Magical Four Cheese Pasta
This Magical Four Cheese Pasta is so creamy and rich it’s magical! Perfect for a special dinner with the family.
Disregard my poor photography of this Magical Four Cheese Pasta. It does not capture the creaminess and depth of flavor wrapped around each pasta noodle.
I will work on my photography skills. You? Go and make this!
This is not a routine dish. This is a rare dish.
A whole stick of butter? Eight ounces of cream cheese? And then three more cheeses? And cream?!? Yes, yes, yes, and yes! And it is magical.
Keep In Mind…
- You may be tempted to double the pasta to make it all stretch, but don’t! All that sauce is what makes it magical and if you double the pasta, it’ll just be bland and typical. (I know because I’ve tried!)
- This recipe originally had chicken in it, but by omitting it, it makes a decadent vegetarian dish perfect for Cheesefare week.
- I use gluten free pasta. I like this kind! I also doubled this and cooked it in my beloved dutch oven. It went straight from stovetop to oven.
- I don’t make this recipe often because it is so rich, but that also makes it magical and perfect for Cheesefare week!
Magical Four Cheese Pasta
A pasta dish so rich and creamy it's magical!
Ingredients
- 8 oz pasta of your choice (I prefer fettuccine or spaghetti)
- 1 T butter
- 1/2 small onion, diced
- 3 cloves garlic, minced
- pinch of salt
- 1 c vegetable broth
- 1/2 c cream
- 2 t arrowroot powder
- 1/2 c butter
- 8 oz cream cheese, cubed
- 1 c cream
- 1/2 c shredded mozzarella cheese
- 1/2 c shredded Swiss cheese
- 3/4 c Parmesan cheese
Instructions
- Start preparing your pasta according to package directions.
- Preheat the oven to 350 degrees.
- Meanwhile, in a medium pot or dutch oven, melt the butter over medium heat. Add the onion and sprinkle with salt.
- Once onion is soft, add garlic.
- Slowly stir in the broth.
- Mix the cream and arrowroot in a measuring cup. Stir into the broth.
- Cook on low heat until it starts to thicken.
- Add the butter, cream cheese, cream, mozzarella, Swiss, and Parmesan.
- Stir well periodically while everything melts. Do a taste check to see if it needs more salt.
- Once smooth, add in the cooked, drained pasta and mix together.
- Place in a 2 1/2 quart baking dish (or leave in your dutch oven) and cover.
- Bake in the oven for 30 minutes.
Notes
* You can add 2 1/2 c cooked chopped meat of choice (chicken, ham, etc). Mix in before baking.
* You can make a breabcrumb topping as well if you have the time! Put it on before baking and take the cover off halfway through.
If you try this, I’d love to hear how you enjoyed it!
*This post contains affiliate links, which means if you make a purchase I make a small commission at no extra cost to you.
