Creamy Three Cheese Spaghetti (Printer View)

A creamy blend of three cheeses tossed with spaghetti for a rich and comforting dish.

# What you'll need:

→ Pasta

01 - 12 oz dried spaghetti
02 - 1 tablespoon salt (for pasta water)

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 3/4 cup plus 1 tablespoon whole milk
05 - 1/3 cup plus 1 tablespoon heavy cream
06 - 3/4 cup grated mozzarella
07 - 2/3 cup grated Parmesan
08 - 2/3 cup grated cheddar

→ Seasonings

09 - 1 clove garlic, finely minced
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - Salt, to taste

→ Garnish

13 - 2 tablespoons chopped fresh parsley (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente following package instructions. Reserve 1/2 cup of pasta water before draining.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Pour in whole milk and heavy cream, bringing the mixture to a gentle simmer. Reduce heat to low.
04 - Gradually incorporate mozzarella, Parmesan, and cheddar, stirring constantly until the sauce is smooth and fully melted.
05 - Add black pepper, nutmeg if using, and salt to taste.
06 - Add drained spaghetti to the sauce. Toss thoroughly, adding reserved pasta water as needed to reach a creamy consistency.
07 - Plate immediately and garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • Rich and creamy texture from three different cheeses
  • Quick and budget-friendly for busy weeknights
02 -
  • This pasta contains common allergens: milk and wheat
  • Substitute cheeses and pasta carefully to avoid hidden allergens
03 -
  • Reserve pasta water to adjust sauce texture for extra silkiness
  • Try adding red pepper flakes or a squeeze of lemon juice for a flavor kick
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