Name: One-Pan White Cheddar Mozzarella Pasta Delight
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 12 oz (about 3 cups) uncooked penne or rotini pasta; 3 cups milk (whole or 2% preferred); 1 cup low-sodium chicken broth (or vegetable broth for vegetarian option); 1 tablespoon unsalted butter; 1 tablespoon olive oil; 3 cloves garlic, minced; 1/2 teaspoon onion powder; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon crushed red pepper flakes (optional, for heat); 1 1/2 cups shredded white cheddar cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese (optional, for extra richness); 1 tablespoon cream cheese (optional, for creamier texture); 2 tablespoons chopped fresh parsley (for garnish)

There’s something undeniably comforting about a creamy, cheesy pasta dish—especially when it only takes one pan and minimal cleanup. That’s exactly what makes the One-Pan White Cheddar Mozzarella Pasta Delight a winner on busy weeknights or cozy weekends. Rich, luscious white cheddar blends with gooey mozzarella to create a dreamy cheese sauce that coats every piece of pasta.

This pasta is ultra-satisfying, family-friendly, and easily customizable. The beauty of this dish lies in its simplicity: pantry staples, one pan, and under 30 minutes to a creamy, decadent dinner. Whether you’re cooking for a hungry family or want leftovers for lunch, this recipe is a guaranteed hit.

Let’s dive into everything you need to know to make this dish an all-time favorite.

Ingredients:

12 oz (about 3 cups) uncooked penne or rotini pasta
3 cups milk (whole or 2% preferred)
1 cup low-sodium chicken broth (or vegetable broth for vegetarian option)
1 tablespoon unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon crushed red pepper flakes (optional, for heat)
1 1/2 cups shredded white cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese (optional, for extra richness)
1 tablespoon cream cheese (optional, for creamier texture)
2 tablespoons chopped fresh parsley (for garnish)

Preparation:

Step 1: Sauté the Aromatics

In a large, deep skillet or non-stick saucepan, heat butter and olive oil over medium heat. Once the butter is melted and bubbling, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to brown it—just let it soften to release its aroma.

Step 2: Add the Pasta and Liquids

Pour the uncooked pasta into the pan, followed by the milk and chicken broth. Stir in onion powder, salt, black pepper, and red pepper flakes (if using). Stir gently to make sure the pasta is evenly distributed in the liquid.

Step 3: Simmer and Cook the Pasta

Bring the mixture to a gentle boil, then reduce heat to low and cover the pan. Let it simmer for 12–15 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid and become tender. If it gets too thick before the pasta is fully cooked, add a splash more milk or broth.

Step 4: Stir in the Cheeses

Once the pasta is tender, reduce heat to low. Stir in the white cheddar, mozzarella, and Parmesan (if using) until melted and creamy. Add the cream cheese for extra creaminess if desired. Stir until the sauce fully coats the pasta and is smooth and luscious.

Step 5: Garnish and Serve

Remove from heat. Sprinkle with fresh parsley and a pinch of black pepper before serving. Serve hot and gooey—straight from the skillet to your plate!

Variation:

Protein Boost: Add grilled chicken, sautéed shrimp, or ground turkey to make it a heartier main course.
Veggie Add-ins: Toss in spinach, peas, roasted broccoli, or sun-dried tomatoes for extra color and nutrition.
Baked Finish: After stirring in the cheese, pour the mixture into a greased baking dish. Top with extra mozzarella and breadcrumbs, then broil for 3-5 minutes until bubbly and golden.
Spice It Up: Swap mozzarella with pepper jack and add diced jalapeños for a spicy twist.

COOKING Note:

Use whole milk for the creamiest texture. Skim milk may cause the sauce to thin too much.
Stir frequently in the final 5 minutes to prevent cheese clumping or sticking.
Shredding cheese from a block instead of using pre-shredded packs will result in a smoother sauce (no anti-caking agents).

Serving Suggestions:

Serve with a crisp green salad drizzled in balsamic vinaigrette.
Garlic bread or Texas toast pairs beautifully for scooping up leftover cheese sauce.
For wine lovers, a chilled glass of Sauvignon Blanc or Chardonnay complements the creamy cheeses perfectly.
Turn it into a side dish alongside grilled steak or roasted chicken.

