Cheesy Orange Pasta
Let’s Talk About Cheesy Orange Pasta (and How I Stumbled Into It)
This dish started as one of those happy kitchen accidents. Years ago, I was running low on dinner ideas (and, honestly, groceries), staring at a lonely orange, some slightly sketchy cheddar, and a packet of pasta. I sort of threw them together, bracing for disaster, but—oh mate—it turned out creamy, vibrant, and weirdly addictive. My sister called it “Citrus Mac n’ Cheese, but posh.” It’s been my secret weapon ever since, especially when I want to impress people with almost no effort. If you’ve ever fancied getting a bit experimental, or just need to jazz up Tuesday night, this is your jam. Also, if you spill a bit of grated cheese on the floor, don’t stress—happens to me every time. (I’ve given up on spotless cooking, really.)
Why You’ll Love This (Or At Least, Why I Do!)
I make this whenever I want to feel like I put in more effort than I did. My family goes bananas for it because, let’s face it, cheesy pasta is already a winner, but the orange gives it this unexpected brightness (my niece swears it’s like sunshine in a bowl—she’s five, but still). Sometimes the sauce splits on me and I have to whisk like mad, but even then, it’s tasty. Plus, it’s perfect for those days when you realise you forgot to defrost anything (again). There’s just something about that combo of sharp cheese and sweet citrus that makes it taste a bit fancy, even if you’re eating it in your pajamas. Also, washing up isn’t too bad, which is a minor miracle in my kitchen.
What You’ll Need (Substitutions Welcome!)
- 250g pasta (penne, fusilli, or whatever’s lurking in the cupboard—spaghetti works in a pinch, though Gran always said it’s wrong for cheese sauce)
- 1 big orange (zest and juice; I sometimes use clementines if that’s all I have, and it’s still grand)
- 100g sharp cheddar, grated (I’ve used Red Leicester or whatever pre-shredded mix is cheap—no judgment)
- 50g cream cheese (or ricotta if I’m feeling posh—once I tried Greek yogurt and regretted it, but you might like it)
- 2 tbsp butter (I use salted, but unsalted’s fine—just add a pinch of salt)
- 1 garlic clove, finely chopped (or half a teaspoon of garlic powder if you’re feeling lazy, which I often am)
- 1/4 cup milk (full fat, semi, oat milk if you’re dairy-dodging—honestly, it’s pretty forgiving)
- Pinch of black pepper (and a dash of chilli flakes if you like a kick. I usually forget and add them at the table)
- Handful of fresh parsley, chopped (totally optional, but looks snazzy)
How To Make Cheesy Orange Pasta (No Need To Stress!)
- Boil the pasta with a good pinch of salt—nothing fancy, just until it’s al dente (or, honestly, however you like it). Save a mug of the pasta water before draining; you’ll want it later. (I always forget this bit—don’t panic, just use hot tap water if you must.)
- While that’s bubbling away, zest the orange (I use a cheese grater because I lost my zester somewhere in 2019). Squeeze out the juice—get every last drop, you’ll want the tang.
- In a big-ish pan, melt the butter on medium heat, then chuck in the garlic. Fry for a minute until you can smell it, but don’t let it go brown (if it does, just pretend you meant to, ha).
- Drop in the cream cheese, half your cheddar, the orange zest, and juice—stir until it looks creamy. It’ll look a bit odd at this stage, kind of like a science fair experiment, but stick with me.
- Add the milk bit by bit, whisking to smooth things out. When it’s all glossy, tip in the drained pasta and toss everything together (this is where I sneak a taste, for “quality control”).
- If it seems thick, splash in some of that reserved pasta water. If it’s runny, simmer for a minute; it thickens up quick.
- Season with pepper (and chilli flakes if you fancy). Sprinkle the rest of the cheddar on top, stir until melty, then scatter parsley over just before serving. Or don’t. Nobody’s judging.
Notes From My (Messy) Kitchen
- If your sauce splits, just whisk like mad over low heat and add a splash more milk. It almost always comes back together.
