Creamy Four Cheese Pasta Recipe
User Reviews
4.7
Creamy Four Cheese Pasta Recipe
Description
Creamy Four Cheese Pasta is prepared by cooking short pasta to al dente, then making a cheese sauce using butter, flour, and milk cooked together to thicken. Four shredded cheeses—cheddar, provolone, pecorino, and Asiago—are added gradually to melt and combine into a smooth sauce with an herby touch from dried basil and parsley. The cooked pasta is tossed in the sauce with reserved cooking water to achieve a well-coated, creamy consistency.
The dish balances the sharpness of pecorino and cheddar with the milder, melty provolone and Asiago, creating a rich but harmonious flavor. The use of multiple cheeses contributes complex taste and smoothness. The pasta choice can vary, although cavatappi is favored for its spiral shape that holds the sauce well.
This recipe can be served as a main meal or a side dish and works well with a simple salad or steamed vegetables. It offers a comforting cheesy pasta experience with flexibility in cheese selection and pasta shape. For best results, use freshly shredded cheese to avoid a chalky texture from non-caking agents commonly found in pre-shredded cheese.
Practical notes suggest that any combination of favorite cheeses may be used, emphasizing a balance between strong and melty types. Shredding cheese at home yields a smoother sauce. The dish is versatile depending on cheese availability and personal preference.
Ingredients
- 1 lb short pasta see note 1
- ½ tick butter
- 3 tablespoon all-purpose flour
- 2 cups milk
- ½ cup cheddar cheese shredded, see note 2
- ½ cup provolone cheese shredded, see note 2
- ½ cup pecorino cheese shredded, see note 2
- ½ cup Asiago cheese shredded, see note 2
- ¼ teaspoon basil dried
- ¼ teaspoon parsley dried
Instructions
- Bring a pan of water to a boil, salt it generously and then cook the pasta until al-dente.
- Reserve a cup of the pasta cooking water and then drain.
- While the pasta is cooking add the butter to a small saucepan and melt over medium-low heat.
- Once melted add in the flour and whisk to combine.
- Whisking the sauce and slowly pour in ½ cup of the milk. Continue whisking and adding milk until you have added it all. Then cook and whisk for 4 minutes, until the sauce has thickened.
- Add in the shredded cheeses one by one and then stir gently to melt them into the sauce.
- Stir in the dried basil and parsley. Taste and season with salt and pepper.
- Toss the cooked pasta into the cheese sauce adding a couple of tablespoons of the cooking water to ensure the sauce coats all the pasta equally.
- Add more cooking water as needed.
- Serve as a side or a main meal.
Notes
- Cavatappi pasta is recommended for its spiral shape, but macaroni or penne also work well.
- Use a combination of cheeses you enjoy, ensuring to include at least one strong and one melty cheese for balanced flavor and texture.
- Shredding cheese at home is preferred to avoid chalkiness that can come from pre-shredded cheeses coated with anti-caking agents.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8as a side
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 45mg | 15% |
| Sodium | 371mg | 15% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 495IU | 10% |
| Calcium | 336mg | 34% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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