Description
A rich and comforting Four Cheese Pasta made with a silky homemade cheese sauce combining cheddar, mozzarella, Parmesan, and cream cheese for a creamy, indulgent meal that comes together quickly.
Ingredients
Scale
- 400 g dried pasta (penne or fusilli)
- 40 g unsalted butter
- 30 g all-purpose flour
- 600 ml whole milk
- 100 g cheddar cheese, grated
- 100 g mozzarella cheese, shredded
- 60 g Parmesan cheese, finely grated
- 80 g cream cheese, softened
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter until fully liquid.
- Add the flour to the melted butter and whisk continuously for about 1 minute to form a smooth roux.
- Gradually pour in the milk while whisking constantly, allowing the sauce to thicken into a creamy base.
- Reduce the heat to low and add the cheddar, mozzarella, Parmesan, and cream cheese, stirring gently until completely melted and smooth.
- Season the sauce with salt, black pepper, and garlic powder, adjusting to taste.
- Add the cooked pasta to the sauce and toss until evenly coated.
- Remove from heat and serve immediately while hot and creamy.
Notes
- Warm the milk slightly before adding it to help prevent lumps.
- Keep the heat low when melting the cheeses to avoid a grainy sauce.
- If the sauce thickens too much, add a splash of milk to loosen it.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 95 mg
Keywords: four cheese pasta, creamy pasta, cheese sauce pasta, vegetarian pasta, comfort food