This Hand crafted Smooth Four Cheddar Garlic Spaghetti Sauce is the most heavenly and the least demanding white cheddar Italian pasta sauce recipe! It’s made by cooking minced garlic in olive oil and margarine, at that point including chicken soup, substantial cream (and the cooked pasta!), and the four cheddar mix until the cheddar softens into a pleasant and smooth surface. Basic fixings and simple cooking strategy!
In this recipe, I utilize a Four-Cheddar Mix which incorporates Mozzarella, White Cheddar, Provolone, Asiago cheeses to make a straightforward white cream pasta sauce. Generally, when we talk about spaghetti pasta sauces, we talk about pasta with red sauce and meatballs or frankfurter or something to that effect. With this white cheddar sauce recipe you can try something other than what’s expected next time you choose to cook spaghetti.
This is an ideal and adaptable pasta sauce for any sort and state of pasta. Use it with spaghetti, fettuccine, penne, rigatoni, or some other kind of pasta.
While this recipe makes a flavorful pasta as a principle dish, it also make an incredible side dish for a wide range of meats. Barbecue chicken, pork, fish, or steak and serve it close by this white cheddar spaghetti sauce.
Also try our recipe Sausage Tortellini Alfredo
This white cheddar rich pasta can be filled in as may be, as side dish, or with flame broiled meats and veggies. Excessively flexible and simple to-make!
- 1 tablespoon olive oil
- 1 tablespoon butter
- 5 garlic cloves minced
- 8 oz spaghetti
- 1 cup cooked pasta water
- 1 chicken bouillon cube
- 1 cup heavy cream
- 1 1/2 cups Four-Cheese Italian White Cheese Blend Mozzarella, White Cheddar, Provolone, Asiago
- 1/4 cup parsley finely chopped (or use green onions)
- Heat olive oil and butter on medium heat in a large skillet, add minced garlic and coo for about 1 minute on medium heat, without burning.
- Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water.
- Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce – for another minute or two.
- To serve, top each serving with finely chopped parsley or green onions.
Read more our recipe : Coconut Curry Lentil Dhal
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