If you’re a fan of Cheesecake Factory Four cheese pasta, you know that they are known for their huge menu filled with all kinds of delicious dishes. From burgers to pasta to salads and more, there’s something for everyone at this popular restaurant chain. One of their most beloved dishes is their four cheese pasta, and for good reason! This creamy and rich pasta is made with a delicious combination of parmesan, fontina, provolone, and asiago cheese, and it’s absolutely heavenly.
If you’ve ever tried this dish at the Cheesecake Factory and found yourself craving it at home, we have good news for you. With our easy-to-follow recipe, you can recreate this restaurant favorite in the comfort of your own kitchen. It’s the perfect meal for a special occasion or for satisfying a major cheese craving. The best part? It’s actually quite simple to make. All you need are a few basic ingredients and a bit of time, and you’ll be rewarded with a restaurant-worthy meal that is sure to impress.
The Cheesecake Factory is a popular American restaurant chain that was founded by David M. Overton in Beverly Hills, California in 1978. The company started as a small cheesecake shop, but it has since grown to become a full-service restaurant with over 200 locations in the United States and internationally. The Cheesecake Factory is known for its extensive menu, which includes a wide variety of dishes such as burgers, sandwiches, pizzas, pastas, and salads, as well as its famous cheesecakes and other desserts.
So, if you’re ready to give our four cheese pasta recipe a try, let’s get started! Follow our step-by-step instructions and you’ll be enjoying this delicious dish in no time. Trust us, it’s worth the effort. Happy cooking!
How to make cheesecake factory four cheese pasta
If you’re a fan of the Cheesecake Factory’s Four Cheese Pasta, then you’ll be happy to know that you can easily recreate it at home. This creamy and delicious pasta dish is perfect for a comforting weeknight dinner or as a special occasion meal.
Here is a recipe for Four Cheese Pasta from The Cheesecake Factory:
Ingredients:
- 1 pound dried pasta (such as penne or rigatoni)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated fontina cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Asiago cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (180°C).
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and set it aside.
- In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute, until fragrant.
- Add the flour and cook for 1 minute more, stirring constantly.
- Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, until thickened.
- Add the Parmesan, fontina, mozzarella, and Asiago cheeses, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth.
- Add the cooked pasta to the cheese sauce and stir to coat the pasta. Transfer the pasta to a 9×13-inch baking dish.
- In a small bowl, mix the panko bread crumbs, Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture over the top of the pasta.
- Bake the pasta for 15-20 minutes, until the top is golden brown and the sauce is bubbly.
- Serve the pasta hot, garnished with additional grated Parmesan cheese and black pepper if desired. Enjoy!
Tips and variations:
- For a little extra flavor, try adding some diced sun-dried tomatoes or sliced mushrooms to the cheese sauce.
- If you want a bit of a crunch, sprinkle some breadcrumbs on top before baking the pasta for 5-10 minutes at 350 degrees Fahrenheit.
- For a lighter version, swap out the heavy cream for milk and reduce the amount of cheese used.
We hope you enjoy this homemade version of the Cheesecake Factory’s Four Cheese Pasta as much as we do! It’s a creamy, cheesy, and satisfying dish that the whole family will love.
Nutritional Information
- Calories: 1020
- Total Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 140mg
- Sodium: 1080mg
- Total Carbohydrates: 102g
- Dietary Fiber: 4g
- Sugars: 15g
- Protein: 32g
Frequently Asked Questions (FAQs)
Can I use different types of cheese in the cheesecake factory four cheese pasta recipe?
Yes, you can use different types of cheese in the four-cheese pasta recipe if you prefer. Some options for substituting or adding to the recipe include:
- Gorgonzola cheese: This creamy, blue-veined cheese adds a strong flavor to the pasta.
- Fontina cheese: This creamy, mild cheese adds a subtle flavor to the pasta.
- Cheddar cheese: This sharp, tangy cheese adds a bold flavor to the pasta.
Can I make the cheesecake factory four cheese pasta vegetarian?
Yes, you can make the four-cheese pasta vegetarian by substituting plant-based milk (such as almond milk or soy milk) for the heavy cream in the recipe. You can also omit the Parmesan cheese, which is typically made with animal rennet, and use a vegetarian alternative instead.
Can I freeze the cheesecake factory four cheese pasta?
Yes, you can freeze the four-cheese pasta for later use. To freeze the pasta, allow it to cool completely after cooking. Transfer it to a freezer-safe container and store it in the freezer for up to 3 months. To reheat the pasta, thaw it in the refrigerator overnight and then heat it in a skillet over medium heat until it is hot and bubbly. Alternatively, you can microwave the frozen pasta until it is hot and steaming, stirring every few minutes to ensure that it heats evenly.
Conclusion:
Overall, the Cheesecake Factory Four Cheese Pasta home recipe is a delicious and easy-to-prepare dish that can be enjoyed by cheese lovers of all ages. The combination of four different types of cheese creates a rich and creamy sauce that is perfect for coating pasta noodles.
The recipe is also relatively simple to follow, making it a great option for home cooks looking to recreate the flavors of their favorite restaurant dish. If you are a fan of cheese and pasta, this recipe is worth trying out!
Cheesecake Factory Four Cheese Pasta Recipe
Equipment
- Baking sheet
- Medium bowl
- Small bowl
- Measuring cups and spoons
- Whisk or fork
- Oven
- Meat thermometer (optional, but recommended for ensuring the chicken is cooked to the proper temperature)
Ingredients
- 1 pound dried pasta such as penne or rigatoni
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated fontina cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Asiago cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350°F (180°C).
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and set it aside.
- In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute, until fragrant.
- Add the flour and cook for 1 minute more, stirring constantly.
- Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes, until thickened.
- Add the Parmesan, fontina, mozzarella, and Asiago cheeses, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth.
- Add the cooked pasta to the cheese sauce and stir to coat the pasta. Transfer the pasta to a 9×13-inch baking dish.
- In a small bowl, mix the panko bread crumbs, Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture over the top of the pasta.
- Bake the pasta for 15-20 minutes, until the top is golden brown and the sauce is bubbly.
- Serve the pasta hot, garnished with additional grated Parmesan cheese and black pepper if desired. Enjoy!
