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Cooked pasta dish with cheese; rich in carbohydrates, moderate fat, and some protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Cooked pasta with cheese (180 g) has 295 calories. That works out to 164 calories per 100 g. It contains 42.8 g of carbs, 12.1 g of protein, 8.6 g of fat and 2.3 g of fiber. Its 21.6 µg of Selenium covers 39% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 180 g
295
KCAL / 180G
Carbs
42.8g
· 16% DV
Protein
12.1g
· 24% DV
Fat
8.6g
· 11% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 16% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 295 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 4.14 g | 21% |
| Trans fat | 0.14 g | |
| Sodium | 446 mg | 19% |
| Total carbohydrate | 42.8 g | 16% |
| Fiber | 2.3 g | 8% |
| Protein | 12.1 g | 24% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 295 kcal |
| 1 tablespoon (small) | 18 g | 30 kcal |
| ½ cup (small) | 90 g | 148 kcal |
| 100 g | 100 g | 164 kcal |
| 1 serving (small) | 140 g | 230 kcal |
| 1 serving (medium) | 220 g | 361 kcal |
| 1.5 cup (large) | 270 g | 443 kcal |
| 1 serving (large) | 320 g | 525 kcal |
| 2 cup (extra large) | 360 g | 590 kcal |
Calculated from 164 calories per 100 g.
For creamy cooked pasta with cheese, toss the pasta with grated cheese off the heat and add warm pasta water a little at a time. The starch in the water helps the cheese coat the noodles without needing a separate cream sauce.
Cheddar melts smoothly and gives cooked pasta with cheese a familiar, savoury flavour. Parmesan adds a sharper taste, while mozzarella makes it stretchy; a blend of a good melting cheese and a small amount of Parmesan works well.
Yes, cooked pasta with cheese can be creamy without cream. Stir grated cheese into hot pasta with a splash of starchy cooking water; adding the cheese gradually off the heat helps make a smooth coating.
The cheese in cooked pasta with cheese can turn grainy if it gets too hot, especially when it is boiled in a sauce. Take the pan off the heat before adding finely grated cheese, and loosen the mixture with warm pasta water.
Reheat cooked pasta with cheese gently in a covered pan or microwave-safe dish, stirring in a splash of water or milk. Stir partway through so it warms evenly, and stop once it is steaming hot rather than cooking it for longer.
Cooked pasta with cheese usually keeps for 3–4 days in a refrigerator set at 4°C (40°F) or colder. Refrigerate it within two hours of cooking in a covered container, and reheat only the portion you plan to eat.
Yes, cooked pasta with cheese can be frozen in an airtight container, though the sauce may become less smooth after thawing. Freeze it in meal-sized portions and reheat gently with a little milk or water to improve the texture.
Short shapes such as macaroni, shells, and fusilli work especially well in cooked pasta with cheese because their curves and ridges hold the melted cheese. Long pasta also works, but it may be less evenly coated.
Cooked pasta with cheese can be part of a post-workout meal: the pasta supplies carbohydrates and the cheese contributes some protein. For more protein and a more substantial meal, serve it with eggs, beans, chicken, or another protein-rich food.
Yes, cooked pasta with cheese can raise blood sugar because pasta contains carbohydrates, even though the cheese adds protein and fat. Pairing a moderate portion with vegetables and a protein source can make the meal more balanced.
Vitamins
B12
0.4µg · 17% DV
B2
0.2mg · 15% DV
Biotin
3.78µg · 13% DV
B3
1.8mg · 11% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
218mg · 31% DV
Calcium
212mg · 21% DV
Sodium
446mg · 19% DV
Potassium ⭐
133mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 295 calories in 1 cup (medium) (180 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.
Cooked pasta with cheese is a simple dish made by tossing boiled pasta with cheese, which may be stirred through while hot or grated over the top. It works with many pasta shapes and cheeses, so recipes vary from a quick home meal to a more substantial baked version; it does not belong to one single cuisine.
It is often served as an easy lunch or supper, either on its own or with vegetables or a green salad. The pasta gives it a carbohydrate-forward character, while the cheese adds some protein and fat. Its flavour can be mild or savoury and its texture soft, creamy or lightly stretchy, depending on the cheese. For a lighter plate, use a modest amount of cheese and add vegetables on the side.
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.
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
4.14g
MONOUNSATURATED
2.52g
POLYUNSATURATED
0.63g
Omega 6:3 ratio 11.6:1
Above the ideal 4:1 (11.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.