Best 4 Cheese And Pasta In A Pot Recipes

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Indulge in a culinary delight with our irresistible cheese and pasta dish prepared in a single pot. This exceptional recipe combines the richness of melted cheese, the savory flavors of herbs, and the perfect texture of al dente pasta. As you delve into the article, you'll discover variations of this classic dish to tantalize your taste buds. Explore a creamy rendition made with a blend of Parmesan, mozzarella, and fontina cheeses, or embark on a spicy adventure with a zesty Arrabiata sauce. For a lighter twist, try the flavorful pesto sauce or relish the simplicity of a classic butter and garlic sauce. Each recipe offers a unique taste experience, making this versatile dish a perfect choice for any occasion. Let's dive into the culinary journey and discover the secrets behind creating a remarkable cheese and pasta dish in a single pot.

Here are our top 4 tried and tested recipes!

INSTANT POT® PHILLY CHEESESTEAK PASTA



Instant Pot® Philly Cheesesteak Pasta image

Pasta topped with a silky cheese sauce and all the goodness of Philly cheesesteak toppings. Pay attention to the thickness of the sirloin--you'll want it thinner than skirt steak (I buy mine at Aldi). You'll want to go to the deli to get the cheese--I buy mine in a small thick-cut 1/2-lb piece and shred it at home.

Provided by thedailygourmet

Categories     Main Dishes     Pasta

Time 55m

Yield 4

Number Of Ingredients 15

2 tablespoons salted butter, divided
1 tablespoon olive oil
2 cups frozen bell pepper and onion mix, thawed
9 ounces boneless beef sirloin steak, thinly sliced
½ cup beef broth
3 cups bow-tie pasta
1 tablespoon all-purpose flour
½ cup milk
1 ½ cups shredded American cheese
salt and freshly ground black pepper to taste
½ cup sliced fresh mushrooms
1 teaspoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon seasoned salt
¼ teaspoon black pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter, olive oil, bell pepper blend, and beef; saute until beef is browned, about 5 minutes. Pour in broth, scraping up any browned bits from the bottom of the pot.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
  • Melt remaining 1 tablespoon butter in a saucepan. Add flour, stirring to create a paste. Pour in milk, stirring constantly to keep from scorching. Allow sauce to thicken slightly. Add shredded American cheese and stir until well combined. Season cheese sauce with salt and pepper.
  • Release any remaining pressure using the quick-release method. Unlock and remove the lid. Add sliced mushrooms, Worcestershire sauce, garlic, seasoned salt, and pepper. Adjust seasonings to taste. Serve beef mixture on top of the cooked farfalle, and top with the cheese sauce.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 36.5 g, Cholesterol 91.5 mg, Fat 29.5 g, Fiber 4.6 g, Protein 28.6 g, SaturatedFat 15.2 g, Sodium 1090.8 mg, Sugar 2.9 g

ONE-PAN FETA PASTA WITH CHERRY TOMATOES



One-Pan Feta Pasta With Cherry Tomatoes image

In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it's added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you'll need an electric kettle to boil the water. So maybe it's more like a one-and-a-half-pan meal.) Don't think of this as a pasta dish in an Italian, al-dente sense. It's more like a creamy casserole along the lines of mac and cheese. In any case, it's comforting and supremely easy.

Provided by Melissa Clark

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving

Steps:

  • Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
  • Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
  • Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

CACIO E PEPE (CHEESE AND PEPPER PASTA)



Cacio e Pepe (Cheese and Pepper Pasta) image

An incredibly simple dish, requiring only five ingredients.

Provided by HugeTaste

Time 40m

Yield 16

Number Of Ingredients 5

2 (16 ounce) packages dried spaghetti
3 ½ cups finely grated Pecorino Romano cheese, or more to taste
6 tablespoons unsalted butter, cut into 6 pieces
2 teaspoons coarsely ground black pepper
salt to taste

Steps:

  • Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.
  • Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.
  • Serve with additional cheese, if desired.

Nutrition Facts : Calories 347.4 calories, Carbohydrate 42.9 g, Cholesterol 38.5 mg, Fat 12.2 g, Fiber 1.9 g, Protein 15.7 g, SaturatedFat 7.3 g, Sodium 316.4 mg, Sugar 1.7 g

BEST ONE POT CHEESE AND MACARONI



Best One Pot Cheese and Macaroni image

This recipe uses less milk and no thickener what-so-ever! Very cheesy, too! You can either serve it from the pot, or top with buttered crumbs and put in 350 oven to brown for half an hour, but we like ours fine without.

Provided by Jill Faucher-Ross

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 6

Number Of Ingredients 8

3 cups water
½ teaspoon salt
8 ounces seashell pasta
1 cup whole milk
4 cups shredded Cheddar cheese
1 cup shredded Parmesan cheese
¼ teaspoon ground black pepper
1 teaspoon Dijon mustard

Steps:

  • Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
  • Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

Nutrition Facts : Calories 518.2 calories, Carbohydrate 30.7 g, Cholesterol 92.8 mg, Fat 30.8 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 19.1 g, Sodium 930.4 mg, Sugar 3.5 g

Tips:

  • Use a large pot: This will give the pasta and cheese plenty of room to cook and prevent it from sticking together.
  • Cook the pasta according to the package directions: This will ensure that it is cooked through but not overcooked.
  • Use a good quality cheese: This will make a big difference in the flavor of the dish.
  • Don't be afraid to experiment with different cheeses: There are many different types of cheese that can be used in this dish, so feel free to try out different combinations until you find one that you like.
  • Serve immediately: This dish is best served hot, so be sure to serve it as soon as it is cooked.

Conclusion:

Cheese and pasta in a pot is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover pasta or cheese. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you are looking for a quick and easy pasta dish, give cheese and pasta in a pot a try.

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