English Pasta is a cozy, one-pan dish that brings together tender pasta, a velvety Cheddar cheese sauce, and sweet peas. It's the kind of meal that feels like a warm hug on a chilly evening, yet it's simple enough for a busy weeknight.
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The beauty of this recipe lies in its simplicity. You likely have most of the ingredients in your pantry and fridge. It's a fantastic way to use up leftover ham or bacon, and it's a guaranteed crowd-pleaser for both kids and adults.
I've broken down each step to ensure you get a silky, lump-free sauce every time. Let's dive into the details and make this your new go-to comfort food.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) short pasta, such as fusilli or penne
Use any short pasta you like. Whole wheat or gluten-free versions work too.
2 tbsp (30g) unsalted butter
Salted butter is fine; adjust added salt accordingly.
1 small onion, finely chopped
About 1/2 cup. Shallots or leeks are a milder substitute.
2 cloves garlic, minced
Use fresh garlic for best flavor; pre-minced is convenient.
2 tbsp (16g) all-purpose flour
Gluten-free flour blend works as a thickener.
2 cups (480ml) whole milk
2% or skim will work but yield a thinner sauce. For richness, use whole milk.
1 cup (240ml) chicken or vegetable broth
Low-sodium recommended. You can use water if you prefer.
2 cups (200g) sharp Cheddar cheese, shredded
Grate your own for better melting. Pre-shredded may contain anti-caking agents.
1 cup (150g) frozen peas
No need to thaw; they cook quickly. Fresh peas are a great spring substitute.
1/2 cup (75g) diced ham or cooked bacon
Optional but adds a savory touch. Smoked turkey is a lighter option.
1/2 tsp Dijon mustard
Enhances the cheese flavor. Yellow mustard or a pinch of dry mustard works too.
Salt and freshly ground black pepper, to taste
Start with 1/2 tsp salt and adjust at the end.
Tips & Tricks
- Shred your own cheese from a block for the smoothest, creamiest sauce. Pre-shredded varieties often contain cellulose and don't melt as well.
- Cook the pasta 1-2 minutes shy of al dente since it will finish cooking in the sauce. This prevents mushy pasta.
- Whisk the sauce constantly while simmering to avoid lumps and ensure it thickens evenly. If lumps form, an immersion blender can rescue it.
Pro Tips
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until 1-2 minutes shy of al dente. Drain and set aside.
2. Sauté Aromatics
In a large skillet over medium heat (350°F/175°C), melt the butter. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant.
3. Make the Roux
Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes until the flour is lightly golden. This cooks out the raw flour taste.
4. Whisk in Liquids
Slowly pour in the milk and broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer over medium heat (350°F/175°C). Cook for 5-7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
5. Melt the Cheese
Reduce heat to low (250°F/120°C). Add the shredded Cheddar cheese and Dijon mustard. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
6. Combine Everything
Add the cooked pasta, peas, and ham (if using) to the skillet. Toss gently to coat all ingredients with the sauce. Cook for 2-3 minutes over medium-low heat (300°F/150°C) until the peas are heated through and the pasta is fully tender.
7. Serve Hot
Remove from heat and let rest for 5 minutes. The sauce will continue to thicken. Serve immediately, garnished with extra black pepper or fresh herbs if desired.
Delicious Variations
Vegetarian
Omit the ham and add sautéed mushrooms or roasted cherry tomatoes.
Spicy Kick
Add 1/4 tsp red pepper flakes or a dash of hot sauce with the garlic.
Herb Infusion
Stir in 2 tbsp chopped fresh parsley or thyme at the end for brightness.
How to Store English Pasta
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium-low heat, adding a splash of milk to restore creaminess, or microwave in 30-second intervals, stirring between.
Frequently Asked Questions
Q: Can I make English Pasta gluten-free?
Yes, simply use gluten-free pasta and a gluten-free flour blend for the roux. The rest of the ingredients are naturally gluten-free.
Q: What can I use instead of Cheddar cheese?
You can substitute with any good melting cheese like Gruyère, Monterey Jack, or a mix of mozzarella and Parmesan. For a sharper flavor, try extra-mature Cheddar.
Q: How do I prevent the cheese sauce from becoming grainy?
The key is to use cheese that melts well, shred it yourself, and add it off the heat or over very low heat while stirring constantly. Also, avoid boiling the sauce after adding cheese.
Q: Can I add vegetables to English Pasta?
Absolutely. Broccoli, spinach, or sautéed mushrooms are excellent additions. Just stir them in with the peas so they heat through without overcooking.
Q: Is English Pasta the same as mac and cheese?
It's similar but typically includes peas and often ham or bacon, and uses a sharper Cheddar. The sauce is also a bit thinner, coating the pasta rather than being super thick.
If you tried this English Pasta, let me know how it turned out in the comments below! Your feedback helps me create more recipes you love.
English Pasta
Rich, creamy English Pasta with Cheddar and peas – a comforting weeknight dinner ready in just 30 minutes.
🧂 Ingredients
- 12 oz (340g) short pasta, such as fusilli or penne
- 2 tbsp (30g) unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (16g) all-purpose flour
- 2 cups (480ml) whole milk
- 1 cup (240ml) chicken or vegetable broth
- 2 cups (200g) sharp Cheddar cheese, shredded
- 1 cup (150g) frozen peas
- 1/2 cup (75g) diced ham or cooked bacon
- 1/2 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Cook the Pasta — Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until 1-2 minutes shy of al dente. Drain and set aside.
- 2Sauté Aromatics — In a large skillet over medium heat (350°F/175°C), melt the butter. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant.
- 3Make the Roux — Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes until the flour is lightly golden. This cooks out the raw flour taste.
- 4Whisk in Liquids — Slowly pour in the milk and broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer over medium heat (350°F/175°C). Cook for 5-7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- 5Melt the Cheese — Reduce heat to low (250°F/120°C). Add the shredded Cheddar cheese and Dijon mustard. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
- 6Combine Everything — Add the cooked pasta, peas, and ham (if using) to the skillet. Toss gently to coat all ingredients with the sauce. Cook for 2-3 minutes over medium-low heat (300°F/150°C) until the peas are heated through and the pasta is fully tender.
- 7Serve Hot — Remove from heat and let rest for 5 minutes. The sauce will continue to thicken. Serve immediately, garnished with extra black pepper or fresh herbs if desired.
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