One-Pot Three Cheese Pasta

5 from 1 vote

One-Pot Three Cheese Pasta

Made with colorful shells and a crisp panko topping, this three cheese pasta is gooey, savory, and full of rich cheesy flavor!

Prep Time2

Course: Side

Cuisine: American

Keyword: cheese pasta, easy mac and cheese, easy one pot meal, easy side dish, mac and cheese, one pot mac and cheese, one pot pasta, three cheese pasta

Servings: servings

Author: Food Dolls

Equipment

1 Large Pot

Ingredients

For the Three Cheese Pasta

16 ounces pasta shells uncooked
3 cloves garlic minced
1 cup Sharp Cheddar cheese freshly grated and divided
1 cup Monterrey Jack cheese freshly grated
1 cup Mild Cheddar cheese freshly grated
1 teaspoon paprika
2 teaspoons sea salt more or less to taste
1 teaspoon black pepper more or less to taste
3 Tablespoons unsalted butter
2 cups low-sodium chicken broth
2 cups whole milk

For the Breadcrumb Topping:

1/2 cup panko breadcrumbs
1 Tablespoon unsalted butter melted

Instructions

In a deep skillet or heavy bottom pot, add the pasta, garlic, Sharp Cheddar cheese, Monterrey Jack cheese, Mild Cheddar cheese, paprika, salt, pepper, butter, broth, and milk, reserving ½ cup of the Sharp Cheddar. Stir to combine, and cover.
Bring the ingredients to a boil over medium-high heat. Cook 8-10 minutes or until the pasta is tender, stirring halfway through.
Stir in the reserved cheese, and add a splash of milk as needed to thin out the sauce.
Add the breadcrumbs and butter to a small bowl, Mix until the breadcrumbs are well-coated and moist.
Sprinkle the mixture over the pasta, and place the pot under the broiler for 2-3 minutes or until the breadcrumbs have browned.
Serve warm!
Store in the fridge for 3-5 days.

Nutrition