One Pan White Cheddar Mozzarella Pasta
Penne baked in milk and broth with sharp white cheddar and mozzarella in one skillet.
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.
Notes
Substitutions: Use rotini or shells instead of penne and check for doneness a few minutes early.
Tips: Grate the cheese from blocks and add a splash of warm milk if the pan looks dry.
Storage: Refrigerate up to 3 days in an airtight container and reheat covered with a splash of milk. Do not freeze.