American pasta dishes didn't exist until 1880s Italian immigrants adapted their recipes using local processed cheese instead of aged varieties.
Easy Garlic Cheese Pasta
Whip up a bowl of creamy, cheesy goodness with this super simple Garlic Cheese Pasta! Packed with aromatic garlic and melted cheese, this delightful dish is a go-to for busy weeknights or a satisfying meatless Monday treat. Just toss your favorite pasta with a splash of olive oil and a sprinkle of fresh herbs for a meal that’s both quick and irresistibly tasty!
Prep
5
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3-4 garlic cloves crushed
- squeeze of fresh lemon juiceoptional
- handful fresh parsley choppedoptional
🥛Dairy & Eggs(4)
- 2 tablespoons butter (28 g)
- 2 cups grated cheese of your choice (480 ml)
- ½ cup cream alternatively use all milk (120 ml)optionalAlternatively use all milk
- 1-1½ cups milk (240-240 ml)
🫙Pantry Staples(2)
- 1 heaped tablespoon flour (15 ml)
- 500 g pasta of your choice cooked (reserve 1 cup of the cooking water) (17.6 oz)
🧂Spices & Seasonings(1)
- salt & pepper to taste
👨🍳 Instructions
- 1
To make the sauce, melt the butter in a large, deep frying pan.
- 2
Add the garlic and fry until fragrant then add the flour.
- 3
Whisk in the milk until a smooth sauce forms then add the cream (if using).
- 4
Turn down the heat and allow to simmer for 5 minutes.
- 5
Turn the heat off then add the cheese, parsley, lemon and season to taste.
- 6
Add the cooked pasta and a little of the cooking water, stirring to coat the pasta.
- 7
Add more pasta water if necessary.
- 8
Serve immediately.
💡 Pro Tips
- ✓Cook your flour roux for 2-3 minutes after adding to melted butter to eliminate the raw flour taste and activate its thickening properties through starch gelatinization.technique2-3 minutes
- ✓Add milk gradually while whisking continuously to prevent lumps - cold milk hitting hot roux creates temperature shock that causes flour proteins to seize and clump.technique
- ✓Reserve 1 cup of starchy pasta water before draining because the dissolved starches act as a natural emulsifier to bind cheese sauce to pasta at 15-20% starch concentration.ingredient15-20% starch concentration
- ✓Add cheese off the heat to prevent proteins from overheating above 160°F, which causes the sauce to break and become grainy instead of smooth.timing160°F maximum
- ✓Use a 3:1 ratio of pasta water to sauce when combining - too little water creates a thick, gluey texture while proper hydration creates silky coating.technique3:1 ratio
Share this recipe
Prep
5
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
American pasta dishes didn't exist until 1880s Italian immigrants adapted their recipes using local processed cheese instead of aged varieties.
Easy Garlic Cheese Pasta
Whip up a bowl of creamy, cheesy goodness with this super simple Garlic Cheese Pasta! Packed with aromatic garlic and melted cheese, this delightful dish is a go-to for busy weeknights or a satisfying meatless Monday treat. Just toss your favorite pasta with a splash of olive oil and a sprinkle of fresh herbs for a meal that’s both quick and irresistibly tasty!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 3-4 garlic cloves crushed
- squeeze of fresh lemon juiceoptional
- handful fresh parsley choppedoptional
🥛Dairy & Eggs(4)
- 2 tablespoons butter (28 g)
- 2 cups grated cheese of your choice (480 ml)
- ½ cup cream alternatively use all milk (120 ml)optionalAlternatively use all milk
- 1-1½ cups milk (240-240 ml)
🫙Pantry Staples(2)
- 1 heaped tablespoon flour (15 ml)
- 500 g pasta of your choice cooked (reserve 1 cup of the cooking water) (17.6 oz)
🧂Spices & Seasonings(1)
- salt & pepper to taste
👨🍳 Instructions
- 1
To make the sauce, melt the butter in a large, deep frying pan.
- 2
Add the garlic and fry until fragrant then add the flour.
- 3
Whisk in the milk until a smooth sauce forms then add the cream (if using).
- 4
Turn down the heat and allow to simmer for 5 minutes.
- 5
Turn the heat off then add the cheese, parsley, lemon and season to taste.
- 6
Add the cooked pasta and a little of the cooking water, stirring to coat the pasta.
- 7
Add more pasta water if necessary.
- 8
Serve immediately.
💡 Pro Tips
- ✓Cook your flour roux for 2-3 minutes after adding to melted butter to eliminate the raw flour taste and activate its thickening properties through starch gelatinization.technique2-3 minutes
- ✓Add milk gradually while whisking continuously to prevent lumps - cold milk hitting hot roux creates temperature shock that causes flour proteins to seize and clump.technique
- ✓Reserve 1 cup of starchy pasta water before draining because the dissolved starches act as a natural emulsifier to bind cheese sauce to pasta at 15-20% starch concentration.ingredient15-20% starch concentration
- ✓Add cheese off the heat to prevent proteins from overheating above 160°F, which causes the sauce to break and become grainy instead of smooth.timing160°F maximum
- ✓Use a 3:1 ratio of pasta water to sauce when combining - too little water creates a thick, gluey texture while proper hydration creates silky coating.technique3:1 ratio