Sometimes, the day just drags on, and all you want is something warm, cheesy, and satisfying on your plate without a mountain of dishes waiting afterward. This one pot garlic cheese pasta fits exactly that craving—a creamy, garlicky hug in a bowl, made with just a few pantry staples and minimal fuss.
I remember the first time I made this, the kitchen smelling like garlic and melted cheese before the pasta was even fully cooked. I was halfway through an episode of my favorite show, stirring the pot between scenes, wondering if it would turn out as delicious as it smelled. The butter melted into the sauce just right, and I might have sneaked a bite before plating—definitely not the best move since it was hot and a bit messy, but hey, sometimes you just can’t wait.
Why You’ll Love It:
- It’s all done in one pot—no juggling multiple pans or a sink full of dishes afterward.
- The garlic flavor is just right, not overpowering, but enough to make you pause and appreciate every bite.
- The cheese sauce is creamy and indulgent, but the recipe keeps it simple—no fancy ingredients or complicated steps.
- It comes together in under 30 minutes, perfect for busy weeknights or when you want dinner fast.
- It’s simple—and that’s kind of the point. Sometimes, straightforward comfort food wins every time.
If you’re worried about it being too rich or heavy, just remember that a little goes a long way, and leftovers reheat surprisingly well with a splash of milk to loosen things up.
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One Pot Garlic Cheese Pasta
- Total Time: 25 minutes
- Yield: 4 1x
Description
A creamy, flavorful one pot garlic cheese pasta that’s quick and easy to make. Perfect for a comforting weeknight meal with minimal cleanup.
Ingredients
12 ounces uncooked pasta (such as penne or rotini)
4 cups water
1 cup whole milk
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
In a large pot or deep skillet, combine the uncooked pasta, water, whole milk, minced garlic, salt, and black pepper.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking.
Once boiling, reduce the heat to medium-low and simmer uncovered, stirring frequently, until the pasta is cooked al dente and most of the liquid is absorbed, about 12 to 15 minutes.
Remove the pot from heat and immediately stir in the unsalted butter until melted.
Add the shredded sharp cheddar cheese and grated Parmesan cheese to the pot, stirring until the cheeses are fully melted and the sauce is creamy.
Sprinkle the chopped fresh parsley over the pasta and stir to combine.
Serve the garlic cheese pasta hot.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Kitchen Notes: You don’t need any special equipment here—just a decent-sized pot or deep skillet that can hold the pasta and liquids comfortably. I usually serve this pasta with a crisp green salad or some roasted veggies to balance the richness. If you want to switch things up, try adding a handful of spinach at the end or stirring in some cooked chicken or mushrooms for extra protein and texture. I haven’t tested all these combos thoroughly, but I imagine they’d work well if you’re feeling a bit adventurous.
FAQ:
Can I use a different type of cheese?
Yes, but stick to cheeses that melt well. Cheddar and Parmesan are great here, but feel free to experiment with what you have.
What pasta shapes work best?
Short pasta like penne or rotini holds the sauce nicely, but you could try shells or fusilli too.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to three days. Reheat gently with a splash of milk to keep it creamy.
Give this one pot garlic cheese pasta a try when you want a quick, satisfying dinner that feels like a warm hug in every bite. Save it, print it, and don’t hesitate to dive right in.