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AMAZINGLY creamy and so velvety with literally 4 different types of cheeses here! Its quick/easy and perfect for company too!
Let me just start by saying this.
We are not counting calories when we make this dish. We just cant.
The only task involved here is to add in your butter, the four cheeses, and plenty of garlic.
So no. Calories DO NOT count here.
I mean, you can always throw in some kale or spinach but
Lets just enjoy this while it lasts.
Because summer is slowly coming to an end and sweater season is right around the corner.
Tips For One Making Cheesy Spaghetti
- Be sure not to overcook your spaghetti noodles. I always cook for one minute less than suggested to have a little bite to my noodles.
- Use your favorite protein for a more hearty meal. Ive used chopped rotisserie chicken, ground beef, Italian Sausage and even shrimp.
- Saute any of your favorite vegetables to add as well. This is a versatile weeknight meal to get creative with!
For more Picky Palate diner recipes click HERE.
What To Do With Leftovers
Storing.Leftovers can be stored in an airtight container in the fridge for 3-5 days.
Reheating. We typically reheat this pasta in the microwave, but this can also be done in a pot on the stove. You may need to add a little more broth if its too thick when reheating.
Freezing.If you plan to freeze this dish, leave the pasta undercooked as the freezing process will make thoroughly cooked pasta mushy. Store the cooked dish in a freezer safe airtight container for months.
To reheat, thaw in the fridge and reheat on the stove top stirring constantly to keep the cream base from curdling.
Just another quick, easy dinner meal! We hope you love this easy pasta dish.
What to serve with Creamy Penne Pasta:
- Cheesy Garlic Bread
For more easy pasta recipes, check out:
- Spaghetti Carbonara
- Bowtie Pasta with Italian Sausage
Course Main Course
- salt and pepper to taste
Cook pasta according to packaged directions.
Melt butter in a medium sauce pan, add garlic.
Cook for 1 minute over medium heat
Add flour and cook for an additional minute, stirring constantly.
Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately.
Pour sauce over pasta and serve.
Recipe adapted from HERE.
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A Classic Southern Side Dish
My family will always choose Spaghetti and Cheese over Macaroni and Cheese. Its literally a no brainer in my household. I grew up having spaghetti instead of mac and cheese as a side dish. Very rarely would my mom or aunts use elbow macaroni. We still refer to the spaghetti and cheese as mac and cheese. I know. Makes no sense, right? Just trust me and this recipe.
I use thin spaghetti. Ive never enjoyed the regular sized spaghetti. Not quite sure why. But, you may use any size you prefer.
Since, this dish requires very little ingredients, it can easily lack flavor. I avoid this in my recipe by boiling the pasta in water with chicken bouillon powder added. That simple addition makes a big statement in taste.
Heres where the debate comes into play. Which cheese should you use?? I will argue with anyone that the American cheese from the deli of your supermarket is the best in this dish! Some will say its Velveeta. My mom would say its whatever sliced cheese you have in the refrigerator! Just dont complicate this stuff. Its simple, its classic, and it goes with almost anything! If you pull up to a cookout in Louisiana, you better believe youll see a pan of Spaghetti and Cheese or Cheese Spaghetti.
Now, go ahead and start cooking. Make sure you call your Auntie and tell her Coops Spaghetti and Cheese is better than hers. We still love her though. Hey, Auntie!!
How To Make Three Cheese Spaghetti From Scratch
1. Grate the Compté and Emmental cheese and cut in small blocks the gorgonzola cheese.
2. Chop and Fry the garlic with some olive oil in a large saucepan at medium fire. when the garlic turns golden, pour the heavy cream and stir for 7-10min until the sauce gets thick.
3. Cook the pasta while the sauce is taking shape I recommend cooking them al-dente, with some salt. .
4. Melt all the cheese in the sauce, at this point feel free to add some extra salt and ground black pepper.
5. Add the spaghetti to the sauce bit by bit with a pasta spoon, mix thoroughly between each addition. If the cheese sauce gets too thick use a small amount of pasta water until you get the texture desired.
6. Serve with chopped parsley and ground black pepper. If youre thinking about having some wine with it, I recommend picking a good bottle of medium-bodied white Chardonnay!
