbow macaroni or your favorite pasta
4 tbsp Unsalted butter
4 tbsp All-purpose flour
4 cups Milk
1 tsp Ground mustard
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Black pepper
1 tsp Salt
8 oz Sharp cheddar cheese
4 oz Monterey Jack cheese
1 cup Cooked halal ground beef or shredded halal chicken (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside
  2. Make the Roux: In a large saucepan or Dutch oven, melt the halal butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms
  3. Add Milk and Seasonings: Gradually whisk in the milk, a little at a time, to avoid lumps. Continue whisking until the sauce is smooth and starting to thicken. Stir in the ground mustard, garlic powder, onion powder, salt, and pepper. Bring to a gentle simmer, whisking occasionally, until the sauce thickens enough to coat the back of a spoo
  4. Melt the Cheese: Remove the saucepan from the heat. Add the shredded cheddar and Monterey Jack cheeses to the sauce. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed
  5. Combine: Add the drained pasta to the cheese sauce. If using, stir in the cooked halal certified ground beef or shredded halal chicken. Toss gently until the pasta is fully coated in the luscious, Easy Cheesy sauce
  6. Serve: Serve immediately and enjoy your delicious Easy Cheesy creation!

Notes

Shred your own cheese for a smoother sauce, as pre-shredded cheeses often contain anti-caking agents.

Cook pasta to al dente to prevent mushiness, as it will continue to cook slightly in the hot cheese sauce.

Add milk gradually to the roux while whisking constantly to prevent lumps and ensure a silky smooth sauce.

Remove the sauce from heat before adding cheese to prevent separation and ensure a smooth consistency.

Don't skip the ground mustard; it enhances the cheese flavor without making the dish taste like mustard.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat individual portions in the microwave or a larger batch gently in a saucepan over low heat, adding a splash of milk or halal chicken broth to thin the sauce if needed.

For a gluten-free option, use gluten-free pasta and a gluten-free flour blend for the roux.

Nutrition

Find it online: https://fabiloustaste.com/easy-cheesy/