20 Delicious Cheesy Pasta Recipes Ultimate

Who can resist the creamy, dreamy allure of cheesy pasta? Whether you’re in the mood for a quick weeknight dinner, a cozy comfort food fix, or a dish that’ll steal the spotlight at your next gathering, we’ve got you covered. Dive into our roundup of 20 Delicious Cheesy Pasta Recipes that promise to satisfy every craving. Trust us, your fork is ready for this adventure!

Creamy Garlic Parmesan Pasta

This Creamy Garlic Parmesan Pasta is a dreamy, indulgent dish that comes together in just 20 minutes, perfect for those nights when you crave something rich and comforting without the fuss.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
4. Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until the cheese is fully melted and the sauce is smooth.
5. Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes until the pasta is heated through.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the velvety sauce that clings to every strand of pasta, offering a perfect balance of garlicky sharpness and creamy richness.

Tip: For an extra layer of flavor, toast the garlic in the butter until just golden before adding the cream.

Spicy Three Cheese Pasta Bake

Get ready to turn up the heat with this Spicy Three Cheese Pasta Bake, a creamy, cheesy dish with a kick that’s perfect for cozy nights in.

Ingredients

• 8 oz penne pasta
• 2 cups shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
4. Stir in 2 cups marinara sauce and 1/2 cup heavy cream, bringing to a simmer. Add the cooked pasta, tossing to coat evenly.
5. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with 1 cup mozzarella, 1/2 cup cheddar, and 1/4 cup Parmesan. Repeat layers with remaining pasta and cheeses.
6. Bake at 375°F for 20 minutes, until the cheese is bubbly and golden.

The magic of this dish lies in the layers of cheese that melt into the spicy sauce, creating a irresistible pull with every forkful.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Mac and Cheese with Bacon and Jalapenos

Get ready to elevate your mac and cheese game with this spicy, smoky twist featuring crispy bacon and fresh jalapenos.

Ingredients

• 8 oz elbow macaroni
• 4 slices bacon, chopped
• 1 jalapeno, seeded and diced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and grease a baking dish.
2. Cook the macaroni according to package instructions, then drain and set aside.
3. In a skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
4. In the same skillet, sauté the diced jalapeno in the bacon fat for 2 minutes until softened.
5. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
6. Gradually whisk in the milk, then bring to a simmer. Cook for 3-4 minutes until thickened.
7. Stir in the shredded cheddar cheese, salt, black pepper, and garlic powder until the cheese is melted and the sauce is smooth.
8. Combine the cooked macaroni, bacon, jalapeno, and cheese sauce in the prepared baking dish.
9. Bake at 400°F for 20 minutes until bubbly and lightly golden on top.

The combination of smoky bacon and spicy jalapenos adds a bold flavor that cuts through the richness of the creamy cheese sauce, making every bite exciting.

Tip: For an extra kick, leave some jalapeno seeds in the mix or add a dash of hot sauce to the cheese sauce.

Four Cheese Stuffed Shells

Dive into the comfort of these Four Cheese Stuffed Shells, where each bite is a creamy, cheesy delight that’s sure to become a family favorite.

Ingredients

• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled goat cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, goat cheese, egg, minced garlic, dried basil, salt, and black pepper until well combined.
4. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish.
5. Stuff each cooked pasta shell with the cheese mixture and arrange them in the baking dish.
6. Pour the remaining 1 cup of marinara sauce over the stuffed shells.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

The combination of four cheeses creates a rich and velvety filling that contrasts beautifully with the tangy marinara sauce. Perfect for a cozy dinner that feels gourmet without the fuss.

Tip: For an extra crispy top, broil the shells for the last 2-3 minutes of baking.

Cheesy Pasta Primavera

Spring into flavor with this Cheesy Pasta Primavera, a vibrant dish that combines tender pasta, fresh vegetables, and a creamy cheese sauce for a comforting meal that’s ready in no time.

Ingredients

• 8 oz penne pasta
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried basil

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 2 cloves minced garlic, 1 cup sliced carrots, and 1 cup sliced bell peppers. Sauté for 5 minutes until vegetables are tender.
3. Add 2 cups broccoli florets to the skillet and cook for an additional 3 minutes.
4. Pour in 1 cup heavy cream, stirring gently. Bring to a simmer and let cook for 2 minutes.
5. Stir in 1 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried basil until the cheese is melted and the sauce is smooth.
6. Add the cooked penne pasta to the skillet, tossing to coat evenly with the sauce and vegetables. Cook for another 2 minutes until everything is heated through.

The magic of this dish lies in the creamy cheese sauce that clings to every noodle and vegetable, creating a harmony of flavors and textures that’s irresistibly comforting.

Tip: For an extra touch of freshness, garnish with chopped parsley or basil before serving.

