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Delicious Cheesecake Factory Four Cheese Pasta Copycat!

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Experience pure culinary bliss with this homemade version of the Cheesecake Factory’s Four Cheese Pasta. Indulge in a creamy, cheesy delight that’s perfect for any occasion.

Ingredients

Scale
  • 8 ounces penne or rigatoni pasta
  • 2 tablespoons unsalted butter
  • 1 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups vegetable broth
  • 2 cups heavy cream
  • 1 cup Fontina cheese, freshly grated
  • 1 cup low-moisture Mozzarella cheese, freshly grated
  • 1 cup Provolone cheese, freshly grated
  • 1 cup Parmesan cheese, freshly grated
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • A pinch of freshly grated nutmeg
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your penne or rigatoni and cook according to package directions until al dente. Before draining, reserve about 1 to 1 ½ cups of the starchy pasta water. Drain the pasta and set aside.
  2. Sauté the Aromatics: While the pasta is cooking, melt 2 tablespoons of unsalted butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Build the Sauce Base: Sprinkle 2 tablespoons of all-purpose flour over the cooked onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a light roux. Slowly whisk in 1 ½ cups of vegetable broth, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, whisking until slightly thickened.
  4. Add the Cream: Reduce the heat to low and gradually pour in 2 cups of heavy cream, whisking constantly until smooth and combined. Let it come to a very gentle simmer.
  5. Melt the Cheeses: With the heat still on low, begin adding your freshly grated cheeses to the sauce a handful at a time. Start with the Fontina, then Mozzarella, Provolone, and finally the Parmesan. Whisk continuously after each addition until the cheese is fully melted and incorporated.
  6. Season and Combine: Once all the cheese is melted and the sauce is smooth, season generously with salt, freshly ground black pepper, and that tiny pinch of nutmeg. Add the drained, cooked pasta directly into the cheese sauce. Toss gently with tongs until every piece of pasta is thoroughly coated.
  7. Serve Immediately: Transfer the pasta to serving bowls. Garnish with a sprinkle of fresh chopped parsley and perhaps a little extra grated Parmesan, if you like. Serve hot and enjoy!

Nutrition

Keywords: Freshly grate your cheeses for the best texture and flavor. Remember to reserve pasta water for adjusting sauce consistency, and taste the sauce before adding pasta to ensure proper seasoning.

Find it online: https://softtasty.com/delicious-cheesecake-factory-four-cheese-pasta-copycat/