Ingredients
Scale
- 1 lb (16 oz) Box of Penne or Rigatoni pasta
- 4 tablespoons Unsalted butter
- 1/4 cup All-purpose flour
- 3 cups Whole milk (or 2% milk)
- 1 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 2 cups Shredded sharp cheddar cheese (store brand)
- 1 ½ cups Frozen sweet peas
- 1/2 cup Plain breadcrumbs
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions suggest for “al dente.” The pasta will continue to cook in the oven, so you want it to have a firm bite. During the last minute of boiling, toss the frozen peas into the water with the pasta. Drain the pasta and peas together and set them aside.
- In the same pot you used for the pasta, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute to remove the raw flour taste. Gradually pour in the milk, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon. Stir in the garlic powder, dried parsley, salt, pepper, and 1.5 cups of the shredded cheese until melted and smooth.
- Add the cooked pasta and peas back into the pot with the cheese sauce. Stir well until every piece of pasta is coated. Pour the mixture into a 9×13 inch baking dish. Sprinkle the remaining 0.5 cup of cheese and the breadcrumbs evenly over the top. Bake for 20-25 minutes until the sauce is bubbly and the breadcrumbs are golden brown. Let it sit for 5 minutes before serving to let the sauce set.
- Cook Time: 40 minutes