Buffalo Chicken Mac and Cheese

Get ready to spice up your mac and cheese game with this Buffalo Chicken Mac and Cheese, a creamy, spicy twist on the classic that’s sure to be a hit at any gathering.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded cooked chicken
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1/2 cup blue cheese crumbles
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to make a roux.
4. Gradually whisk in the milk until smooth, then bring to a simmer. Cook for 2-3 minutes until thickened.
5. Stir in the shredded sharp cheddar cheese, hot sauce, blue cheese crumbles, salt, garlic powder, and black pepper until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni and shredded cooked chicken to the sauce, stirring to coat evenly.
7. Transfer the mixture to the prepared baking dish and bake at 375°F for 20 minutes until bubbly.
8. Garnish with chopped green onions before serving.

The combination of spicy hot sauce and creamy blue cheese creates a bold flavor profile that sets this mac and cheese apart from the rest.

Tip: For an extra crispy top, broil the mac and cheese for the last 2-3 minutes of baking.

Truffle Oil Macaroni and Cheese

Elevate your mac and cheese game with this luxurious Truffle Oil Macaroni and Cheese, a dish that combines creamy comfort with the earthy elegance of truffle oil.

Ingredients

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 tbsp white truffle oil
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 2-quart baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until golden.
4. Gradually whisk in the milk, then add the salt, black pepper, and garlic powder. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
5. Remove from heat and stir in the cheddar and Gruyère cheeses until melted and smooth. Stir in the truffle oil.
6. Combine the cheese sauce with the cooked macaroni, then transfer to the prepared baking dish. Sprinkle with panko breadcrumbs.
7. Bake for 20 minutes until the top is crispy and the edges are bubbly.

The magic of this dish lies in the truffle oil’s ability to transform a classic mac and cheese into something unexpectedly sophisticated, with its deep, aromatic flavor cutting through the richness of the cheese.

Tip: For an extra truffle kick, drizzle a little more truffle oil over the top just before serving.

Cheesy Spinach and Artichoke Pasta

This Cheesy Spinach and Artichoke Pasta is a creamy, dreamy dish that combines the comfort of pasta with the rich flavors of your favorite dip. It’s perfect for a cozy night in or impressing guests at your next dinner party.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Reduce heat to low and add heavy cream, Parmesan cheese, mozzarella cheese, cream cheese, salt, black pepper, and red pepper flakes. Stir continuously until the cheeses are melted and the sauce is smooth.
4. Add the chopped artichoke hearts and spinach to the skillet. Cook for 3-4 minutes, stirring occasionally, until the spinach is wilted.
5. Add the cooked pasta to the skillet and toss until evenly coated with the sauce.
6. Serve hot, garnished with additional Parmesan cheese if desired.

The magic of this dish lies in the way the creamy cheese sauce clings to every nook and cranny of the pasta, with the spinach and artichokes adding a fresh, tangy contrast.

Tip: For an extra crispy top, broil the pasta for 2-3 minutes before serving.

One Pot Cheesy Taco Pasta

Craving the bold flavors of taco night but short on time? This One Pot Cheesy Taco Pasta is your weeknight hero, combining everything you love in one dish.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning
• 2 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 8 oz elbow pasta
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground beef and onion, cooking until the beef is browned and the onion is soft, about 5 minutes. Stir in garlic and cook for 1 more minute.
2. Sprinkle taco seasoning over the beef mixture, stirring to coat evenly. Pour in chicken broth and diced tomatoes with green chilies, bringing to a boil.
3. Add elbow pasta to the pot, stirring to combine. Reduce heat to a simmer, cover, and cook for 10 minutes, or until pasta is tender.
4. Remove from heat and stir in cheddar and Monterey Jack cheeses until melted and creamy. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

The magic of this dish lies in the way the pasta absorbs the taco seasoning and tomato broth, creating a flavor-packed meal with minimal cleanup.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream.

Baked Feta Pasta with Cherry Tomatoes

This Baked Feta Pasta with Cherry Tomatoes is a creamy, tangy delight that comes together with minimal effort for maximum flavor.

Ingredients

• 8 oz block of feta cheese
• 2 cups cherry tomatoes
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz pasta of your choice
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F. In a baking dish, combine cherry tomatoes, minced garlic, olive oil, red pepper flakes, salt, and black pepper. Place the block of feta cheese in the center of the dish, turning it to coat lightly in the oil and seasonings.
2. Bake for 25 minutes, until the tomatoes have burst and the feta is soft and slightly golden.
3. While the feta and tomatoes bake, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. Remove the baking dish from the oven. Use a fork to mash the feta and tomatoes together into a creamy sauce. Stir in the cooked pasta and a splash of pasta water to loosen the sauce if needed.
5. Garnish with fresh basil leaves before serving.

The magic of this dish lies in how the roasted tomatoes and melted feta create a sauce that’s both rich and bright, coating every strand of pasta perfectly.