Tips:

Don’t skip the butter and oil combo—it helps develop a rich base flavor before the pasta simmers.
For a lighter version, use low-fat milk and reduce the cheese slightly.
To reheat leftovers, add a splash of milk before microwaving or warming on the stove to bring back creaminess.
Use short pasta shapes that hold sauce well—penne, rotini, shells, or fusilli are ideal.

Prep Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Nutritional Information (Per Serving – Approximate for 6 servings):

Calories: 460
Protein: 18g
Sodium: 420mg

Note: Values may vary slightly depending on ingredients and portion sizes.

FAQs:

Can I make this ahead of time?

Yes! This dish can be made 1–2 days ahead. Reheat gently on the stove or microwave with a splash of milk to maintain creaminess.

Can I freeze this pasta?

It’s best enjoyed fresh, but you can freeze it. Let it cool completely, then store in a freezer-safe container. Reheat slowly, stirring in extra milk or broth as needed.

What kind of cheese works best?

A sharp white cheddar delivers bold flavor. Mozzarella gives it that gooey texture. You can also mix in Monterey Jack, Fontina, or Gruyère for added flair.

Can I make this gluten-free?

Absolutely. Use your favorite gluten-free pasta and check that your broth and cheese are gluten-free as well.

Is it vegetarian?

Yes, if you use vegetable broth instead of chicken broth. It’s already meat-free and full of flavor!

Conclusion

The One-Pan White Cheddar Mozzarella Pasta Delight is everything a comfort food lover dreams of—cheesy, creamy, and irresistibly good with hardly any cleanup. It’s the kind of dish that gathers everyone around the table, fork in hand and smiles all around. Whether you’re feeding picky kids, impressing a guest, or just treating yourself after a long day, this pasta will never let you down.

Plus, with one pan, minimal ingredients, and max flavor, it checks all the boxes for a perfect weeknight dinner. Add it to your rotation—you’ll thank yourself later.

One-Pan White Cheddar Mozzarella Pasta Delight

Author: Imili Johnson
Total Time: 25 minutes

Print Recipe

Ingredients

Scale

12 oz (about 3 cups) uncooked penne or rotini pasta
3 cups milk (whole or 2% preferred)
1 cup low-sodium chicken broth (or vegetable broth for vegetarian option)
1 tablespoon unsalted butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon crushed red pepper flakes (optional, for heat)
1 1/2 cups shredded white cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese (optional, for extra richness)
1 tablespoon cream cheese (optional, for creamier texture)
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Sauté the Aromatics

In a large, deep skillet or non-stick saucepan, heat butter and olive oil over medium heat. Once the butter is melted and bubbling, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to brown it—just let it soften to release its aroma.

Step 2: Add the Pasta and Liquids

Pour the uncooked pasta into the pan, followed by the milk and chicken broth. Stir in onion powder, salt, black pepper, and red pepper flakes (if using). Stir gently to make sure the pasta is evenly distributed in the liquid.

Step 3: Simmer and Cook the Pasta

Bring the mixture to a gentle boil, then reduce heat to low and cover the pan. Let it simmer for 12–15 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid and become tender. If it gets too thick before the pasta is fully cooked, add a splash more milk or broth.

Step 4: Stir in the Cheeses

Once the pasta is tender, reduce heat to low. Stir in the white cheddar, mozzarella, and Parmesan (if using) until melted and creamy. Add the cream cheese for extra creaminess if desired. Stir until the sauce fully coats the pasta and is smooth and luscious.

Step 5: Garnish and Serve

Remove from heat. Sprinkle with fresh parsley and a pinch of black pepper before serving. Serve hot and gooey—straight from the skillet to your plate!

Notes

Use whole milk for the creamiest texture. Skim milk may cause the sauce to thin too much.
Stir frequently in the final 5 minutes to prevent cheese clumping or sticking.
Shredding cheese from a block instead of using pre-shredded packs will result in a smoother sauce (no anti-caking agents).

Prep Time: 5 minutes
Cook Time: 20 minutes

Nutrition

Calories: 460
Sodium: 420mg
Protein: 18g

Let’s dive into everything you need to know to make this dish an all-time favorite.

