Ingredients
FOR THE PASTA
• 1 pound ditalini pasta
• 1 tablespoon salt, for the pasta water
• 1 cup reserved pasta cooking water
FOR THE CREAMY CHEESE SAUCE
• 3 tablespoons unsalted butter
• 3 garlic cloves, finely minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• 2 cups freshly shredded sharp cheddar cheese
• ½ cup freshly grated Parmesan cheese
FOR SERVING
• 2 tablespoons chopped fresh parsley
• Additional grated Parmesan cheese, optional
• Crushed red pepper flakes, optional
Instructions
1. Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
2. Add the ditalini pasta and stir immediately to prevent the small pieces from sticking together.
3. Cook the pasta until al dente, following the shortest cooking time listed on the package.
4. Before draining, carefully reserve 1 cup of the pasta cooking water.
5. Drain the ditalini well. Do not rinse it.
6. Melt the butter in a large, deep skillet or clean pasta pot over medium heat.
7. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
8. Sprinkle the flour over the garlic butter.
9. Whisk continuously for 1 minute to remove the raw flour taste.
10. Slowly pour in the whole milk while whisking constantly to prevent lumps.
11. Add the heavy cream and continue whisking until the sauce is smooth.
12. Stir in the salt, black pepper, onion powder, and Italian seasoning.
13. Reduce the heat to medium-low. Cook for 3 to 5 minutes, stirring frequently, until the sauce lightly coats the back of a spoon.
14. Reduce the heat to low.
15. Add the shredded cheddar cheese one handful at a time, stirring until each addition has melted before adding more.
16. Stir in the Parmesan cheese until the sauce is smooth and creamy.
17. Add the drained ditalini pasta to the sauce.
18. Stir gently until every piece of pasta is evenly coated.
19. If the sauce is too thick, add the reserved pasta water 2 tablespoons at a time until the desired consistency is reached.
20. Cook the pasta in the sauce for 1 to 2 minutes, stirring frequently, until heated through.
21. Taste and adjust the salt and black pepper as needed.
22. Garnish with chopped parsley, additional Parmesan, or crushed red pepper flakes, if desired.
23. Serve immediately while the sauce is warm and creamy.
Notes
• Cook the ditalini only until al dente. Overcooked pasta can become too soft after it is mixed with the hot sauce.
• Do not rinse the drained pasta. The starch left on the surface helps the cheese sauce cling to it.
• Freshly shredded cheddar melts more smoothly than packaged pre-shredded cheese.
• Keep the heat low after adding the cheese. High heat can cause the sauce to become oily or grainy.
• Add the cheese gradually, stirring until each handful has melted before adding the next.
• The sauce will thicken as it cools. Keep the reserved pasta water nearby and add a small splash when needed.
• Mild cheddar, Monterey Jack, Colby Jack, or a combination of cheeses may replace the sharp cheddar.
• Small elbow macaroni, mini shells, tubetti, or small penne may replace the ditalini.
• For a lighter sauce, replace the heavy cream with an additional cup of whole milk. The sauce may need another minute or two to thicken.
• Add up to 2 cups of cooked chicken for a heartier meal.
• Cooked peas, broccoli, spinach, mushrooms, or roasted red peppers may also be stirred in during the final 2 minutes.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently with 1 to 2 tablespoons of milk per serving to restore the creamy texture.
• Freezing is not recommended because the cheese sauce may separate and the pasta may become soft after thawing.