16 Delicious Cheesy Pasta Recipes for Comfort Food Lovers

Ever find yourself dreaming of a bowl of pasta so cheesy it feels like a warm hug? You’re not alone! For those days when only comfort food will do, we’ve gathered 16 deliciously cheesy pasta recipes that promise to satisfy your cravings. From quick weeknight dinners to indulgent weekend feasts, these dishes are sure to keep you coming back for more. Let’s dive into the cheesy goodness!

Spicy Jalapeno Popper Pasta Bake

Tantalizingly creamy with a kick, this Spicy Jalapeno Popper Pasta Bake combines comfort with heat. Perfect for those who love bold flavors in a simple, baked dish.

Ingredients

• 8 oz penne pasta
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 4 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 jalapenos, seeded and finely diced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to precise taste
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish.
2. Cook penne pasta according to package instructions until al dente. Drain and set aside.
3. In a saucepan over medium heat, melt butter. Add minced garlic, sauté until fragrant, about 30 seconds.
4. Reduce heat to low. Add cream cheese, stirring until fully melted and smooth.
5. Gradually whisk in heavy cream until the mixture is homogenous.
6. Stir in Parmesan, cheddar, jalapenos, smoked paprika, and cayenne pepper. Season with salt precisely.
7. Combine sauce with cooked pasta, ensuring even coating. Transfer to prepared baking dish.
8. In a small bowl, mix panko breadcrumbs with olive oil. Sprinkle evenly over pasta.
9. Bake for 20 minutes, or until top is golden and crispy.
10. Let stand for 5 minutes before serving to allow sauce to thicken.

Expect a creamy, cheesy interior with a satisfying crunch from the panko topping. For an extra kick, serve with sliced fresh jalapenos on the side.

Four Cheese Ravioli in Alfredo Sauce

Savor the rich, creamy delight of Four Cheese Ravioli in Alfredo Sauce, a dish that combines simplicity with indulgence. Perfect for a cozy night in, this recipe promises a restaurant-quality meal with minimal fuss.

Ingredients

• 1 lb fresh four cheese ravioli
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano
• 1/2 cup freshly grated Pecorino Romano
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground white pepper
• 2 tbsp finely chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the ravioli and cook for 3-4 minutes, or until they float to the surface. Tip: Stir gently to prevent sticking.
3. While the ravioli cooks, melt the butter in a large skillet over medium heat.
4. Pour in the heavy cream, stirring constantly to combine with the butter. Tip: Keep the heat medium to avoid scalding the cream.
5. Reduce the heat to low and whisk in the Parmigiano-Reggiano and Pecorino Romano until the sauce is smooth.
6. Season with nutmeg, salt, and white pepper, stirring to incorporate. Tip: Freshly grated nutmeg enhances the sauce’s depth.
7. Drain the ravioli and add them to the skillet, tossing gently to coat in the sauce.
8. Garnish with chopped parsley before serving.

Unbelievably creamy, the alfredo sauce clings to each ravioli, offering a velvety texture with a sharp, cheesy finish. Serve with a crisp white wine and a side of garlic bread for an unforgettable meal.

Cheesy Pesto Pasta with Sun-Dried Tomatoes

Unlock the secret to a vibrant, flavorful dish that’s as easy to make as it is delicious. This cheesy pesto pasta with sun-dried tomatoes brings a gourmet touch to your weeknight dinner rotation.

Ingredients

• 12 oz dried fusilli pasta
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/2 cup basil pesto, homemade or store-bought
• 1/2 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup pine nuts, toasted

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the sun-dried tomatoes to the skillet and cook for 1 minute, stirring occasionally.
4. Reduce the heat to low. Stir in the pesto and heavy cream until well combined. Tip: For a smoother sauce, blend the pesto and cream before adding to the skillet.
5. Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Remove the skillet from heat. Stir in the Parmigiano-Reggiano cheese, salt, and pepper until the cheese is melted and the pasta is evenly coated. Tip: For extra creaminess, add an additional 1/4 cup of heavy cream.
7. Garnish with toasted pine nuts before serving.

