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Pasta with cheese: Classic comfort food made with cooked pasta and grated cheese.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Pasta with cheese (180 g) has 306 calories. That works out to 170 calories per 100 g. It contains 44.1 g of carbs, 13 g of protein, 8.6 g of fat and 3.1 g of fiber. Its 14.4 µg of Selenium covers 26% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Pasta with cheese is a simple, home-style dish of cooked pasta tossed with grated cheese. In Turkey, the familiar version is kaşarlı makarna, made with kaşar, a mild Turkish cheese that softens and melts over the hot pasta. Some cooks add a little butter or milk for a creamier finish.
Soft, glossy and savoury, it works as a quick lunch or an easy family supper; in Turkey, it is often served as a meal in its own right, sometimes with salad or ayran. For English-speaking households, it also makes a straightforward side dish alongside vegetables. It is mainly a carbohydrate-rich comfort food, with 7.2 g of protein per 100 g. Use a modest amount of butter and add a fresh salad if you’d like a lighter plate.
Selected: 100 g
170
KCAL / 100G
Carbs
24.5g
· 9% DV
Protein
7.2g
· 14% DV
Fat
4.8g
· 6% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 17% · Fat 25%
Vitamins
B12
0.3µg · 13% DV
B2
0.13mg · 10% DV
B1
0.09mg · 8% DV
B5
0.4mg · 8% DV
Minerals
Selenium
8µg · 15% DV
Phosphorus
95mg · 14% DV
Calcium
110mg · 11% DV
Zinc
1mg · 9% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 170 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
1.5g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Boil the pasta until tender, drain it, and stir in grated cheese while it is still hot. Add a splash of reserved pasta water or milk and mix over low heat until the cheese melts into a coating sauce.
Cheddar is a popular choice for pasta with cheese because it melts readily and has a pronounced savory flavor. Mild cheeses make a gentler sauce, while a little Parmesan adds a sharper, saltier finish.
You can make pasta with cheese creamy without cream by using starchy pasta water. Stir a little into the hot pasta as you add finely grated cheese; the starch helps the cheese coat the noodles smoothly.
Cheese usually clumps in pasta with cheese when it is added over high heat or in large pieces. Take the pan off the heat, add finely grated cheese gradually, and loosen the sauce with a splash of pasta water.
Yes, pasta with cheese can be baked. Combine cooked pasta with cheese sauce, transfer it to a baking dish, and add more grated cheese on top. Bake until the surface is bubbling and lightly browned.
Short shapes such as elbows, shells, and spirals work especially well for pasta with cheese because their curves hold sauce. Choose a shape with ridges or pockets if you want more cheese sauce in each bite.
Yes, milk works in pasta with cheese instead of cream. Warm it gently and stir in grated cheese; avoid boiling the mixture, since high heat can make the sauce grainy or cause the cheese to separate.
Pasta with cheese keeps in a covered container in the refrigerator for about three days. Refrigerate leftovers promptly, and discard them if they develop an unusual smell, visible mold, or a change in texture.
Reheat pasta with cheese gently on the stovetop with a small splash of milk or water, stirring until warm. For a microwave, cover the dish and heat in short intervals, stirring between them.
Serve pasta with cheese with a crisp green salad, roasted vegetables, or steamed broccoli. These sides add freshness and contrast to the rich, soft texture of the cheesy pasta.
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Nutrition data compiled from USDA FoodData Central and scientific sources.