Ingredients:

12 oz (about 3 cups) uncooked penne or rotini pasta

3 cups milk (whole or 2% preferred)

1 cup low-sodium chicken broth (or vegetable broth for vegetarian option)

1 tablespoon unsalted butter

1 tablespoon olive oil

3 cloves garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon ground black pepper

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon crushed red pepper flakes (optional, for heat)

1 1/2 cups shredded white cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese (optional, for extra richness)

1 tablespoon cream cheese (optional, for creamier texture)

2 tablespoons chopped fresh parsley (for garnish)

Preparation:

Step 1: Sauté the Aromatics

In a large, deep skillet or non-stick saucepan, heat butter and olive oil over medium heat. Once the butter is melted and bubbling, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to brown it—just let it soften to release its aroma.

Step 2: Add the Pasta and Liquids

Pour the uncooked pasta into the pan, followed by the milk and chicken broth. Stir in onion powder, salt, black pepper, and red pepper flakes (if using). Stir gently to make sure the pasta is evenly distributed in the liquid.

Step 3: Simmer and Cook the Pasta

Step 4: Stir in the Cheeses

Once the pasta is tender, reduce heat to low. Stir in the white cheddar, mozzarella, and Parmesan (if using) until melted and creamy. Add the cream cheese for extra creaminess if desired. Stir until the sauce fully coats the pasta and is smooth and luscious.

Step 5: Garnish and Serve

Remove from heat. Sprinkle with fresh parsley and a pinch of black pepper before serving. Serve hot and gooey—straight from the skillet to your plate!

Variation:

Protein Boost: Add grilled chicken, sautéed shrimp, or ground turkey to make it a heartier main course.

Veggie Add-ins: Toss in spinach, peas, roasted broccoli, or sun-dried tomatoes for extra color and nutrition.

Baked Finish: After stirring in the cheese, pour the mixture into a greased baking dish. Top with extra mozzarella and breadcrumbs, then broil for 3-5 minutes until bubbly and golden.

Spice It Up: Swap mozzarella with pepper jack and add diced jalapeños for a spicy twist.

COOKING Note:

Use whole milk for the creamiest texture. Skim milk may cause the sauce to thin too much.

Stir frequently in the final 5 minutes to prevent cheese clumping or sticking.

Shredding cheese from a block instead of using pre-shredded packs will result in a smoother sauce (no anti-caking agents).

Serving Suggestions:

Serve with a crisp green salad drizzled in balsamic vinaigrette.

Garlic bread or Texas toast pairs beautifully for scooping up leftover cheese sauce.

For wine lovers, a chilled glass of Sauvignon Blanc or Chardonnay complements the creamy cheeses perfectly.

Turn it into a side dish alongside grilled steak or roasted chicken.

Tips:

Don’t skip the butter and oil combo—it helps develop a rich base flavor before the pasta simmers.

For a lighter version, use low-fat milk and reduce the cheese slightly.

To reheat leftovers, add a splash of milk before microwaving or warming on the stove to bring back creaminess.

Use short pasta shapes that hold sauce well—penne, rotini, shells, or fusilli are ideal.

Prep Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Nutritional Information (Per Serving – Approximate for 6 servings):

Calories: 460

Protein: 18g

Sodium: 420mg

Note: Values may vary slightly depending on ingredients and portion sizes.

FAQs:

Can I make this ahead of time?

Yes! This dish can be made 1–2 days ahead. Reheat gently on the stove or microwave with a splash of milk to maintain creaminess.

Can I freeze this pasta?

It’s best enjoyed fresh, but you can freeze it. Let it cool completely, then store in a freezer-safe container. Reheat slowly, stirring in extra milk or broth as needed.

What kind of cheese works best?

A sharp white cheddar delivers bold flavor. Mozzarella gives it that gooey texture. You can also mix in Monterey Jack, Fontina, or Gruyère for added flair.

Can I make this gluten-free?

Absolutely. Use your favorite gluten-free pasta and check that your broth and cheese are gluten-free as well.

Is it vegetarian?

Yes, if you use vegetable broth instead of chicken broth. It’s already meat-free and full of flavor!

Conclusion

Plus, with one pan, minimal ingredients, and max flavor, it checks all the boxes for a perfect weeknight dinner. Add it to your rotation—you’ll thank yourself later.

Ingredients

Instructions

Notes

Nutrition