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)

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