With its creamy texture and bold flavors, this dish is a crowd-pleaser. Serve it with a crisp white wine for an elevated dining experience.

Buffalo Chicken Cheesy Pasta Bake

Feast your eyes on this hearty, spicy, and utterly comforting dish that’s perfect for game night or a cozy family dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs, diced
• 2 cups uncooked penne pasta
• 1/2 cup unsalted butter, melted
• 1/2 cup Frank’s RedHot Sauce
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1 tbsp olive oil
• Salt, to season

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a large pot, boil penne pasta according to package instructions until al dente. Drain and set aside.
3. Season diced chicken thighs with salt, garlic powder, onion powder, and smoked paprika.
4. In a skillet over medium heat, cook the seasoned chicken until no longer pink, about 5-7 minutes. Remove from heat.
5. In a bowl, whisk together melted butter and Frank’s RedHot Sauce. Stir in heavy cream.
6. Combine cooked pasta, chicken, and hot sauce mixture in the baking dish. Mix well.
7. Sprinkle shredded cheddar and crumbled blue cheese evenly over the top.
8. Bake for 20 minutes, or until cheese is bubbly and slightly golden.
9. Let stand for 5 minutes before serving to allow the sauce to thicken.

Golden and bubbly, this bake offers a perfect balance of spicy and creamy textures. Serve with a side of crisp celery sticks and ranch dressing for a classic Buffalo twist.

Truffle Oil Mac and Cheese with Gruyere

Velvety and rich, this truffle oil mac and cheese with Gruyere elevates the classic comfort dish with luxurious depth. Perfect for impressing guests or indulging solo.

Ingredients

• 8 oz elbow macaroni
• 2 cups heavy cream
• 1.5 cups Gruyere cheese, grated
• 1 cup sharp cheddar cheese, grated
• 2 tbsp white truffle oil
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp white pepper, freshly ground
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat oven to 375°F. Butter a 9-inch baking dish with clarified butter.
2. Cook macaroni in boiling salted water for 6 minutes, until al dente. Drain and set aside.
3. In a saucepan, heat heavy cream over medium heat until it begins to simmer, about 3 minutes.
4. Reduce heat to low. Gradually whisk in Gruyere and cheddar until fully melted and smooth.
5. Stir in truffle oil, salt, white pepper, and nutmeg. Tip: For a smoother sauce, add cheeses slowly to prevent clumping.
6. Combine cooked macaroni with cheese sauce, ensuring all noodles are evenly coated.
7. Transfer mixture to the prepared baking dish. Bake for 20 minutes, until top is golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes.
8. Let rest for 5 minutes before serving. Tip: Resting allows the sauce to thicken slightly for perfect consistency.

Golden and aromatic, this dish offers a creamy interior with a slight crunch on top. Serve alongside a crisp green salad or as a decadent side to roasted meats.

Cheesy Spinach and Artichoke Pasta

Unlock the creamy, indulgent flavors of this dish with minimal effort. Perfect for weeknights yet impressive enough for guests, it combines comfort and sophistication in every bite.

Ingredients

• 8 oz penne pasta
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 cup whole milk
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup frozen spinach, thawed and drained
• 1 cup canned artichoke hearts, drained and chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. In a large skillet, melt clarified butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Pour in heavy cream and whole milk, stirring constantly to combine. Bring to a gentle simmer, then reduce heat to low.
4. Gradually whisk in grated Parmesan and shredded mozzarella until smooth and fully incorporated.
5. Fold in thawed and drained spinach, chopped artichoke hearts, sea salt, black pepper, and crushed red pepper flakes. Stir until evenly distributed.
6. Add cooked penne pasta to the skillet, tossing gently to coat in the cheese sauce. Cook for an additional 2 minutes to allow flavors to meld.
7. Remove from heat and let stand for 5 minutes before serving. This rest period allows the sauce to thicken slightly.

Perfectly balanced, the pasta boasts a velvety texture with a hint of spice. Serve with a crisp white wine or a side of garlic bread for a complete meal.