Tip: For an extra layer of flavor, sprinkle some grated Parmesan over the top before serving.

Cheesy Mushroom and Thyme Pasta

This Cheesy Mushroom and Thyme Pasta is the ultimate comfort food, blending earthy mushrooms with creamy cheese and aromatic thyme for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 8 oz pasta of your choice
• 2 tbsp olive oil
• 1 lb mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes, until they’re golden and have released their moisture.
3. Stir in the garlic, thyme, salt, and black pepper, cooking for another minute until fragrant.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally, until slightly thickened.
5. Reduce the heat to low and stir in the Parmesan and mozzarella cheeses until melted and smooth.
6. Add the cooked pasta to the skillet, tossing to coat evenly in the cheesy mushroom sauce.

The magic of this dish lies in the way the thyme elevates the mushrooms, creating a depth of flavor that’s perfectly balanced by the richness of the cheeses.

Tip: For an extra crispy top, broil the pasta for 2-3 minutes before serving.

Pesto Mac and Cheese with Sun-Dried Tomatoes

Transform your classic mac and cheese into a vibrant, flavorful dish with this Pesto Mac and Cheese with Sun-Dried Tomatoes. It’s a creamy, cheesy delight with a punch of herby pesto and the sweet tang of sun-dried tomatoes.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup basil pesto
• 1/4 cup chopped sun-dried tomatoes
• 2 cups whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
4. Gradually whisk in the milk, then bring to a simmer. Cook for 3-5 minutes until thickened.
5. Stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Add the salt and black pepper.
6. Remove from heat and stir in the pesto and sun-dried tomatoes, then fold in the cooked macaroni.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes until bubbly and lightly golden on top.

The combination of creamy cheese sauce with the bold flavors of pesto and sun-dried tomatoes creates a dish that’s both comforting and exciting. It’s a perfect way to elevate your mac and cheese game.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Cheesy Broccoli Pasta Casserole

This Cheesy Broccoli Pasta Casserole is the ultimate comfort food, combining tender pasta, crisp broccoli, and a creamy cheese sauce that’s baked to perfection.

Ingredients

• 8 oz elbow macaroni
• 2 cups broccoli florets
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the elbow macaroni according to package instructions until al dente, adding the broccoli florets in the last 3 minutes of cooking. Drain and set aside.
3. In a saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute until bubbly.
4. Gradually whisk in the whole milk, ensuring no lumps remain. Cook for 3-4 minutes until the mixture thickens.
5. Remove from heat and stir in the shredded cheddar cheese, salt, black pepper, and garlic powder until the cheese is fully melted and the sauce is smooth.
6. Combine the cheese sauce with the cooked macaroni and broccoli, then transfer to the prepared baking dish.
7. Bake at 375°F for 20 minutes until the top is lightly golden and the casserole is bubbly.

The magic of this casserole lies in the perfectly balanced cheese sauce that clings to every noodle and broccoli floret, creating a dish that’s both rich and refreshingly green.

Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.

Smoked Gouda and Bacon Macaroni

Get ready to elevate your mac and cheese game with this Smoked Gouda and Bacon Macaroni, a dish that combines creamy, smoky flavors with the crunch of perfectly cooked bacon.

Ingredients

• 8 oz elbow macaroni
• 6 slices bacon, chopped
• 2 cups whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups smoked Gouda cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and grease a baking dish lightly.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until golden.
5. Gradually whisk in the milk, ensuring no lumps remain. Bring to a simmer and cook for 2-3 minutes until thickened.
6. Stir in the smoked Gouda cheese, salt, black pepper, and smoked paprika until the cheese is fully melted and the sauce is smooth.
7. Combine the cooked macaroni and bacon with the cheese sauce, then transfer to the prepared baking dish.
8. Bake at 375°F for 20 minutes until bubbly and slightly golden on top.

The smoked Gouda adds a depth of flavor that pairs beautifully with the salty bacon, creating a mac and cheese that’s anything but ordinary.

Tip: For an extra smoky flavor, try using applewood smoked bacon and a pinch more smoked paprika in the cheese sauce.

Cheesy Pumpkin Pasta Bake

Dive into the cozy flavors of fall with this Cheesy Pumpkin Pasta Bake, a creamy, comforting dish that’s sure to become a seasonal favorite.

Ingredients

• 12 oz penne pasta
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped fresh sage

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in 2 cloves minced garlic and cook for another minute.
4. Whisk in 1 cup pumpkin puree, 1 cup heavy cream, 1/2 cup chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp nutmeg. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. Remove the skillet from heat and stir in the cooked pasta, 1 1/2 cups mozzarella cheese, and 1/4 cup Parmesan cheese until well combined.
6. Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and golden. Sprinkle with 1 tbsp chopped fresh sage before serving.

