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four cheese pasta cheesecake factory

Four Cheese Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 760
Ingredients Method Notes

Ingredients
  

  • 12 oz rigatoni or penne
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 cup freshly grated parmesan
  • 1 cup shredded fontina
  • 1/2 cup crumbled gorgonzola
  • 1/2 cup shredded asiago (or romano)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Boil the 12 oz pasta in salted water for 9 to 10 minutes until just short of al dente, then reserve 1 cup of the pasta water before draining.
  2. Melt the 3 tbsp butter in a saucepan over medium heat, whisk in the 3 tbsp flour, then slowly whisk in the 2 cups whole milk, 1 cup heavy cream, and 2 cloves minced garlic until thickened, about 4 minutes.
  3. Lower the heat and stir in the 1 cup parmesan, 1 cup fontina, 1/2 cup gorgonzola, 1/2 cup asiago, 1/2 tsp salt, and 1/4 tsp pepper in batches until smooth, about 3 minutes.
  4. Toss the drained pasta with the sauce, loosening with reserved pasta water as needed, then top with the 2 tbsp parsley and serve hot.

Notes

Grate the cheese yourself and keep the heat low when it goes into the sauce, since that's the one step that decides whether you end up with a silky sauce or a grainy one. This recipe doesn't need any resting time, so it's genuinely ready to eat in 30 minutes.