Print
30-Minute One Pot Cheesy Pasta
30-Minute One Pot Cheesy Pasta is hands down the best. The layers of cheesy flavor is unbeatable.This dish will quickly become a family favorite.
Servings 6 -8
Calories 971kcal
Ingredients
- 16 ounces pasta shells
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 4 cups half-and-half or milk
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup grated Parmigiano-Reggiano
- 1 cup grated Gouda cheese
- 1 cup grated sharp white cheddar cheese
- 6 ounces mascarpone cheese
Optional Toppings
- fresh parsley optional
- grated Parmesan cheese
Instructions
- Cook pasta package directions. Strain and rinse with cold water, set aside.
- In the same pot, melt 4 tablespoons butter over medium-high heat.
- Gradually whisk in the flour and cook for 2 minutes, making sure to stir occasionally.
- Reduce the heat to low and slowly whisk in the milk, cornstarch, evaporated milk, Dijon mustard, and remaining spices.
- Once everything is combined increase heat to medium-high and bring to a boil, whisking constantly.
- Once brought to a boil, reduce heat to medium and let it simmer 4-5 minutes or until thickened.
- Remove from heat and whisk in Parmigiano-Reggiano, Gouda cheese, sharp white cheddar cheese and mascarpone cheese until melted and smooth.
- Add pasta and stir to combine, making sure all of the noodles are evenly coated.
- Top with optional toppings if desired.
- Serve immediately.
Notes
Recipe inspired by Four Cheese Chicken Pasta Bake Recipe adapted from Jalapeno Popper Mac & Cheese
Nutrition
Calories: 971kcal | Carbohydrates: 71g | Protein: 36g | Fat: 59g | Saturated Fat: 37g | Cholesterol: 176mg | Sodium: 1158mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1705IU | Vitamin C: 1.5mg | Calcium: 791mg | Iron: 1.7mg