Homemade Pasta Roni: A Comfort Food Classic Made From Scratch

Pasta Roni, that comforting box of cheesy, savory noodles, evokes childhood memories for many. But have you ever considered making it from scratch? It’s surprisingly easy, significantly healthier, and allows you to customize the flavors to your exact liking. This recipe provides a detailed guide to creating your own homemade Pasta Roni, far surpassing the boxed version in taste and quality.

## Why Make Pasta Roni From Scratch?

* **Healthier Ingredients:** Control the sodium, preservatives, and artificial flavors that are often found in packaged mixes.
* **Customizable Flavors:** Experiment with different cheeses, spices, and herbs to create your perfect Pasta Roni blend.
* **Fresher Taste:** The homemade version boasts a richer, more vibrant flavor that canned substitutes just can’t match.
* **Cost-Effective:** Making your own can often be cheaper, especially if you buy ingredients in bulk.
* **Impress Your Friends and Family:** Surprise everyone with a dish that tastes like childhood but is elevated by homemade goodness.

## Ingredients You’ll Need

This recipe is divided into two main components: the pasta and the sauce. Let’s break down the ingredients for each:

**For the Pasta:**

* **1 cup Semolina Flour:** This is the key to a good Pasta Roni. Semolina flour is a coarse, high-protein flour made from durum wheat. It gives the pasta a slightly chewy texture and nutty flavor that is characteristic of Pasta Roni. If you can’t find semolina flour, you can use all-purpose flour, but the texture will be slightly different. Using a blend (half semolina, half all-purpose) is another excellent option.
* **1/2 cup All-Purpose Flour:** Using all-purpose flour along with semolina provides some needed structure to the pasta dough.
* **1/2 teaspoon Salt:** Enhances the flavor of the pasta.
* **2 Large Eggs:** Bind the ingredients together and add richness to the dough.
* **2-4 tablespoons Water:** Added gradually, this hydrates the flour and brings the dough together. The amount of water needed will vary depending on the humidity and the type of flour used. Start with less and add more as needed.

**For the Sauce:**

* **2 tablespoons Butter:** Adds richness and flavor to the sauce. Unsalted butter is preferable so you can control the salt content.
* **1/4 cup Fine Vermicelli Pasta, broken into small pieces:** This is the “roni” part of Pasta Roni! Vermicelli is a thin, round pasta that cooks quickly and absorbs the sauce well. Break it into small pieces, about 1/4 to 1/2 inch in length.
* **2 cups Chicken Broth:** Provides the liquid base for the sauce. Low-sodium chicken broth is recommended to control the salt content.
* **1/4 cup Milk:** Adds creaminess and richness to the sauce. You can use whole milk, 2% milk, or even a non-dairy alternative like almond milk or soy milk.
* **1/4 cup Grated Cheddar Cheese:** The classic cheese for Pasta Roni! Sharp cheddar provides a bold, tangy flavor. You can also experiment with other cheeses like Monterey Jack, Colby Jack, or even a blend of cheeses.
* **2 tablespoons Grated Parmesan Cheese:** Adds a salty, savory flavor to the sauce.
* **1 tablespoon Onion Powder:** Provides a subtle onion flavor.
* **1 teaspoon Garlic Powder:** Adds a savory garlic flavor.
* **1/2 teaspoon Paprika:** Adds a touch of color and a subtle smoky flavor.
* **1/4 teaspoon Turmeric:** Adds color and a subtle earthy flavor.
* **Salt and Pepper to taste:** Adjust the seasoning to your preference.
* **Optional: Pinch of Red Pepper Flakes:** For a touch of heat.
* **Optional: Chopped Fresh Parsley:** For garnish and added freshness.

## Equipment You’ll Need

* **Mixing Bowls:** For preparing the pasta dough and sauce.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Fork or Stand Mixer (Optional):** For mixing the pasta dough. A stand mixer with a dough hook makes the process easier, but you can easily mix the dough by hand.
* **Pasta Machine or Rolling Pin:** For rolling out the pasta dough. A pasta machine will give you the most consistent results, but a rolling pin will work just fine.
* **Pizza Cutter or Knife:** For cutting the pasta into small pieces.
* **Medium Saucepan:** For cooking the Pasta Roni.
* **Whisk:** For stirring the sauce.

## Step-by-Step Instructions

Follow these detailed instructions to create your homemade Pasta Roni:

**Part 1: Making the Pasta**

1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the semolina flour, all-purpose flour, and salt.
2. **Add Eggs:** Make a well in the center of the dry ingredients and crack in the eggs.
3. **Mix:** Using a fork, gradually incorporate the dry ingredients into the eggs. Start from the center and work your way outwards. As the mixture comes together, it will start to form a shaggy dough.
4. **Add Water:** Add water, one tablespoon at a time, kneading the dough after each addition. Continue adding water until the dough comes together into a cohesive ball. The dough should be firm but not sticky. Be careful not to add too much water, as this will make the dough difficult to work with.
5. **Knead:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 5-7 minutes.
6. **Rest:** Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to roll out.
7. **Roll Out the Dough:** Divide the dough into two equal pieces. On a lightly floured surface, roll out one piece of dough to about 1/8 inch thickness. If using a pasta machine, start at the widest setting and gradually decrease the setting until you reach the desired thickness.
8. **Cut the Pasta:** Use a pizza cutter or knife to cut the dough into small squares or rectangles, about 1/4 to 1/2 inch in size. These will be your homemade “roni.”
9. **Dry the Pasta (Optional):** For best results, allow the pasta to dry slightly before cooking. You can spread the pasta out on a baking sheet lined with parchment paper and let it air dry for about 30 minutes. This will help the pasta hold its shape during cooking and prevent it from becoming too mushy.

