Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger.

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Everything Bagel Cheese Pasta

This pasta is EVERYTHING…but the bagel! I am so excited to share this Everything Bagel Cheese Pasta recipe with you because it only takes about 30 minutes to get this cheesy, flavorful pasta dish on your plate. If you’ve never had an everything bagel, the seasoning (give or take) is a mix of sea salt, white and black sesame seeds, dried onion flakes, dried garlic flakes, and poppy seeds. It’s a special combination of flavors that only made sense to combine with a gooey vat of white cheese sauce.

In my recipe for Everything Bagel Cheese Pasta, I use gruyere cheese, but you can essentially use any cheese. And, for pasta noodles, I used the Rao’s Orecchiette Noodles, but you can use any variety you want.

The question I’m left with is, would this pasta be better in an everything bagel bread bowl?! Let’s not get carried away.

Anyway, I’ve broken down this recipe by its process so that it’s easier to follow and prepare for. Want more pasta inspiration? Check out my Cheesy Baked Mushroom Penne PastaHarissa Lime Pasta, or Shrimp & Veggie Rice Noodles.

If you decide to make this recipe or have any questions about how to make it, head over to my instagram @thefamiliarkitchen so we can connect and I can see how it turned out for you!



  • Rao’s Orecchiette Noodles, 1 packet (about 4 cups)
  • Unsalted Butter, 1/4 cup (or half a stick)
  • AP Flour, 1/4 cup
  • Warm Milk, 2 cups
  • Heavy Cream, 1 cup
  • White Cheddar Cheese, 2 cups
  • Gruyere Cheese, 2 cups
  • Tomato Sauce, 1/2 cup
  • Pasta Water, 1/2 cup
  • Trader Joe’s Everything Bagel Seasoning, 3 tbsp
  • Dried Chives, 1 tbsp
  • Smoked Paprika, 1 tsp
  • Red Chili Flakes, 1/2 tsp
  • Black Pepper, 1/2 tsp
  • Salt, 1-2 tsp


Boil. Bring a large pot of water to a rumbling boil. Add in about a tbsp of salt to the water. Once rumbling, add in the pasta and cook for 8-10 minutes or until al dente (firm, but not soft). Drain the pasta and keep about a 1/2 cup of the pasta water.

Make a Roux (thickening base). In a large pot on medium to medium-low heat, melt the butter. Once the butter melts, with a whisk in hand, lightly add in the flour and whisk continuously to avoid clumping. Keep whisking for about 4-5 minutes or until it forms a light yellow color. The consistency should be somewhat loose.


Form the Bechamel (White Sauce). Now slowly pour in the warm milk and heavy cream. Be ready to continuously whisk. The sauce will clump at first, but if you keep whisking, it will smooth out. IMG_5295

Mix and Season. Once the sauce has become smooth again, mix in the cheese. Once the cheese is melted and incorporated, mix in the tomato sauce and pasta water. Now add the remaining seasoning. Mix in the cooked pasta. *NOTE: Taste the sauce first before adding in the additional salt. Depending on the cheese used, you might not need any additional salt. 


Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger. Growing up as a second-generation Indian-American, I got the chance to experience the best of both food worlds, oftentimes on one plate! On one hand I had Kerala staples like appam and chicken curry. On the other I had chicken and waffles. If there’s one thing that has helped me understand my identity and express both ends of my cultural upbringing, it’s most definitely food. I have a firm belief there is literally magic in the cooking process. That’s why most nights you’ll find me in the kitchen. I’m there always testing and creating new recipes that stem from my wild imagination. And I’m there searching for the familiar memories of my childhood. I started The Familiar Kitchen to not only help myself find this magic, but for those seeking a way to find their own magic. Join me on my adventures through cooking classic Kerala-inspired dishes, some of my Southern favorites, and all the recipes in between.

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