Four Cheese Spaghetti is an easy 30 minute dinner recipe! Spaghetti with a delicious garlicky cheese sauce made with 4 cheeses. A perfect meatless meal or add grilled chicken!
Is everybody having trouble getting dinner on the table before 8 pm?
I thought having the kids home for school would make getting dinner ready less hectic.
I was very, very wrong.
I’ve been doing a lot of pastas recently just because they’re so easy and I know the whole house is going to love them. Like this Four Cheese Spaghetti. I mean, can you really go wrong with pasta in a cream sauce made with 4 different cheeses?!
Ingredients
- Spaghetti – you can use whatever shape of pasta you want, my kids just really enjoy spaghetti. Don’t all kids?!
- Butter – this is going to be used to make your roux, the thing that thickens your sauce and makes it stick to your pasta.
- All-purpose flour – the other part to the rouz.
- Garlic – there aren’t a lot of herbs or spices in this dish so garlic is key.
- Salt
- Black pepper
- Half and half – you can use whole milk but will end up with a less rich sauce. You can use heavy cream and end up with a richer sauce. Use what’s in your fridge.
- Mozzarella cheese – mozzarella melts really nicely which makes it perfect for recipes like this.
- Fontina cheese – if you can’t find fontina, provolone or gouda will work here.
- Gruyere cheese – if you can find gruyere, swiss is a great option.
- Parmesan cheese – Parmesan is essential in this dish.
- Fresh parsley – this is optional but it adds a lot of brigthness to the rich dish.
Instructions
- Cook spaghetti according to package instructions; drain, reserve ½ cup pasta water, and set pasta aside
- Melt butter; whisk in flour, garlic, and salt and pepper until mixture is smooth
- Slowly whisk in half and half
- Bring to a boil; let cook until thickened, stirring frequently
- Remove from heat and stir in cheeses; stir until smooth
- Add cooked spaghetti and toss to combine
- Slowly add reserved pasta water until it reaches desired consistency
- Sprinkle with fresh parsley before serving
This Four Cheese Spaghetti will stay good in the refrigerator for up to 4 – 5 days. Make sure to store it in an airtight container to keep it fresh for as long as possible – I like these super airtight glass containers for pretty much all our leftovers.
To reheat, you can use either the microwave or the stove. The sauce will probably be a little too thick so you can use a splash of broth or water to get it back to it’s original consistency.
No, I don’t recommend freezing this dish. Cream sauces tend to change textures once frozen and defrosted and it might not taste the same.
More Easy Pasta Recipes
- Parmesan Pasta with Bacon and Peas
- One Pot Lemon Chicken with Orzo
- Cheesy Chicken Broccoli Stuffed Shells
- Cajun Tortellini Alfredo
- Chicken and Noodles
- Baked Feta Pasta
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Four Cheese Spaghetti
Ingredients
- 8 ounces spaghetti
- ¼ cup butter
- 2 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups half and half
- 1 cup mozzarella cheese, shredded
- 1 cup fontina cheese, shredded
- ½ cup gruyere cheese, shredded
- ¼ cup Parmesan cheese, shredded
- fresh parsley, for serving
Instructions
- Cook spaghetti according to package instructions. Reserve about ½ cup pasta water. Drain and set aside.
- While spaghetti is cooking, melt butter over medium heat. Add flour, garlic, salt, and pepper; whisk until it becomes a paste; about 1 minute. Gradually whisk in half and half. Bring to a boil and let cook until thickened, stirring frequently, until thickened. Remove from heat.
- Stir cheeses into sauce; stir until smooth. Add pasta and toss to combine. Add reserved pasta water as needed to reach desired consistency.
- Sprinkle with parsley before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 395Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 87mgSodium: 846mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 16g
Kris says
Wow, was this tasty! My kids gobbled it up, too! Will make again.
Gen says
I love garlic and I love cheese, so this recipe 100% speaks my language. It was fantastic!
JD Alewine says
Four cheese spaghetti used to be my nickname in middle school, and this happens to be the best recipe based on my life, and I couldn’t be happier with it!