Pasta thermidor

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Pasta thermidor
Pasta thermidor

Random recipe review

No fish, just flavours


I expected this to have lots of lobster or prawns but it's just sauce and pasta. Odd but good.

The Judge
Servings:Serves 2
Calories per serving:1264
Ready in:30 minutes
Prep. time:20 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:22nd January 2013

Posh macaroni cheese!

Ready for the grill

This is such a great recipe that it is worth making your own pasta if you have the time. You don't need a special pasta cutter, just roll it out and slash it into strips. However, this will still be good with dried spaghetti or pasta.

Thermidor sauce


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe



Mise en place



  1. Add to lightly salted boiling water and boil:
  2. 3 to 5 minutes (fresh pasta)
  3. 7-10 minutes (dried spaghetti / thin pasta)
  4. 10-13 minutes (thicker pasta)
  5. There is a detailed list of pasta cooking times here.
  6. Drain well and add a dash of olive oil and mix well to prevent sticking


  1. Melt half of the butter in a pan and gently sauté the onions until translucent.
  2. Add the flour, mix into a roux and then gradually stir in the milk. Whisking will quickly remove any lumps.
  3. Add the parsley and tarragon.
  4. Mix in the sherry and spices, season to taste and adjust to your liking.
  5. Add the remaining butter and half of the cheese. Mix well.
  6. Mix in the cooked pasta. Spoon the mixture into a lightly greased baking tray.
  7. Sprinkle with the remaining cheese and brown under the grill.


Add lots of Crushed garlic with the onions.

Chef's notes

If you are struggling to get hold of fresh tarragon, at a push you could add 1 heaped teaspoon of dried tarragon to a little boiled water, allow it to rehydrate, drain any liquid and then use, however, fresh is plainly better.

See also

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