30 min.
Easy
Medium
This creamy Three-Cheese Pasta is a warm, comforting side dish inspired by my grandmother Gloria, who cooked our Christmas dinner every year of my childhood. Made with mild Cheddar, Gouda, Parmesan, roasted garlic, and a touch of white wine, this pasta is rich without being heavy-the perfect companion to a Christmas turkey. It's a recipe built on patience, simplicity, and
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Pasta
(1 lb / 450 g) Use any shape you like-penne, fettuccine, or rigatoni all work well.
Butter
(2 tbsp) Forms the base of the sauce and adds richness.
Heavy cream
(1/2 cups) Creates a smooth, creamy texture.
Mild cheddar cheese
(1 cup, shredded) Adds creaminess and gentle sharpness.
Gouda cheese
(1 cup, shredded) Brings depth and a soft, nutty flavor
Parmesan cheese
(1/2 cup, finely grated) Enhances umami and balances the sauce
White wine
(1/4 cup) Adds brightness and complexity to the sauce.
Salt
to taste Essential for balance and flavor
Black pepper
to taste Adds gentle warmth and contrast.
30 min.
Preheat the pan with olive oil, then dice the garlic into small pieces and drop it into the pan until it is soft and golden. Set aside.
Bring a large pot of heavily salted water to a boil. Cook the pasta as per package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a deep skillet over low heat, melt the butter. Add the heavy cream and whisk gently until warm — do not let it boil.
Add the garlic to the cream and whisk to blend. Pour in the white wine and allow it to simmer gently for 1-2 minutes.
Lower the heat and add the cheeses one at a time: Cheddar, Gouda, Parmesan. Whisk slowly after each addition until fully melted and smooth. Season with salt and black pepper to taste.
Add the cooked pasta directly to the cheese sauce. Use a spatula to fold gently until each piece is coated. If necessary, add a splash of reserved pasta water to loosen the sauce.
Serve immediately while warm and creamy. This pasta makes an ideal side dish for Christmas turkey or any holiday roast.
Serving:
6
by Chef Marvin Piña
30 min.
Easy
Medium
This creamy Three-Cheese Pasta is a warm, comforting side dish inspired by my grandmother Gloria, who cooked our Christmas dinner every year of my childhood. Made with mild Cheddar, Gouda, Parmesan, roasted garlic, and a touch of white wine, this pasta is rich without being heavy-the perfect companion to a Christmas turkey. It's a recipe built on patience, simplicity, and love.
30 min.
Easy
Medium
This creamy Three-Cheese Pasta is a warm, comforting side dish inspired by my grandmother Gloria, who cooked our Christmas dinner every year of my childhood. Made with mild Cheddar, Gouda, Parmesan, roasted garlic, and a touch of white wine, this pasta is rich without being heavy-the perfect companion to a Christmas turkey. It's a recipe built on patience, simplicity, and love.
Pasta
(1 lb / 450 g) Use any shape you like-penne, fettuccine, or rigatoni all work well.
Butter
(2 tbsp) Forms the base of the sauce and adds richness.
Heavy cream
(1/2 cups) Creates a smooth, creamy texture.
Mild cheddar cheese
(1 cup, shredded) Adds creaminess and gentle sharpness.
Gouda cheese
(1 cup, shredded) Brings depth and a soft, nutty flavor
Parmesan cheese
(1/2 cup, finely grated) Enhances umami and balances the sauce
White wine
(1/4 cup) Adds brightness and complexity to the sauce.
Salt
to taste Essential for balance and flavor
Black pepper
to taste Adds gentle warmth and contrast.
30 min.
Preheat the pan with olive oil, then dice the garlic into small pieces and drop it into the pan until it is soft and golden. Set aside.
Bring a large pot of heavily salted water to a boil. Cook the pasta as per package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a deep skillet over low heat, melt the butter. Add the heavy cream and whisk gently until warm — do not let it boil.
Add the garlic to the cream and whisk to blend. Pour in the white wine and allow it to simmer gently for 1-2 minutes.
Lower the heat and add the cheeses one at a time: Cheddar, Gouda, Parmesan. Whisk slowly after each addition until fully melted and smooth. Season with salt and black pepper to taste.
Add the cooked pasta directly to the cheese sauce. Use a spatula to fold gently until each piece is coated. If necessary, add a splash of reserved pasta water to loosen the sauce.
Serve immediately while warm and creamy. This pasta makes an ideal side dish for Christmas turkey or any holiday roast.
Serving:
6
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