- I’ve used orange juice from a bottle in emergencies, but fresh is definitely zingier (is that a word? well, it is now).
- You can skip the garlic if you’re not a fan, though I think it adds a sneaky depth.
Variations I’ve Tried—Some Good, Some Meh
- A handful of toasted walnuts tossed in at the end adds crunch—very posh, apparently.
- Once added a bit of cooked bacon; family loved it, but I thought it overpowered the orange. Maybe just a sprinkle.
- Tried swapping cheddar for blue cheese once—nope. Wouldn’t recommend unless you’re a blue cheese die-hard.
- If you want it vegan, use plant-based cheese and oat milk. Actually, I find the sauce is a bit less creamy, but a dollop of vegan cream cheese helps.
What If I Don’t Have All The Gadgets?
I use a cheese grater for zesting (lost my microplane, as mentioned), but honestly, a carrot peeler and some aggressive knife work does the job. No whisk? A fork and some elbow grease work. Also, for boiling pasta, any big pot will do—even a wok in a pinch.
How To Store (Though It Never Lasts That Long!)
Pop leftovers in a sealed tub in the fridge, should keep 2-3 days, maybe more. I think it tastes better the next day—flavors mellow out. Reheat gently with a splash of milk. But honestly, in my house, it never lasts form one dinner to the next. Someone always nicks the last scoop for a midnight snack.
Serving: The Fun Part
We like this with a big green salad and some crusty bread to mop up the sauce. Sometimes I throw on a few toasted seeds or a squeeze more fresh orange. Family tradition is to eat it in front of the telly on movie night (though we inevitably spill cheese everywhere). Pair it with a crisp white wine if it’s that kind of evening. Or don’t, up to you.
Things I’ve Learned The Hard Way
- Don’t rush the sauce—one time, I cranked up the heat and it split. Regretted it big time. Low and slow is best.
- If you forget to save pasta water, don’t panic—hot tap water’s fine, maybe with a pinch of salt.
- Actually, I find letting the sauce sit for a few mins before serving helps it thicken (and cool a bit so you don’t burn your tongue, like I always do).
FAQs (Because Y’all Actually Ask These!)
- Can I use pre-shredded cheese?
- Yep! I do when I’m in a hurry. It sometimes makes the sauce less smooth, but it’s not a dealbreaker.
- What about gluten-free pasta?
- Absolutely, it works. Some brands go a bit mushy, so keep an eye on the timer—think I tried Barilla once, and it held up nicely. This round-up is handy if you’re searching for a good one.
- Does it really taste like orange?
- Not in a dessert way—more like a fresh zing. If you want it subtle, use half the zest and juice. But I like it bold!
- Can I freeze leftovers?
- Well, you can, but the sauce gets a bit grainy once thawed. I usually just eat it up fresh. But if you must, use an airtight container.
- Where’d you first hear about this recipe?
- No idea, honestly. I probably mashed it together after reading too many pasta blogs. Serious Eats has great inspiration if you want to noodle around (pun intended).
One last thing—if your kitchen looks like mine after making this (cheese shreds everywhere, orange bits under your fingernails), just embrace the chaos. That’s half the fun of home cooking! And if you want more quirky recipes—my friend Jess swears by Smitten Kitchen for unpredictable flavor combos. Anyway, hope this Cheesy Orange Pasta brightens your night (and maybe your fridge).
Ingredients
- 300 g penne pasta
- 1 large orange (zest and juice)
- 150 g cheddar cheese, grated
- 50 g cream cheese
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup whole milk
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
-
1Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
-
2While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
-
3Add the orange zest and juice to the skillet, stirring to combine. Pour in the milk and bring to a gentle simmer.
-
4Stir in the cream cheese and grated cheddar cheese, whisking until the sauce is smooth and creamy. Season with salt and black pepper to taste.
-
5Add the cooked pasta to the skillet and toss to coat evenly with the cheesy orange sauce.
-
6Serve hot, garnished with fresh parsley. Enjoy your Cheesy Orange Pasta!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
