I hope you’re enjoying some beautiful spring weather, longer and warmer days, awakened nature. These are the moments when I can use some free time away from cakes and baking, but also moments when we need something quick to eat for lunch or dinner.
This creamy pasta is a stove top version of classic baked mac and cheese, equally great! It’s my ultimate comfort food and a dish I like to prepare when I’m in hurry and can’t afford to spend long time cooking. That’s when I need something fast, home made and delicious.
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Creamy pasta
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This creamy stove top mac and cheese is a quick and comforting dish, perfect for when you’re short on time but crave homemade goodness.
Ingredients
- 12 oz (340 g) pasta
- 2 garlic cloves, crushed
- 2 cups (200 g) grated Emmentaler cheese
- 1/3 cup (40 g) grated Parmesan cheese
- 1/4 cup (60 ml) sour cream
- 1/2 cup (120 g) yogurt
- 3 tbsp (45 g) butter
- Salt, to taste
- Pepper, to taste
- Chopped fresh herbs, for garnish (optional)
Instructions
- Cook the pasta in salted boiling water until al dente, according to package instructions. Reserve some of the cooking liquid before draining the pasta.
- Return the drained pasta to the pot over low heat. Add the crushed garlic cloves, sour cream, yogurt, butter, grated Emmentaler, and Parmesan cheese.
- Stir the mixture continuously until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta cooking liquid until the desired consistency is reached.
- Season with salt and pepper to taste. Serve immediately, garnished with chopped fresh herbs if desired.
Notes
- For a richer flavor, you can substitute Emmentaler with Gruyere cheese.
- If you prefer a bit of spice, add a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a splash of milk to loosen the sauce if necessary.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 18
- Carbohydrates: 55
- Fiber: 2
- Protein: 20
- Cholesterol: 60
If You Liked This Recipe, You’ll Love These
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- Del Frisco’s Legendary Truffle Mac and Cheese Recipe
- Baked Gruyere Mac and Cheese with Jalapeños
Frequently Asked Questions
Why does this recipe use both yogurt and sour cream instead of a béchamel sauce?
The combination of 1/4 cup sour cream and 1/2 cup yogurt creates a tangy, creamy sauce that comes together in minutes over low heat — no roux needed. It is lighter than a classic béchamel while still coating all 12 oz of pasta richly.
Can I substitute the Emmentaler with a different cheese?
Yes — the notes specifically suggest Gruyère as a swap for a richer flavor. Keep the same 2-cup quantity and melt it in the same way; the Parmesan remains unchanged regardless of which melting cheese you choose.
What is the reserved pasta cooking water for?
The starchy water loosens the sauce if it seizes too thick when you combine everything over low heat. Add it a small splash at a time until the sauce reaches the consistency you want — you may not need much.
How do leftovers keep and how should I reheat them?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove and add a splash of milk to loosen the sauce, which thickens considerably as it cools.
How did you manage to make even Mac ‘n Cheese look gorgeous?! And I love that it’s so easy! :-)