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Spaghetti with thick cheese sauce

Author
Cookinero 14 Nov 2022
20660
Spaghetti with thick cheese sauce

How to cook Spaghetti with thick cheese sauce

Step 1

Spaghetti with thick cheese sauce

Chop the onion.

Step 2

Spaghetti with thick cheese sauce

Boil the spaghetti according to package instructions. Drain the water. Put the onion, bay leaf in a saucepan with milk, bring to a boil. Remove from heat and let stand 20 minutes. Thoroughly mix the flour in the heated oil. Pour warm milk into the flour mixture and stir the sauce until smooth. Bring the sauce to a boil. Mix crushed peppercorns, grated nutmeg and add to the sauce. Pour the grated cheese into the sauce, heat without boiling, cook, stirring, 5 minutes.

Step 3

Spaghetti with thick cheese sauce

Spaghetti served with cheese sauce!

Spaghetti with thick cheese sauce - FAQ About Ingredients, Baking Time and Storage

Yes! Cheddar, Gruyere, or even a blend of cheeses would work well. Just be sure they melt nicely. Avoid pre-shredded cheese as it doesn't melt as smoothly.
Yes, you can omit the bay leaf. It adds a subtle flavor, but the sauce will still be delicious without it. You could substitute a pinch of dried thyme or oregano for a different flavor profile.
This recipe is already vegetarian! Just ensure the cheese you use is made with vegetarian rennet.
The cheese sauce will last for 3-4 days in the refrigerator in an airtight container. Reheat gently over low heat, stirring frequently, and add a splash of milk if it becomes too thick.
Freezing cheese sauce isn't recommended as the texture can become grainy upon thawing. It's best to make it fresh.
Consider adding steamed broccoli, roasted vegetables (like asparagus or bell peppers), or a sprinkle of toasted breadcrumbs for added texture and flavor.
Yes, absolutely! Substitute regular spaghetti with your favorite gluten-free variety. Be sure to follow the package directions for cooking times.
While you can use plant-based milk, be aware that it may alter the flavor and consistency of the cheese sauce. Nut milk should work well, but avoid flavored ones like vanilla etc.
Simply double or triple the ingredient quantities proportionally. Use a larger saucepan to accommodate the increased volume of sauce.

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