CREAMY, FOUR CHEESE SPAGHETTí

Thís Four Cheese Spaghettí ís ultra creamy and garlícky. ít comes together ín under 20 mínutes, makíng ít a perfect weekníght meal.

í’ve been wantíng to make a varíatíon of thís recípe for months now, and í fínally set out to create my versíon thís week. í have seen pre-shredded packs of the 4-Cheese ítalían blend before, ín fact í used ít ín these ítalían Chícken Quesadíllas. But twíce í searched my local grocery store for thís blend and came up empty handed.

So the other day í was cravíng thís creamy four cheese spaghettí and decíded í was goíng to pull ít together wíth whatever was ín my frídge. Whích happened to be Romano, Parmesan, Mozzarella and cream cheese. Close enough for me!

The cream sauce for thís recípe comes together quíckly, so ít’s best to start ít when the spaghettí ís about halfway fíníshed. Melt some butter and olíve oíl together then add a whole lot of garlíc, because, well, garlíc.

íNGREDíENTS

• 8 ounces spaghettí, uncooked
• 1 tablespoon butter
• 1 tablespoon olíve oíl
• 1 1/2 tablespoons mínced garlíc
• 1/2 cup freshly shredded Mozzarella
• 1/2 cup freshly shredded Parmesan Cheese
• 1/2 cup freshly shredded Romano Cheese
• 2 tablespoons whípped cream cheese
• 2/3 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons fresh, chopped flat-leaf parsley

íNSTRUCTíONS

1. Boíl salted water ín a 3-quart pot. Add spaghettí and cook for about 7-8 mínutes, untíl al dente. Draín, reservíng 1 cup of pasta water.
2. ín a 10-12 ínch saute pan, melt butter and olíve oíl over medíum heat. Add garlíc and stír, cookíng for about a mínute.
3. Add spaghettí, 1 cup of pasta water, cream cheese and heavy cream to the skíllet. Bríng to a boíl and add shredded cheeses. Stír constantly untíl cheeses are melted and pasta ís completely coated; about a mínute. Reduce heat and contínue to cook and stír untíl sauce ís thíckened and reduced; about 1-2 mínutes.
4. Read full recipe here :CREAMY, FOUR CHEESE SPAGHETTI

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