Last Updated September 7, 2024

Why, when we make macaroni and cheese, do we usually just add one cheese? Because it’s easy, yes. But have you ever added 2, 3 or even 6 different cheeses to your pasta? Because it’s wonderful and the flavor profile explodes. In a good way.

Here is one of my cheesy pasta recipes, made with yes, 6 different cheeses! You can easily mix up which cheeses you use, with whatever you have on hand. It creates a unique but divine pasta every time. The herbs I added in with the inspiration from herb cream cheese that I sometimes like to put on my toasted bagels. MMMMMMmmmmmmmm.

Now, one of my first thoughts when I see a number of cheeses (especially 6!!) in a dish is that it’s probably a really rich, high fat dish. Good for special occasions, not so much a weeknight dinner. The best thing about this pasta, is that it doesn’t use any more cheese than a regular, homemade, stove top macaroni and cheese. Actually, it uses less than some recipes! I like to use about 2 cups of shredded cheese (equal to about 8oz of cheese) for 1lb of pasta. This recipe also uses a total of 2 cups of shredded cheese. No heavy whipping cream, no half & half, just milk. It’s not overly indulgent, like so many recipes can be, while still tasting indulgent!

This pasta is cheesy, creamy, smoky, and should be cooking on your stove and in your tummy ASAP! :)

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe by Jenny. Inspired by Inspired with a Twist

Herbed Six Cheese Pasta

Serves 4-6

Ingredients:

• 1 lb. / 500g pasta of your choice

• 4 Tbsp / 56g oil or butter

• 2 cloves garlic, minced

• 1/4 cup / 30g all-purpose flour

• 2 cups / 474g milk

• 1/2 tsp smoked paprika

• 1/2 tsp chopped fresh basil

• 1/2 tsp chopped fresh oregano

• 1/4 tsp chopped fresh thyme

• 1/4 tsp chopped fresh rosemary

• 1/8 tsp nutmeg

• 1/2 cup / 56g shredded sharp cheddar cheese

• 1/2 cup / 56g shredded mozzarella cheese

• 1/4 cup / 25g shredded asiago cheese

• 1/4 cup / 25g shredded parmesan cheese

• 1/4 cup / 28g shredded smoked gruyère cheese

• 2 oz / 57g cream cheese

Directions:

1. In a large pot bring a good quantity of water to boil. Just before the water boils, salt the water. Stir to dissolve salt, then add in pasta. Cook pasta to al dente according to package directions. Drain, reserving about 2 cups of pasta water.

2. While pasta is cooking, heat oil or butter in a large pot over medium-low heat. Add garlic and stir, for about 1 minute, until fragrant.

3. Add flour and stir with a whisk, until all the oil or butter has been absorbed by the flour. Stir for an extra few seconds, to toast the flour.

4. Slowly add in milk, a bit at a time, stirring constantly. The mixture will thicken, then slowly thin out as you add more milk.

5. When all the milk has been added and the mixture comes to a simmer, add in all the spices and herbs.

6. Add in all of the cheese and stir until melted and smooth. Turn off heat. Salt and pepper to taste.

7. Add cooked pasta to the sauce, along with 1 cup of reserved pasta water. Stir well. Add in more pasta water until desired consistency is reached. Sauce will continue to thicken as it cools and sits. Serve.

Jenny’s Notes:

• The cheese options for this pasta really are endless, no need to feel confined by the exact cheeses I have written here. I use different ones all the time! Cheddars, mozzarellas, Monterey or Colby Jack, gruyere, gouda, smoked cheeses, havarti, provolone, taleggio, Swiss…think of your favorites! Another I love to add? A blue cheese, like Gorgonzola. Mmmmm. It’s like one of my favorite Italian pizzas, quattro formaggi, a pizza with four cheeses, one of which is Gorgonzola.

• If you don’t have fresh herbs available to you, you can easily sub in dried. As a general rule of thumb, use 1/3 the amount of dried in place of fresh. In this recipe, because the measurements are already quite small, I usually end up going with “generous 1/8th teaspoon”, or “pinch of this”, and it turns out wonderful!

• If you enjoy especially rich pasta, you can use half & half or some cream in with the milk. I usually use 2% milk, still creates a luscious, cheesy, pasta, but without being overly indulgent!