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This creamy gruyere spaghetti for two is a comforting 20-minute dinner for the ones nights you want to indulge a pasta yearning. 


Within the last year, I’ve identified the price of small batch recipes due to the fact making just one or  servings of something decadent and rich manner you don’t have days of leftovers haunting and taunting you. So, in recent times while a yearning hits I make just enough for me with maybe enough leftovers for lunch the next day. And so it turned into earlier this week that I made an Alfredo/macaroni and cheese hybrid recipe that I’m calling creamy gruyere spaghetti.

I plucked a few matters from the refrigerator (milk, cheese, and butter) and some matters from the pantry (herbes de Provence, pasta, and bread crumbs). I delivered some sparkling spinach on the remaining minute due to the fact a bit wholesome green is continually an awesome thing. just a little, though. 

That is a guilty pleasure, after all, I finished up with a creamy pan of pasta crowned with a sprinkling of crispy breadcrumbs. I love the Gruyere cheese/herbes de Provence blend, but right here are some other mixtures that would work splendid, too, primarily based on what you've got handy.



  • 1/2 tablespoon dried breadcrumbs
  • 1 tablespoon grated Parmesan
  • 1/2 tablespoon olive oil
  • Ground black pepper
  • 5 ounces spaghetti
  • 2 tablespoons butter
  • 1 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 tsp herbs de Provence
  • 1/2 teaspoon Kosher salt
  • 1 cup grated Gruyere cheese
  • 2 cups roughly chopped fresh spinach


  1. Deliver a pot of water to a boil. whilst you watch for it to boil, combine the breadcrumbs, Parmesan, olive oil, and a few pinches of black pepper in a small bowl. 
  2. You will use this topping as soon as the pasta and sauce are done. as soon as the water is boiling cook dinner the spaghetti for approximately 2 minutes much less than what’s listed at the bundle. it will finish cooking within the sauce.
  3. even as the pasta boils, make the sauce. First, melt the butter in an oven-secure pan over medium warmth. as soon as frothy, upload the flour and stir with a spatula to combine. 
  4. Cook the paste for a minute or so adjusting the warmth, if wanted, so the butter doesn’t brown too quickly). switch to a whisk and slowly add the milk to the pan whisking constantly. 
  5. Make certain to reveal the warmth – you don’t need the milk to boil otherwise it will reason the sauce to break. upload the herbs and salt and cook dinner for a couple of minutes. 
  6. Upload the cheese and stir until it’s melted. upload the spinach and stir till it wilts into the sauce.
  7. Upload the cooked spaghetti to the pan and stir to coat it in the sauce. Sprinkle the parmesan breadcrumbs over the top of the pasta. turn on the broiler and dad the pan below it for a couple of minutes, or until the breadcrumbs are crispy.

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