Simple Cheese Sauce For Pasta Recipe
Creamy Cheese Sauce Pasta Recipe is a homemade white sauce made with a blend of four cheeses. It's so creamy and packed with a depth of flavors that complement each other beautifully. It is ready in 20 minutes and is perfect with pasta, vegetables, potatoes, and more!
Servings: 4 - 6 servings
Ingredients
- 1 package of your favorite DeLallo pasta (we love DeLallo Spaghetti, Shellbows, or Rigatoni for this sauce, but any shape will work). 454 gr
Creamy Pasta Sauce:
- 1 cup whole milk or heavy cream
- ½ cup butter
- 2-3 garlic cloves finely chopped, or 1 teaspoon garlic powder
- 1 ¼ cups freshly shredded mozzarella cheese
- 1 cup freshly shredded provolone cheese
- ½ cup freshly grated pecorino romano cheese
- ½ cup grated parmigiano cheese
- Reserved pasta cooking water
- Salt and pepper to taste
Optional Topping (so good!):
- ½ cup panko breadcrumbs
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons fresh parsley finely chopped
- Salt and black pepper to taste
Instructions
- Prepare the Optional Topping: In a small skillet, heat the olive oil over medium heat. Add the panko breadcrumbs and toast until golden brown, stirring frequently. Remove from heat and stir in the lemon zest, chopped parsley, salt, and pepper. Set aside until ready to use.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. While the pasta cooks, make the sauce.
- Prepare the Cheese Sauce: Melt the butter in a large saucepan over medium heat. Add the finely chopped garlic (or garlic powder) and sauté until fragrant, about 1-2 minutes.
- Make the Creamy Base: Pour in the whole milk or heavy cream, stirring constantly. Allow the mixture to heat through, but do not let it come to a boil.
- Add the Cheeses. Turn the heat to a low simmer. Gradually add the grated parmigiano, shredded mozzarella, shredded provolone, and grated Romano cheese. Stir continuously until all the cheeses have melted and the sauce is smooth and creamy.
- Reserve 1 cup of the pasta cooking water and then drain the pasta.
- Season the sauce with salt and pepper to taste. Add the cooked pasta to the sauce and toss to coat evenly. Cook another 2 minutes at a very low heat while continuously stirring the pasta into the sauce. Add a bit of the starchy pasta water (until desired consistency) and stir to combine. The sauce will thicken and coat the pasta.
- Serve the pasta immediately, garnished with the toasted panko mixture (if desired). Mangia!
Notes
- Use Freshly Grated Cheese: Freshly grating your cheese rather than using pre-shredded varieties ensures a smoother sauce, as pre-shredded cheeses often contain anti-caking agents that can affect the sauce's texture.
- Low and Slow Heating: When making the cheese sauce, heat it gently over medium-low heat to prevent the cheese from separating or becoming grainy. Patience is key for a smooth, creamy result.
- Salt the Pasta Water: Generously salt the water when cooking your pasta. This is your chance to season the pasta itself and will enhance the overall flavor of the dish.
- Room Temperature Ingredients: Let the cheeses and dairy ingredients come to room temperature before adding them to the sauce. This helps them melt more evenly and smoothly.
- Stir Constantly: When adding the cheeses to the sauce, stir constantly to ensure they melt evenly and don't clump or burn.
- Adjust Consistency: If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency. Conversely, if the sauce is too thin, let it simmer for a bit to thicken.
- Serve Immediately: Cheese sauce pasta is best enjoyed fresh. The sauce can thicken and become less creamy if it sits too long.
Nutrition
Calories: 978kcal | Carbohydrates: 90g | Protein: 42g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1022mg | Potassium: 450mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1485IU | Vitamin C: 0.5mg | Calcium: 815mg | Iron: 2mg
