Say hello to the king (or queen!) of easy side dishes – our Three Cheese Pasta! Packed with colorful pasta shells and crowned with a crisp panko topping, this dish is the epitome of satisfaction. And here’s the kicker – it’s all made in a single pot in just 20 minutes. Prepare for the ultimate comfort food experience!
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If you know us, you know we love pasta! In fact, it’s a staple ingredient in many of our recipes and is pretty much always present at our dinner table. However, while we enjoy all types and varieties ranging from spicy rigatoni, to alfredo pasta, and even pizza pasta, we have a particularly soft spot for mac and cheese.
That said, we’re always looking for fun ways to spruce up the classic cheese and noodles dish, and this One-Pot Three Cheese Pasta hits the nail on the head! Made with all the rich, buttery flavor and gooey texture of classic mac and cheese, it’s given a boost of texture with a crisp, crunchy panko topping. Plus, it features colorful shells that are super fun to eat! One bite and you’ll never go back to boxed mac and cheese recipes again.
Why You’ll Love This Three Cheese Pasta
- It’s made in one pot for super simple prep and unbelievably fast cleanup.
- It features not one but three different cheeses for sharp flavor and an extra gooey texture.
- The panko topping adds a satisfying crunch that balances out the smooth, creaminess of the rest of the dish.
- One batch makes a lot and can easily be doubled to feed a crowd or enjoy throughout the week.
Ingredients You’ll Need
No mystery ingredients, no powdered cheese sauces – just good, real food magic, here! In our Three Cheese Pasta, we wave goodbye to the artificial stuff and say hello to simple, real ingredients. Brace yourself for the ultra-indulgent goodness of a three-cheese pasta made entirely from scratch.
For the Three Cheese Pasta
- Chicken Stock – This helps create a velvety cheese sauce while enhancing the flavor of the noodles.
- Milk – For the creamiest pasta and richest taste, we highly recommend using whole milk, but any percentage can be used.
- Pasta Shells – We love to use tri-colored pasta to make this recipe a little more fun. However, feel free to use any pasta you like best.
- Garlic – Fresh cloves add a pungent, slightly savory flavor.
- Butter – Unsalted butter makes the cheese sauce even more indulgent.
- Spices – Salt and pepper are used to enhance the rest of the ingredients. Then, a dash of paprika is added for a little warmth and just a bit of kick!
- Cheese – The most important component of this recipe, sharp cheddar, Monterey Jack, and mild cheddar take this three cheese pasta from good to great.
For the Panko Topping
- Bread Crumbs – Panko breadcrumbs are used for the crispest texture. You can easily buy them in the store, or make your own homemade panko bread crumbs.
- Butter – Unsalted butter coats the bread crumbs adding flavor and helping them crisp up under the broiler.
How to Make One-Pot Three Cheese Pasta
Like all of our one-pot pasta dishes, this is a no-fuss recipe that will have you in and out of the kitchen fast!
- Combine the Ingredients. In a large pot, add the pasta, garlic, all of the cheese except ½ cup of the Sharp Cheddar, spices, butter, broth, and milk, stirring to combine.
- Cook. Bring the mixture to a boil over medium heat. Cover, and cook until the pasta is tender, stirring halfway through. Then, stir in the remaining cheese, and add a splash of milk if needed.
- Add the Topping. In a small bowl, combine the butter and bread crumbs until the crumbs are moist. Sprinkle the mixture over the pasta.
- Broil. Place the pot under the broiler just until the topping is golden brown.
How to Store and Reheat
Store any leftover three-cheese pasta in an airtight container in the fridge for up to 3-5 days. Unfortunately, we don’t recommend freezing this dish as pasta and cheese on their own don’t thaw super well.
When you’re ready to eat, warm your pasta in the microwave, over medium heat on the stove, or pop it in the oven at 350° Fahrenheit for about 10 minutes or until it is heated through. If your pasta seems a bit dry, stir in a dash of milk as needed to freshen it back up.
Serving Suggestions
We’re guilty of indulging in a generous bowl of this Three Cheese Pasta all by itself – because why mess with perfection? But hey, if you’re feeling extra fancy, go ahead and toss in some veggies like spinach or broccoli. Want to take it to the next level? Add ground beef, chicken, or turkey to turn it into a full-blown feast.
And if you’re in the mood to play matchmaker, serve it as a stellar side dish alongside all your favorite recipes! Here are a few of our favorite power couples:
- Ground Beef Philly Cheesesteak Sandwiches
- Baked Parmesan Chicken Tenders
- Turkey Caprese Sandwiches
- Slow Cooker Po’ Boy Sandwiches
Common Questions about One-Pot Three Cheese Pasta
One-pot three cheese pasta is a simple and delicious pasta dish that comes together quickly in a single pot! It includes three types of cheese — we use two varieties of cheddar as well as Monterey Jack but you can use any combination that you prefer. The pasta is cooked in a pot with the cheese, broth, and other ingredients, creating a creamy and flavorful sauce.
Short and small pasta shapes, such as shells, penne, rotini, or macaroni, are best for one-pot three cheese pasta. These shapes have lots of nooks and crannies that help the sauce cling to the pasta.
Yes, you can add vegetables to one-pot three cheese pasta. Broccoli, spinach, and mushrooms are all great options!
Yes, you can freeze one-pot three cheese pasta. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.
More Cheesy One-Pot Pasta Recipes
Can you ever have too much cheese, especially when it’s cozying up to pasta? Indulge your cheese cravings and dive into more of our beloved one-pot wonders:
- One Pot Parmesan Pasta
- One Pot Spinach and Feta Pasta
- One Pot Broccoli Mac and Cheese
- One Pot Lemon Garlic Parmesan Pasta
One-Pot Three Cheese Pasta
Ingredients
For the Three Cheese Pasta
- 16 ounces pasta shells uncooked
- 3 cloves garlic minced
- 1 cup Sharp Cheddar cheese freshly grated and divided
- 1 cup Monterrey Jack cheese freshly grated
- 1 cup Mild Cheddar cheese freshly grated
- 1 teaspoon paprika
- 2 teaspoons sea salt more or less to taste
- 1 teaspoon black pepper more or less to taste
- 3 Tablespoons unsalted butter
- 2 cups low-sodium chicken broth
- 2 cups whole milk
For the Breadcrumb Topping:
- 1/2 cup panko breadcrumbs
- 1 Tablespoon unsalted butter melted
Instructions
- In a deep skillet or heavy bottom pot, add the pasta, garlic, Sharp Cheddar cheese, Monterrey Jack cheese, Mild Cheddar cheese, paprika, salt, pepper, butter, broth, and milk, reserving ½ cup of the Sharp Cheddar. Stir to combine, and cover.
- Bring the ingredients to a boil over medium-high heat. Cook 8-10 minutes or until the pasta is tender, stirring halfway through.
- Stir in the reserved cheese, and add a splash of milk as needed to thin out the sauce.
- Add the breadcrumbs and butter to a small bowl, Mix until the breadcrumbs are well-coated and moist.
- Sprinkle the mixture over the pasta, and place the pot under the broiler for 2-3 minutes or until the breadcrumbs have browned.
- Serve warm!
- Store in the fridge for 3-5 days.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
