Description
A creamy, cheesy, one‑pan pasta that comes together in just 20 minutes! Made with two cheeses, a touch of cream, and ready with minimal cleanup—perfect for busy evenings.
Ingredients
Scale
- 8 oz pasta (penne, fusilli, or elbow macaroni)
- 2 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded white cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp unsalted butter
- 2 cloves garlic (minced)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Instructions
- In a large skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
- Add pasta, broth, cream, salt, and pepper. Stir to combine and bring to a simmer.
- Cover and cook over medium‑low heat for 10–12 minutes, stirring occasionally, until pasta is cooked and most liquid is absorbed.
- Remove from heat; immediately stir in cheddar and mozzarella until melted into a creamy sauce.
- Taste and adjust seasoning. Serve hot with extra cheese or fresh herbs.
Notes
-
Swap cheeses: try Gruyère, fontina, or Monterey Jack.
-
Stir in veggies like spinach, peas, mushrooms or proteins such as chicken or bacon.
-
Use half-and-half or milk for a lighter twist, and reduce butter if desired.
-
Add heat with red pepper flakes or smoky paprika.
-
Leftovers? Reheat with a splash of milk or broth for extra creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 430