The magic of this dish lies in the velvety pumpkin sauce that clings to every noodle, creating a rich and satisfying bite every time.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking.

Lobster Mac and Cheese

Dive into the ultimate comfort food with this decadent Lobster Mac and Cheese, where succulent lobster meets creamy, cheesy pasta in a dish that’s sure to impress.

Ingredients

• 8 oz elbow macaroni
• 1 lb cooked lobster meat, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/2 cup panko breadcrumbs
• 2 tbsp parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly.
4. Gradually whisk in the milk and heavy cream, bringing to a simmer. Cook for 3-4 minutes until thickened.
5. Reduce heat to low and stir in the cheddar and Gruyère cheeses until melted. Season with salt, pepper, and paprika.
6. Fold in the cooked macaroni and lobster meat until evenly coated, then transfer to the prepared baking dish.
7. Sprinkle the panko breadcrumbs over the top and bake for 20-25 minutes until golden and bubbly.
8. Garnish with chopped parsley before serving.

The luxurious combination of tender lobster and two kinds of cheese creates a rich, velvety sauce that clings perfectly to every noodle.

Tip: For an extra crispy topping, broil the mac and cheese for the last 2-3 minutes of baking.

Cheesy Pasta with Roasted Red Peppers

Nothing beats the comfort of a creamy, cheesy pasta, especially when it’s jazzed up with the sweet smokiness of roasted red peppers. This dish is a weeknight hero that comes together in a flash.

Ingredients

• 8 oz penne pasta
• 2 cups roasted red peppers, sliced
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Cook the penne according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the heavy cream, salt, black pepper, and red pepper flakes. Bring to a simmer and cook for 3 minutes, stirring occasionally.
4. Add the mozzarella and Parmesan cheeses, stirring until melted and smooth.
5. Fold in the cooked penne and roasted red peppers, ensuring everything is well coated in the cheesy sauce. Cook for an additional 2 minutes to heat through.

The magic of this dish lies in the balance between the creamy cheese sauce and the vibrant, smoky peppers, creating a pasta that’s rich yet refreshingly bold.

Tip: For an extra layer of flavor, try roasting your own red peppers and adding a pinch of smoked paprika to the sauce.

Blue Cheese and Walnut Pasta

This Blue Cheese and Walnut Pasta is a decadent dish that combines creamy, tangy flavors with a satisfying crunch, perfect for a cozy night in.

Ingredients

• 8 oz fettuccine pasta
• 1/2 cup heavy cream
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 2 tbsp unsalted butter
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
3. Pour in the heavy cream and bring to a simmer. Stir in the blue cheese until melted and the sauce is smooth.
4. Add the cooked fettuccine to the skillet, tossing to coat in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
5. Season with salt and black pepper, then sprinkle with chopped walnuts and parsley before serving.

The contrast between the creamy blue cheese sauce and the crunchy walnuts makes every bite of this pasta dish a delightful experience.

Tip: Toast the walnuts in a dry skillet for a few minutes before chopping to enhance their flavor and crunch.

Cheesy Chicken Alfredo Pasta

Dive into the creamy, comforting world of Cheesy Chicken Alfredo Pasta, where every forkful is a perfect blend of tender chicken and rich, velvety sauce.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried basil
• 1/4 tsp dried oregano

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
3. Add 2 cloves minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Pour in 1 cup heavy cream, then stir in 1/2 cup Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried basil, and 1/4 tsp dried oregano. Simmer for 3 minutes until the sauce begins to thicken.
5. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle 1 cup mozzarella cheese over the top, cover, and let sit for 2 minutes until the cheese melts.

The magic of this dish lies in the double cheese punch—Parmesan for depth and mozzarella for that irresistible stretch.

Tip: For an extra golden top, broil the pasta for 2 minutes before serving.

Goat Cheese and Asparagus Pasta

This Goat Cheese and Asparagus Pasta is a creamy, tangy delight that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 8 oz penne pasta
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for 5 minutes until bright green and slightly tender.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
4. Reduce the heat to low. Add the cooked pasta, goat cheese, Parmesan cheese, salt, and black pepper to the skillet. Stir in the reserved pasta water a little at a time until the sauce is creamy and coats the pasta evenly.
5. Serve immediately, garnished with additional Parmesan if desired.

The magic of this dish lies in the way the creamy goat cheese melts into a silky sauce, perfectly complementing the crisp-tender asparagus.

Tip: For an extra layer of flavor, toast some pine nuts and sprinkle them on top before serving.

Conclusion

We hope this roundup of 20 Delicious Cheesy Pasta Recipes has inspired your next kitchen adventure! Whether you’re craving something classic or looking to try a new twist, there’s a dish here for everyone. Don’t forget to leave a comment with your favorite, and share the cheesy love by pinning this article on Pinterest. Happy cooking!

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