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Cheese Sauce Step By Step
Classic cheese sauce begins with béchamel a simple white sauce made of butter, flour, milk, and a few seasonings. Cheese is then added to the white sauce to create cheese sauce . Here are the three basic steps to make cheese sauce:
Its that simple, but the trick is knowing how to make the roux, how to add the milk without creating lumps, and how to add the cheese so the sauce turns out smooth and not grainy.
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How To Store Pasta With Garlic And Cheese
Leftover pasta will keep for several days in a tightly sealed container in the fridge. You can microwave it to reheat it, but it tends to make the texture a bit gummy. If you would like to opt for a stovetop reheat, put the pasta and a little water or oil in a saucepan over low heat until it’s hot all the way through. Add a little more olive oil, cheese, or herbs to garnish if desired.
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Mastering Cacio E Pepe
So whats the problem? The main issue is that were trying to make a creamy sauce out of a very hard, dry, aged cheese.
The problem with older cheeses is twofold. First, theyre relatively low in moisture, which means that theyre more prone to breakingtheir internal fat wants to escape. Second, they have a much tighter protein structure. The first problem is easy to fix: Just add more water to the mix. Using the water youve cooked your pasta in is especially effective, as it adds starch, which can help to thicken and emulsify the sauce.
J. Kenji Lopez-Alt
Fixing the problem of clumped proteins is more difficult. As the cheese is heated, those proteins, with the help of calcium, have a tendency to stick to each other in long, tangled chains. Heat up your cheese too fast and you end up with large balls of protein that refuse to break down no matter how vigorously you stir, and heating them only makes them tighter.
You can clearly see this happening if you try to cook cacio e pepe in a pan thats too hot: The cheese proteins form a film on the bottom of the pan.
J. Kenji Lopez-Alt
The only real solution is to not let it happen in the first place. There are a few ways you can go about this. Some recipes call for a few tablespoons of heavy cream, but I find it can dilute flavor more than Id like. Butter can also help the cheese melt smoothly, but, if you use too much, it can have the same dulling effect as heavy cream.
J. Kenji Lopez-Alt
How To Make Baked Cream Cheese Spaghetti:
Step 1. Preheat the oven to 350 degrees.
Step 2. Cook the spaghetti to your liking and drain.
Step 3. Return the spaghetti to the pot, and mix with the cream cheese until combined.
Step 4. Heat the ground beef in a skillet over medium-high heat on the stove. Cook seasoned with salt and pepper to taste until completely browned. Drain any excess grease.
Step 5. Add the garlic and Italian seasoning to the meat, and stir to combine.
Step 6. Pour the sauce into the meat mixture, and simmer for 5 minutes.
Step 7. Place a bit of the meat mixture in the bottom of a well-greased 9×13 baking dish.
Step 8. Top the mixture with the spaghetti.
Step 9. Add the rest of the meat mixture on top of the spaghetti.
Step 10. Sprinkle the mozzarella cheese and parmesan on top.
Step 11. Bake for 30-40 minutes.
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Cream Cheese Pasta Sauce Ingredients
- Cream Cheese you want any full fat cream cheese for this recipe.
- Butter unsalted is what we used, but either will work, you will just salt to taste at the end.
- ParmesanCheese Freshly grated is a must for this sauce! Fresh grated cheese is always so much better.
- Fresh minced garlic a must have for any cheese sauce in my opinion! If you are making this for kids you can reduce the amount of garlic you use.
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Four Cheese Spaghetti Recipe
Ive been wanting to make a variation of this recipe for months now, and I finally set out to create my version this week. I have seen pre-shredded packs of the 4-Cheese Italian blend before, in fact I used it in these Italian Chicken Quesadillas. But twice I searched my local grocery store for this blend and came up empty handed. Plus, cooking with pre-packaged cheese isnt my favorite thing because Ive found that more often than not it just doesnt melt as well as freshly shredded cheese.
So the other day I was craving this creamy four cheese spaghetti and decided I was going to pull it together with whatever was in my fridge. Which happened to be Romano, Parmesan, Mozzarella and cream cheese. Close enough for me!
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How Long Is It Good For
This Four Cheese Spaghetti will stay good in the refrigerator for up to 4 5 days. Make sure to store it in an airtight container to keep it fresh for as long as possible I like these super airtight glass containers for pretty much all our leftovers.
To reheat, you can use either the microwave or the stove. The sauce will probably be a little too thick so you can use a splash of broth or water to get it back to its original consistency.