**Part 2: Making the Sauce**

1. **Melt Butter:** In a medium saucepan, melt the butter over medium heat.
2. **Toast Vermicelli:** Add the broken vermicelli pasta to the saucepan and cook, stirring constantly, until it is lightly toasted and golden brown. This will add a nutty flavor to the sauce.
3. **Add Broth:** Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the vermicelli is tender.
4. **Add Milk and Cheese:** Stir in the milk, cheddar cheese, and Parmesan cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
5. **Add Seasonings:** Stir in the onion powder, garlic powder, paprika, turmeric, salt, and pepper. Add a pinch of red pepper flakes if desired.

**Part 3: Combining Pasta and Sauce**

1. **Cook the Homemade Pasta:** While the sauce is simmering, bring a large pot of salted water to a boil. Add the homemade pasta and cook for 3-5 minutes, or until it is tender but still slightly firm to the bite (al dente). Fresh pasta cooks very quickly, so keep a close eye on it.
2. **Drain the Pasta:** Drain the pasta well and add it to the saucepan with the sauce.
3. **Combine:** Stir the pasta and sauce together until the pasta is evenly coated.
4. **Simmer (Optional):** If you want the sauce to thicken further, you can simmer the Pasta Roni over low heat for a few more minutes, stirring occasionally.
5. **Serve:** Serve immediately, garnished with chopped fresh parsley, if desired.

## Tips for Success

* **Don’t Overcook the Pasta:** Fresh pasta cooks very quickly, so keep a close eye on it to prevent it from becoming mushy. Cook it al dente, meaning it should be tender but still slightly firm to the bite.
* **Adjust the Sauce Consistency:** If the sauce is too thick, add a little more milk or chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
* **Use High-Quality Ingredients:** The better the ingredients, the better the flavor of your Pasta Roni will be. Use good-quality cheese, fresh herbs, and low-sodium chicken broth.
* **Toast the Vermicelli:** Don’t skip the step of toasting the vermicelli! This adds a nutty flavor that really enhances the overall taste of the dish.
* **Experiment with Flavors:** Feel free to experiment with different cheeses, spices, and herbs to create your own unique Pasta Roni blend. Some ideas include adding different types of cheese, using different herbs like thyme or oregano, or adding a pinch of cayenne pepper for a little heat.

## Variations and Add-Ins

* **Cheesy Variations:** Try using different cheeses like Monterey Jack, Colby Jack, pepper jack or a blend of your favorites. You can even add a touch of cream cheese for extra creaminess.
* **Spicy:** Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a spicy kick.
* **Vegetarian:** Substitute vegetable broth for chicken broth to make it vegetarian. Add some chopped vegetables like broccoli, peas, or carrots to the sauce for added nutrients and flavor.
* **Protein Boost:** Add cooked chicken, ground beef, or sausage to the Pasta Roni for a heartier meal. You can also add beans like black beans or kidney beans for a vegetarian protein boost.
* **Garlic Lovers:** Increase the garlic powder or add some minced fresh garlic to the sauce for a more intense garlic flavor.
* **Herby Delight:** Add fresh herbs like thyme, oregano, or rosemary to the sauce for a more complex flavor profile.
* **Mushroom Magic:** Sauté some sliced mushrooms and add them to the sauce for a savory, earthy flavor.

## Serving Suggestions

* **As a Side Dish:** Serve Pasta Roni as a comforting side dish with grilled chicken, steak, or fish.
* **As a Main Course:** Enjoy it as a main course, especially when you add protein and vegetables.
* **In a Casserole:** Use Pasta Roni as a base for a casserole. Layer it with cheese, vegetables, and your favorite protein, then bake until bubbly and golden brown.
* **Lunchbox Favorite:** Pack it in your lunchbox for a satisfying and comforting midday meal.

## Make-Ahead Tips

* **Prepare the Pasta Dough in Advance:** You can make the pasta dough up to 24 hours in advance and store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. Let it come to room temperature before rolling it out.
* **Make the Sauce Ahead of Time:** The sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently before adding the cooked pasta.
* **Cook and Store:** You can cook the Pasta Roni completely and store it in the refrigerator for up to 3 days. Reheat it gently in the microwave or on the stovetop, adding a little milk or broth if needed to loosen the sauce.

## Nutritional Information (Estimated)

*Note: The nutritional information below is an estimate and may vary depending on the specific ingredients and portion sizes used.*

* Calories: 350-400 per serving
* Protein: 15-20 grams
* Fat: 15-20 grams
* Carbohydrates: 40-45 grams
* Fiber: 2-3 grams

## Conclusion

Homemade Pasta Roni is a fun and rewarding dish to make. It allows you to control the ingredients, customize the flavors, and create a healthier, more delicious version of a childhood favorite. With a little time and effort, you can impress your friends and family with this comforting and flavorful dish. So, ditch the box and try making your own Pasta Roni from scratch – you won’t be disappointed! Enjoy!