When the day drags on and the last thing you want is a complicated dinner, this One Pot Garlic Cheese Pasta is a quiet hero. Imagine the smell of garlic blooming in warm milk and butter, the gentle simmer that fills the kitchen with a rich, comforting scent, all while you barely lift a finger. It’s the kind of dish that feels like a soft blanket on a chilly evening—simple, satisfying, and just a little indulgent.
I remember one evening when I was juggling emails and dinner calls at the same time, the clock sneaking toward dinnertime before I even realized it. I tossed everything into a single pot, almost distracted by a buzzing phone, and the whole kitchen was soon filled with the kind of aroma that made me pause and breathe a little easier. The pasta came out creamy and cheesy, with just enough garlic kick to keep things interesting. I didn’t stress about cleanup or timing, which felt like a small victory in an otherwise hectic day.
Why You’ll Love It:
- It’s all in one pot — so you’re saving time on both cooking and cleanup.
- The creamy cheese sauce is rich without being overwhelming; it’s balanced by just the right amount of garlic and seasoning.
- Quick to make, but hearty enough to feel like a proper meal — I usually have leftovers for lunch the next day.
- It’s simple — and that’s kind of the point. No fuss, just comfort on a plate.
If you’re worried about it being too rich or heavy, I haven’t tested all ways to lighten it up, but sometimes a simple green salad alongside helps keep things feeling fresh.
PrintOne Pot Garlic Cheese Pasta
A creamy, cheesy, and flavorful one pot garlic cheese pasta that’s quick and easy to make. Perfect for a comforting weeknight dinner with minimal cleanup.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
12 ounces uncooked penne pasta
4 cups water
2 cups whole milk
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
2 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
In a large pot or deep skillet, combine the uncooked penne pasta, water, whole milk, minced garlic, salt, black pepper, and dried Italian seasoning.
Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent the pasta from sticking.
Once boiling, reduce the heat to medium and simmer uncovered, stirring frequently, until the pasta is tender and most of the liquid is absorbed, about 12 to 15 minutes.
Remove the pot from heat and stir in the unsalted butter until melted.
Add the shredded sharp cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese to the pasta. Stir until all the cheese is melted and the sauce is creamy and smooth.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve immediately, garnished with extra Parmesan cheese if preferred.
Kitchen Notes: You don’t need anything fancy to pull this off — a large deep skillet or pot that can hold all the liquid and pasta comfortably works perfectly. I like adding a little extra Parmesan on top when serving, sometimes even with a dash of chili flakes if I’m feeling adventurous. If you want to mix it up, stirring in some cooked spinach or swapping out cheddar for a sharper cheese can change the flavor profile slightly, though I can’t promise it’s better, just different. Leftovers reheat well with a splash of milk to keep things creamy.
FAQ
Can I use a different pasta shape? You can, but cooking times might vary a bit since some shapes hold water differently.
Is whole milk necessary? The creaminess depends on it, but you could try 2% milk if that’s what you have on hand.
Can I make this vegan? I haven’t tried it myself, but swapping dairy cheeses for plant-based options and butter for oil might work.
Ready to make your evening a little cozier? Give this one pot pasta a try and see how easy comfort food can be.