Four Cheese Pasta

5 from 2 votes

Italian seasonings mixed with cavatappi pasta and a rich four-cheese sauce create a timeless classic that promises to delight cheese lovers of all ages.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish, Side Dish

Cuisine: Italian

Servings: Servings

Author: Mariam Ezzeddine

Ingredients

1 lb cavatappi pasta
¼ cup unsalted butter
¼ cup all-purpose flour
2 ½ cups whole milk
¾ cup monterey jack cheese grated
½ cup sharp white cheddar cheese grated
½ cup parmesan cheese grated
4 oz provolone cheese grated
1 teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground pepper

Instructions

Cook the pasta according to the package instructions, but subtract 1 minute from the recommended cooking time. Once cooked, drain the water and set aside. (Remember to reserve ½ cup of pasta water for later use.)
In a large skillet, melt the butter over medium heat. Once melted, sprinkle in the flour and cook for about a minute.
Slowly whisk in the milk and continue cooking until the sauce is smooth, without any lumps, and begins to thicken.
Gradually add the grated cheeses one by one, stirring continuously until melted and the sauce is creamy. Then, add the garlic powder, basil, oregano, salt, and pepper. Cook for a couple of minutes until everything is well combined.
Add the cooked pasta to the cheesy sauce and toss until the pasta is evenly coated with the sauce.
Serve the creamy and cheesy pasta while it's still warm, and enjoy!

Notes

Use High-Quality Cheeses: Opt for the best-quality cheeses you can find for the richest and most flavorful sauce.

Cook Pasta Al Dente: Be sure to cook the pasta just until al dente, as it will continue to cook slightly when combined with the hot cheese sauce.

Reserve Pasta Water: Save some of the pasta cooking water before draining, as it can be used to thin out the sauce if needed.

Grate your own cheese. Freshly grated cheese melts smoother than pre-shredded cheese because of the addition of anti-caking agents. Good quality cheeses make all the difference.

Nutrition