This white cheddar mozzarella pasta cooks in a single pan, so the noodles soak up a creamy cheese sauce as they soften.
A short bake gives a bubbling golden top, and dinner moves from stove to table in one dish. You skip the colander, the second pot, and the extra cleanup.
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Why This White Cheddar Mozzarella Pasta Recipe Works
Milk and broth cook the pasta and build the sauce at the same time, so the starch from the noodles thickens the liquid as it bakes. No flour or roux is needed.
Sharp white cheddar brings real flavor, and mozzarella adds the stretch. Stirring in the cheddar after the first bake keeps the sauce smooth instead of oily.
The dish suits busy nights because the oven does most of the work. You only stir twice, which leaves time for a salad or a side.
Ingredients for White Cheddar Mozzarella Pasta
- 12 ounces penne pasta, dry
- 2 cups whole milk
- 2 cups low sodium chicken broth
- 1/4 cup unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups shredded white cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, optional
Penne. Tube shaped pasta holds the sauce inside and out, and it cooks evenly in a covered pan.
Milk and broth. Using both gives a creamy but not heavy sauce. Low sodium broth lets the cheeses control the salt.
White cheddar. Grate it from a block and pick a sharp one, because mild cheddar can taste flat once it melts into pasta.
Mozzarella. This cheese forms the golden, stretchy top and keeps the dish from tasting too sharp.
Garlic. Fresh cloves softened in butter give the sauce a gentle sweetness that powder cannot match.
How to Make White Cheddar Mozzarella Pasta
1. Heat the oven Move a rack to the middle and heat the oven to 375 degrees F. Grate the cheeses and mince the garlic before you start.
2. Soften the garlic Melt the butter in a large oven safe skillet over medium heat. Add the garlic and cook for 1 minute, stirring, until fragrant but not browned.
3. Add the liquid and pasta Pour in the milk and broth, then stir in the penne, salt, and pepper. Bring the pan to a gentle simmer, stirring often so nothing sticks.
4. Bake covered Cover the skillet tightly with foil or a lid and bake for 20 minutes, until the pasta is almost tender. Stir once halfway through.
5. Stir in the cheddar Pull the pan out and stir in the cheddar until the sauce looks creamy. Sprinkle the mozzarella over the top.
6. Finish the bake Return the uncovered pan to the oven for 8 to 10 minutes, until the cheese bubbles and spots turn golden. Rest it for 5 minutes, then add parsley and serve.
How to Serve White Cheddar Mozzarella Pasta
Spoon the pasta into warm bowls while the cheese is still stretchy. A crisp Italian house salad cuts through the richness, and mozzarella cheesy garlic bread helps mop up extra sauce. For vegetables, add garlic asparagus and mushrooms or cucumber tomato feta salad on the side.
How to Store and Reheat White Cheddar Mozzarella Pasta
Cool leftovers within two hours and keep them in an airtight container in the refrigerator for up to 3 days. Do not freeze the pasta, because the sauce can turn grainy after thawing. Reheat with a splash of milk in a covered dish at 350 degrees F until it reaches 165 degrees F in the center, stirring once.
Tips and Variations for White Cheddar Mozzarella Pasta
Grate your own cheese. Block cheese melts smoothly, while bagged shreds often carry a coating that makes the sauce grainy.
Stir for even cooking. Pasta on the bottom cooks faster, so stir well when you add the liquid and again at the halfway point.
Watch the liquid. If the pan looks dry before the pasta is tender, stir in a splash of warm milk and bake a few minutes longer.
Add vegetables. Fold in a cup of baby spinach or frozen peas after the covered bake so they keep their color.
Add protein. Stir in 2 cups of shredded cooked chicken or sliced cooked sausage before the final bake.
Flag the allergens. This dish contains wheat from the pasta and milk from the butter, milk, and cheeses. Check the broth label for other allergens.
Rest before serving. Let the pan sit for 5 minutes so the sauce thickens and the pasta finishes absorbing liquid.
Check trusted guidance. For general advice on cooling and storing cooked foods safely, read the University of Minnesota Extension guide to storing leftovers before you pack up the pan.
Frequently Asked Questions About White Cheddar Mozzarella Pasta
What makes white cheddar mozzarella pasta creamy?
Starch from the penne thickens the milk and broth while the cheeses melt into the liquid. Stirring in the cheddar after the bake keeps the texture smooth.
Can I double the white cheddar mozzarella pasta?
Yes, if you use a larger pan or a Dutch oven. Keep the same ratio of pasta to liquid and add a few minutes to the covered bake.
Why is my white cheddar mozzarella pasta dry?
The pasta likely absorbed all the liquid before it softened. Stir in a splash of warm milk, cover the pan, and bake a few more minutes.
Can I use another pasta shape?
Rotini, shells, and rigatoni all work. Check them a few minutes early, since cooking time changes with the shape.
Can I use plant milk instead of dairy milk?
Unsweetened oat milk works in the sauce, though the flavor will be less rich. The cheeses still contain dairy.
One Pan White Cheddar Mozzarella Pasta
Equipment
- Large oven safe skillet or Dutch oven
- Box grater
- Wooden spoon
Ingredients
Main Ingredients
- 12 oz penne pasta dry
- 2 cup whole milk
- 2 cup low sodium chicken broth
- ¼ cup unsalted butter
- 4 cloves garlic minced
- 1 ½ cup shredded white cheddar cheese from a block
- 1 cup shredded mozzarella cheese from a block
- ¼ tsp salt
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley optional
Instructions
Cooking
- Start the sauce. Heat the oven to 375 degrees F. Melt the butter in an oven safe skillet and cook the garlic for 1 minute.
- Add pasta and liquid. Stir in the milk, broth, penne, salt, and pepper and bring to a simmer.
- Bake covered. Cover and bake for 20 minutes, stirring once, until the pasta is nearly tender.
- Add the cheeses. Stir in the cheddar, top with mozzarella, and bake uncovered 8 to 10 minutes until golden.
- Rest and serve. Rest 5 minutes, sprinkle with parsley, and serve hot.