Easy Homemade Macaroni & Cheese
I am always on the lookout for new side dishes. so we dont get tired of the same old things. I came across this Baked Spaghetti and Cheese recipe in one of my old Southern Living cookbooks and decided to give it a whirl. WOW! I am so glad I found this recipe. It was delicious! Chicken Legs said this was so much better than traditional macaroni and cheese.
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How To Make // The Steps
This simple pasta with boursin cheese is prepared on the stovetop in a few easy steps. Simply:
Dinner on the table in 15 minutes.
Starchy Pasta Water The Secret Ingredient
It isnt that much of an exaggeration to call this the liquid gold of Italian cooking. Once the pasta is nearly cooked, scoop out a ladle or cup of the rich starchy water.
It is perfect for stretching out the sauce and it adds a luxurious richness and silky smooth texture. If your sauce seems a bit flat, or you need it to go further, the pasta water will work wonders, without adding the heaviness and calories that extra oil or butter does.
The starch in the water creates an emulsion with the fat or oil in the pasta sauce, so for best results take the water out of the pan at the end of the pasta cooking time.
When draining your pasta shake the sieve or colander over the cooking pan to reserve a few last spoons of the rich pasta water. I nearly always add these to the sauce.
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How To Make Mac And Cheese With Spaghetti Noodles
- Cook spaghetti noodles of choice according to package directions.
- Make a roux with butter and flour. Add milk and seasonings, whisking 5-6 minutes until bubbly and thickened.
- Melt in shredded cheese until smooth.
- Add cooked spaghetti noodles, tossing to coat.
- Enjoy as-is for a one pot spaghetti mac and cheese, or transfer to a casserole dish to bake.
- Top with additional cheese and bake at 350°F 22-25 minutes.
How To Prevent The Cheese Sauce From Getting Curdled Or Gritty
Well, sticking to a scientific fact, the cheese starts to disintegrate at about a temperature of one hundred and sixty degrees Fahrenheit. Please be very careful while you are making the sauce, a little carelessness will make you burn your hands and fingers, or they fall on any part. The melting is a very low and slow process. Check out the following things to prevent your cheese sauce from curdling.
The Course is an Appetizer, and it is an American Cuisine.
The Cooking Time will be 20 minutes, with no preparation time, and hence the Total Time will be 20 minutes. This will serve six people. The Calories present in this is 151kcal.
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What To Serve It With
How to cook the perfect steak
Baked Chicken Goujons
Melt the butter in a large frying pan over a medium heat.
Add the chopped shallot and fry for 3-4 minutes, until softened.
Add the minced garlic and cook for a further 1 minute.
Add cream and Stilton, and heat over a low heat, stirring often until the Stilton melts and the sauce thickens slightly. This should take about 5 minutes. You can help the Stilton to melt down easier by crushing it with the back of your spoon when stirring.
Stir in the Worcestershire sauce and pepper.
You can serve right away, it let it continue to cook over a low heat for a few more minutes if you would like the sauce to thicken up further.
Can I make it ahead?
Yes you can, just cool and cover the sauce and refrigerate for up to two days. Then when required, heat gently over a low heat, stirring all the time until piping hot. You can add a splash of milk if its too thick.
Try using Roquefort instead of Stilton or Gorgonzola for a milder cheese sauce. If you dont have shallots, white or brown onions will work, just make sure they are finely sliced.
Nutritional information is per serving. This recipe serves 4.
Calories: 299kcalCarbohydrates: 4gProtein: 8gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 543mgPotassium: 169mgFiber: 1gSugar: 1gVitamin A: 969IUVitamin C: 2mgCalcium: 200mgIron: 1mg
Keywords Sauce for steak, Stilton
Hi Im Nicky
How To Make Baked Spaghetti
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Baked spaghetti is a simple, yet deliciously filling, dinner for the whole family. Made with noodles, ground beef, sauce, and plenty of gooey cheese, it’s the definition of comfort food. For an even creamier version that will remind you more of lasagna, add extra dairy, like cottage cheese and sour cream. Don’t forget to save the leftovers!
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How To Make A Cheese Sauce
Heres where it gets good! Really good! To make a cheese sauce:
Remember to always remove from the heat before adding cheese, the milk will still be plenty hot enough to melt it. Cheese can separate or become grainy if it gets too hot.
Be sure to adjust for taste, feel free to add a splash of hot sauce or garlic powderanything that you want!
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