Okay, so I’ve been craving that Four Cheese Pasta from The Cheesecake Factory. You know, the one that’s just pure cheesy goodness? I finally decided to just make it myself at home. I mean, how hard could it be, right?
First off, I looked up a bunch of recipes online. They all seemed pretty similar, mostly just different types of cheese. I picked one that looked easy enough and headed to the grocery store. I grabbed some pasta – I went with penne, just like they use at the restaurant. Then came the cheese hunt. This recipe called for ricotta, mozzarella, Parmesan, and Romano. They had all of that, thankfully. I also picked up some heavy cream, garlic, and butter. I think that was it, nothing too crazy.
Once I got home, I started by cooking the pasta. Just followed the directions on the box, you know, boiling water, salt, the usual. While that was going, I started on the sauce. I melted some butter in a big pan and tossed in some minced garlic. I let that cook for a bit until it smelled amazing.
Next, I poured in the heavy cream and let it simmer for a few minutes. Then came the fun part – adding all that cheese! I dumped in the ricotta, mozzarella, Parmesan, and Romano, and stirred it all up until it was melted and creamy. I had to add a little bit of salt and pepper to season. I had to guess how much to use, but I like the taste of these two. It looked pretty good, I gotta say. It was super thick and cheesy, just like I wanted.
- Penne Pasta
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
- Romano Cheese
- Heavy Cream
- Garlic
- Butter
- Salt
- Pepper
Ingredients:
Once the pasta was done, I drained it and added it to the cheese sauce. I mixed everything together, making sure all the pasta was coated in that glorious sauce. And that was it! I served it up, and it actually tasted pretty darn close to the real deal. I mean, it wasn’t exactly the same, but it definitely satisfied my craving. Plus, I made a ton, so I had leftovers for days. Score!
Overall, I’m pretty proud of myself for pulling this off. It was way easier than I thought it would be, and it was a lot cheaper than going to The Cheesecake Factory. I’ll definitely be making this again. Maybe next time I’ll try adding some different cheeses, like that Fontina or Swiss. Or maybe I should try chicken. Anyway, I would recommend trying to make this at home.
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