One-Pot Cheesy Taco Pasta

Kickstart your weeknight dinner with this effortless One-Pot Cheesy Taco Pasta, blending bold flavors and creamy textures in under 30 minutes.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground beef, 80/20 blend
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 2 cups chicken broth
• 1 cup heavy cream
• 8 oz elbow pasta, uncooked
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Stir in onion and garlic, sautéing until translucent, about 3 minutes.
4. Sprinkle taco seasoning over the beef mixture, stirring to coat evenly.
5. Pour in chicken broth and heavy cream, bringing to a gentle boil.
6. Add pasta, stirring to submerge. Reduce heat to medium-low, cover, and simmer for 12 minutes, stirring occasionally.
7. Remove from heat. Stir in cheddar and Monterey Jack cheeses until melted and smooth.
8. Garnish with fresh cilantro before serving.

Velvety cheese clings to each pasta piece, offering a rich, spicy kick. Serve with a dollop of sour cream or alongside a crisp green salad for contrast.

Gouda and Mushroom Stuffed Shells

Absolutely comforting and rich, these stuffed shells combine creamy Gouda and earthy mushrooms for a hearty dish.

Ingredients

• 12 oz jumbo pasta shells
• 2 cups whole milk ricotta cheese
• 1.5 cups shredded aged Gouda cheese
• 1 lb cremini mushrooms, finely chopped
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups marinara sauce
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt clarified butter over medium heat. Add mushrooms and sauté until golden brown, about 8 minutes.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat.
5. In a large bowl, combine ricotta, Gouda, sautéed mushrooms, parsley, egg, salt, and pepper. Mix until well incorporated.
6. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish.
7. Fill each pasta shell with the cheese and mushroom mixture. Arrange shells in the baking dish.
8. Top with remaining marinara sauce and sprinkle with Parmesan cheese.
9. Bake for 25 minutes, or until the sauce is bubbly and the cheese is lightly golden.
10. Let stand for 5 minutes before serving.

Creamy and decadent, these stuffed shells offer a perfect balance of flavors. Serve with a crisp green salad for a complete meal.

Cheesy Lobster Mac and Cheese

Yearning for a decadent twist on a classic comfort dish? This cheesy lobster mac and cheese combines rich, creamy textures with succulent seafood for an unforgettable meal.

Ingredients

• 8 oz elbow macaroni
• 1 lb cooked lobster meat, chopped
• 2 cups sharp cheddar cheese, grated
• 1 cup Gruyère cheese, grated
• 2 cups heavy cream
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to precise taste

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish.
2. Cook macaroni in salted boiling water until al dente, 7 minutes. Drain.
3. In a saucepan, melt clarified butter over medium heat. Stir in heavy cream, Dijon mustard, smoked paprika, and cayenne pepper. Bring to a simmer.
4. Gradually add cheddar and Gruyère cheeses, stirring until fully melted and smooth.
5. Fold in cooked macaroni and chopped lobster meat until evenly coated.
6. Transfer mixture to the prepared baking dish. Bake for 20 minutes, until bubbly and lightly golden on top.
7. Let rest for 5 minutes before serving to allow sauce to thicken.

Outstandingly creamy with a hint of spice, this dish boasts a luxurious texture and deep, complex flavors. Serve in individual ramekins for an elegant presentation or alongside a crisp green salad to cut through the richness.

Pumpkin Sage Cheesy Pasta

Outstanding for cozy nights, this Pumpkin Sage Cheesy Pasta blends creamy textures with earthy flavors. Perfect for fall, it’s a hearty dish that satisfies with minimal effort.

Ingredients

• 8 oz dried pasta (such as fusilli or penne)
• 1 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup canned pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh sage leaves, finely chopped
• 1/2 tsp ground nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat olive oil and butter over medium heat until butter is melted. Add garlic and sauté for 30 seconds until fragrant.
3. Stir in pumpkin puree and heavy cream, blending until smooth. Cook for 2 minutes, stirring constantly.
4. Reduce heat to low. Add Parmesan cheese, sage, nutmeg, salt, and pepper. Stir until cheese is fully melted and sauce is creamy, about 2 minutes.
5. Add cooked pasta to the skillet. Toss until pasta is evenly coated with the sauce. Cook for an additional 1-2 minutes to heat through.
6. Remove from heat. Let stand for 2 minutes before serving to allow flavors to meld.

