Three Cheese Spaghetti

about the recipe

Dreaming of a creamy, cheesy pasta dish that delivers gourmet flavors but is easy enough for a weeknight?  This Cheese Spaghetti Recipe fits the bill!  With three cheeses and a garlicky kick, this unapologetically cheesy dish is a welcome change from the ordinary.

INGREDIENTS

– 16 ounces spaghetti – 2 cups milk – ½ onion quartered – 1 tablespoon black peppercorns – 1 clove garlic – 2 tablespoons butter – 2 tablespoons flour – ½ teaspoon sea salt – ¼ teaspoon dry mustard – 1 cup grated gruyere cheese – ½ cup grated white cheddar – ½ cup grated parmesan use rennet free to keep this vegetarian – ½ teaspoon Worcestershire sauce use a vegetarian brand if desired

– Cook the spaghetti in salted water according to package directions. Drain, reserving at least 1 cup of the cooking water. – Meanwhile, heat the milk, onion, peppercorns and garlic in a saucepan over medium high heat.

– Cook until the milk begins to steam and set aside. – In a separate saucepan, melt the butter over medium-high heat. – Sprinkle the flour and whisk until the flour and butter are a paste.

– Cook for 30 seconds. – Strain the infused milk and add about half to the roux. – Whisk until smooth, and then add the remaining milk. Reduce heat to low.

– Add the salt and dry mustard. – Simmer for 2 minutes. – Add the gruyere, white cheddar, parmesan, and Worcestershire sauce.

– Cook, stirring often, until the cheese melts.

– Add ½ to 1 cup of the pasta water, to thin the sauce to the desired consistency. Stir in the cooked and drained noodles. – Garnish with parsley, pepper, and additional cheese if desired.

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