Homemade SpaghettiOs

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Servings: 4 servings

• Intensity: Easy / Beginner-Friendly

Ingredients

For the Pasta:

• 8 oz (225g) Anellini pasta (traditional O-shaped pasta; can substitute with small tubettini or ditalini if necessary)

• Water (for boiling)

• 1 tsp salt (for the pasta water)

For the Creamy Tomato Sauce:

• 2 tbsp unsalted butter

• 1 medium yellow onion, finely grated or minced (grating helps blend the texture seamlessly into the sauce)

• 2 cloves garlic, minced

• 2 tbsp all-purpose flour (used to thicken the sauce slightly, mimicking the classic velvety texture)

• 1 can (15 oz) tomato sauce (smooth tomato puree)

• 1 tbsp tomato paste (for deep umami and concentrated flavor)

• 1 cup low-sodium chicken broth (or vegetable broth)

• 1/2 cup whole milk (or heavy cream for an ultra-rich variation)

• 1 tsp granulated sugar (balances the natural acidity of the tomatoes)

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 3/4 cup sharp cheddar cheese, freshly shredded (mild or medium cheddar works wonderfully to recreate the iconic flavor profile)

• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of water to a rolling boil over high heat.

2. Generously salt the water, then add the 8 oz of anellini pasta.

3. Cook the pasta according to the package instructions, aiming for al dente (usually about 7 to 8 minutes).

4. Drain the pasta thoroughly in a colander and set aside. (Do not rinse, as a bit of surface starch helps the sauce cling to the pasta).

Step 2: Build the Flavor Base

1. While the pasta is boiling, place a large skillet or Dutch oven over medium heat and melt the 2 tbsp of unsalted butter.

2. Add the finely grated yellow onion and cook for 3 to 4 minutes, stirring frequently, until translucent and softened.

3. Stir in the minced garlic and cook for 1 minute, just until fragrant. Be careful not to let the garlic brown or burn.

Step 3: Create the Roux and Sauce

1. Sprinkle the 2 tbsp of all-purpose flour directly over the onion and garlic mixture. Whisk constantly for 1 minute to cook out the raw flour taste.

2. Slowly pour in the 1 cup of chicken broth and 1/2 cup of milk, whisking vigorously to prevent any lumps from forming.

3. Whisk in the 15 oz can of tomato sauce, 1 tbsp of tomato paste, 1 tsp sugar, onion powder, and garlic powder.

4. Bring the liquid to a gentle simmer, reduce the heat to low, and let it cook uncovered for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 4: Melt the Cheese

1. Remove the skillet from the heat source.

2. Gradually stir in the 3/4 cup of freshly shredded sharp cheddar cheese, stirring continuously until the cheese is completely melted and the sauce is smooth, creamy, and vibrant orange-red.

3. Season the sauce with salt and black pepper to your personal taste preference.

Step 5: Combine and Serve

1. Add the cooked anellini pasta directly into the warm cheese sauce.

2. Toss thoroughly to ensure every single O-shaped piece is coated in the velvety tomato-cheddar goodness.

3. Let the dish sit for 2 to 3 minutes off the heat so the pasta absorbs a bit of the luscious sauce.

4. Serve hot in bowls, garnish with a tiny pinch of extra shredded cheddar or a light dusting of parmesan if desired, and enjoy!

Chef’s Tips for Success

• The Pasta Choice: While anellini is the exact shape needed for true “SpaghettiOs,” standard small elbow macaroni or alphabet pasta can be swapped in if anellini is unavailable at your local market.

• Cheese Selection: Freshly shredding your block of sharp cheddar is strongly recommended. Pre-bagged shredded cheese contains anti-caking agents that can make the sauce grainy instead of silky smooth.

• Consistency Control: If the sauce thickens up too much while sitting (pasta tends to soak up liquid over time), simply stir in an extra splash of warm milk or broth before serving to loosen it back up to your desired consistency.

Nutrition Information

Serving size: Approximately 1 cup

• Calories: 360 kcal

• Total Fat: 12g

  • Saturated Fat: 7g

• Cholesterol: 35mg

• Sodium: 580mg

• Total Carbohydrates: 51g

  • Dietary Fiber: 3g

  • Sugars: 6g

• Protein: 12g