Zesty with a velvety sauce, this pasta offers a rich pumpkin flavor accented by sage. Serve with a sprinkle of extra Parmesan and a side of crusty bread for dipping.

Blue Cheese and Walnut Pasta

Yearning for a dish that combines creamy richness with a satisfying crunch? This Blue Cheese and Walnut Pasta delivers bold flavors and contrasting textures in every bite.

Ingredients

• 8 oz dried penne pasta
• 1/2 cup heavy cream
• 4 oz blue cheese, crumbled
• 1/3 cup walnuts, toasted and roughly chopped
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Simmer gently for 2 minutes to slightly thicken.
4. Reduce heat to low. Gradually add the crumbled blue cheese, stirring until fully melted and the sauce is smooth. Tip: If the sauce is too thick, adjust consistency with reserved pasta water, a tablespoon at a time.
5. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Season with sea salt and black pepper.
6. Remove from heat. Fold in the toasted walnuts, ensuring they’re evenly distributed. Tip: For extra crunch, reserve a few walnuts to sprinkle on top before serving.

Optimal serving temperature is immediately after preparation. The pasta boasts a velvety sauce with pockets of sharp blue cheese, while the walnuts add a delightful crunch. For a gourmet touch, garnish with additional blue cheese crumbles and a drizzle of truffle oil.

Cheesy Broccoli Pasta Casserole

Very few dishes combine comfort and nutrition as effortlessly as this one. Perfect for weeknights, it’s a crowd-pleaser that requires minimal fuss.

Ingredients

• 8 oz elbow macaroni
• 2 cups fresh broccoli florets, blanched
• 2 cups sharp cheddar cheese, grated
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Salt, to season

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with butter.
2. Cook macaroni in salted boiling water for 7 minutes, until al dente. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1 minute until golden.
4. Gradually add milk, whisking continuously to prevent lumps. Cook for 3 minutes until sauce thickens.
5. Remove from heat. Stir in cheddar cheese until melted. Season with garlic powder, onion powder, smoked paprika, and salt.
6. Combine cooked macaroni, blanched broccoli, and cheese sauce in the prepared baking dish. Mix well.
7. Bake for 20 minutes, until bubbly and lightly golden on top.
8. Let stand for 5 minutes before serving to allow the casserole to set.

Delightfully creamy with a slight crunch from the broccoli, this casserole is a textural dream. Serve with a crisp green salad for a balanced meal.

Smoked Gouda and Bacon Cheesy Pasta

Here’s a dish that combines smoky, creamy, and savory flavors in every bite. Smoked Gouda and Bacon Cheesy Pasta is a hearty meal that’s perfect for any night of the week.

Ingredients

• 8 oz elbow macaroni
• 4 slices thick-cut bacon, diced
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 cup whole milk, warmed
• 1 cup heavy cream
• 2 cups smoked Gouda cheese, grated
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook for 8 minutes, or until al dente. Drain and set aside.
2. In a large skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
4. Gradually whisk in the warmed whole milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook for 3 minutes, or until slightly thickened.
5. Reduce heat to low. Stir in the grated smoked Gouda cheese, smoked paprika, black pepper, and kosher salt until the cheese is fully melted and the sauce is smooth.
6. Add the cooked macaroni and crispy bacon to the cheese sauce. Stir until the pasta is evenly coated.
7. Serve immediately. The pasta should be creamy with a smoky depth from the Gouda and bacon. For an extra touch, garnish with additional grated Gouda and a sprinkle of smoked paprika.

You’ll love the creamy texture and the rich, smoky flavor of this pasta. Try serving it with a side of roasted vegetables for a complete meal.

Conclusion

Overwhelmed by cheesy goodness yet? This roundup of 16 delicious cheesy pasta recipes is your ultimate guide to comfort food heaven. Whether you’re craving something classic or adventurous, there’s a dish here to satisfy every pasta lover. Don’t just drool over these recipes—try them out! Share your favorites in the comments and spread the cheesy love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos