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.
Whether you are looking for a hearty side dish or a meatless main, you will fall in love with this cheese spaghetti recipe.
It sounds like kid food, but I can assure you that the flavors here are all grown up! It is a simple meat-free recipe, and I turn to it again and again.
Serve this with garlic butter asparagus, air fryer broccoli, or a side salad. Round out the meal with bread machine focaccia bread.
Ingredients
- Spaghetti: Gluten-free pasta will work just fine in this cheesy spaghetti.
- Milk: You could use half and half to make this dish richer.
- Onion: Use a white or yellow onion; red onion will alter the color of the milk which might be fun at Halloween, but otherwise I’d skip it.
- Peppercorns: You can use all black peppercorns or a tri-color blend.
- Garlic: Freshly minced has the most flavor, but frozen or jarred will work fine.
- Butter: I use unsalted butter.
- Flour: Sub in a gluten-free flour blend if necessary.
- Sea salt: Kosher salt works fine.
- Dry mustard: Use a tablespoon of Dijon mustard if you don’t have dry mustard.
- Gruyere cheese: Swiss cheese would be a good alternative.
- White cheddar: For the most flavor, go for a sharp cheddar cheese.
- Parmesan Cheese: Preshredded from the refrigerator section is fine, but I don't recommend canned parmesan for this recipe.
- Worcestershire sauce: Choose a vegetarian option if preferred.
Step by Step
Bring a pot of water to a boil. Cook spaghetti in salted water following package directions for al dente. Reserve at least a cup of the cooking water; you will need that to adjust the consistency of the sauce later.
Tips and Tricks
- When making the roux, whisk continuously to avoid lumps, ensuring a smooth and creamy sauce.
- Gradually adding the milk to the roux helps maintain a lump-free consistency; patience is key here.
- We use a mix of cheeses for a balanced flavor profile; Gruyere for nuttiness, cheddar for sharpness, and parmesan for that umami kick. If you decide to sub-in different cheeses, keep balance in mind.
- Customize the dish by adding cooked vegetables or proteins like chicken or shrimp for a heartier meal.
- For a crispy topping, sprinkle some breadcrumbs mixed with parmesan over the pasta and broil for a few minutes.
- Keep leftovers in an airtight container in the refrigerator for up to three days. They can be reheated in the oven in a casserole dish with a splash of milk to revive the creamy texture or reheated in the microwave.
More Spaghetti Recipes to Try
- Discover the creamy delight of Baked Spaghetti with Ricotta.
- Baked Spaghetti with Cream Cheese combines rich flavors and a smooth, cheesy texture.
- Crockpot Chicken Spaghetti delivers tender chicken and savory spaghetti goodness without fuss.
- Ninja Foodi Spaghetti is a quick and easy recipe perfect for busy weeknights.
- Spice up your dinner with Chicken Spaghetti with Rotel, featuring a zesty kick you will love.
3-Cheese Spaghetti 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.
Servings: 6
Calories: 546kcal
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
Instructions
- 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.
Nutrition
Calories: 546kcal | Carbohydrates: 66g | Protein: 24g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 631mg | Potassium: 377mg | Fiber: 3g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 491mg | Iron: 1mg
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