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