Pro Tips
Grate the cheese from a block so that it melts and tastes the best. Packaged grated or shredded Parmesan cheese contains cellulose to prevent it from clumping together, which also prevents it from melting as well.
A combination of Parmesan, Asiago, and Romano cheese tastes great as well.
Don’t add the cheese to a super hot base as this will cause the dairy to separate and the consistency will be grainy instead of smooth.
Similarly-sized pastas may be substituted, refer to package for approximate cooking time. Examples include Fusilli (spiral) and Farfalle (bowtie).
If you prefer to add chicken: Be sure to check out my Chicken and Broccoli pasta recipe!
Storage:
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. The consistency of the dairy is altered slightly once reheated but I love heating it in the microwave for a quick lunch!
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
Nutrition
Calories: 495kcal, Carbohydrates: 48g, Protein: 17g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 71mg, Sodium: 866mg, Potassium: 363mg, Fiber: 2g, Sugar: 2g, Vitamin A: 783IU, Vitamin C: 12mg, Calcium: 335mg, Iron: 1mg
How to Make It
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