Instructions:
- In a large nonstick skillet, add the uncooked pasta and pour in the milk. Place over medium heat and bring to a gentle simmer.
- Stir frequently, ensuring the pasta doesn’t stick, and cook until the pasta is tender and the milk has reduced slightly, about 12–15 minutes.
- Reduce the heat to low, then stir in the butter, white cheddar, and mozzarella. Mix until the cheese has completely melted and the sauce is creamy.
- Season with salt, pepper, and a pinch of garlic powder if desired. Adjust to taste.
- Serve hot, garnished with chopped parsley for a fresh, colorful touch.
Variations:
- Broiled Finish: After stirring in the cheese, top with more mozzarella and broil for 2–3 minutes until golden and bubbly.
- Protein Boost: Add grilled chicken, crispy bacon, or sautéed mushrooms for a heartier meal.
- Veggie Mix-in: Stir in baby spinach, roasted broccoli, or caramelized onions just before serving.
- Spicy Twist: Add a pinch of red pepper flakes or a splash of hot sauce for gentle heat.
Tips:
- Use whole milk for a creamier texture, but any milk will work in a pinch.
- Keep the heat moderate—if the milk reduces too fast, the pasta may undercook or stick.
- Stir regularly while cooking to ensure the milk doesn’t scorch and the pasta cooks evenly.
- Leftovers reheat well—just add a splash of milk to loosen the sauce before warming.
This one-pan pasta is proof that a simple combination of ingredients can yield a meal that’s irresistibly creamy and satisfying, making it a reliable addition to any home cook’s weekly rotation.
