CREAMY 4 CHEESE SOURDOUGH SPAGHETTI

Welcome to today’s recipe! I’m so thrilled to have been invited to work with Kaslo Sourdough on our second recipe. When Heidi told me they were adding spaghetti noodles to their product line, the first thing I thought of was one of my favourite guilty pleasure foods: spaghetti with cheese! Ahhhh, rich, creamy comfort food.

Not for the faint of heart, this decadent pasta dish featuring four cheeses, cream, and spices, is sure to please cheese lovers everywhere. Plus, speaking from experience, Kaslo’s new spaghetti (with double long noodles!) is fantastic! Sourdough pasta is where it’s at, fam.

INGREDIENTS:

1 bag new Kaslo Sourdough Spaghetti

Cheese sauce:

(halve if using to top vegetables)

1 tbsp. butter

1/2 c. cream cheese

1 c. whipping cream 

3/4 c. grated mild cheddar

1/4 c. grated sharp cheddar

1/3 c. grated Grana Padano

1/4 tsp. cayenne (1/8tsp. for mild spice)

1/2 tsp. ground mustard

3/4 c. pasta water (a tbsp. at a time as needed)

Toppings:

Finely grated parmesan 

Chopped parsley

Diced jalapeños (optional)

Ground pepper

No, we won’t be needing all this cheese (can you imagine though?)! But we will be using about 2 cups worth of cream cheese, cheddar, Grana Padano, and Parmesan. Also, I know that this technically looks like 5 cheeses, but I’m counting the two cheddars as one. I’ll explain why I’m using two variations later in the recipe!

Find Kaslo’s new (and delicious!) spaghetti here.

Look at all the cheesy goodness!

I love adding diced jalapeños to give this dish a kick!

METHOD:

Cook time including prep: 45 mins – 1 hour

Serves: 4-6 (4 as a main dish, 6 when served as a side)

First things first: let’s do some prep.

Put your pot of water on to boil, but don’t put your spaghetti in until the cheese sauce is halfway done. I’ll let you know further down the recipe. If your water comes to a boil before we get there, just cover it and turn it down to medium until we’re ready.

Pre-grate all of your cheeses, measure out your spices, and get all of your ingredients laid out before you start cooking. Once we start the sauce, you’ll need to keep your attention on the pan. It’s very easy to burn cream sauces if you get distracted.

Here we go!

Start by melting down your butter over medium-low heat, being careful not to brown. The key to this dish is low and slow, baby.

Add your cream cheese to the pan in cubes. They’ll melt faster and more evenly this way.

Cover over medium-low until the cubes are easy to mush down.

Next, slowly add your whipping cream, whisking constantly. Make sure it’s silky smooth with no curdles before you move on to the next step.

Now the real fun begins! Add your Grana Padano, whisking until melted. Grana Padano is basically a nuttier version of Parmesan, that has a smoother melting point. But don’t worry, we add some classic Parm at the end.

Look how long the noodles are! Twice as long as traditional noodles. Makes for a lot of fun twirling, which I love.

Now is probably a good time to toss your noodles in.

If you turned the pot of water to medium, turn it back up to high, and once it’s at a rolling boil, cook according to package instructions (about 8-10 minutes). Be careful not to overcook.

Next, whisk in your ground mustard and cayenne. I know, mustard sounds weird in mac ‘n cheese – but trust me, you won’t even notice it. It just helps pronounce the cheese flavours more. The cayenne adds a little colour and kick.

Add your grated mild and sharp cheddar cheeses, whisking until melted. You might be tempted to use only sharp cheddar, but I would advise against it in a sauce. Sharp cheddar is fantastic on top of baked mac ‘n cheese, but I find it overpowers the other flavours when we use it in a multiple cheese sauce. Plus, mild cheddar melts much smoother, and that’s the key to this dreamy dish.

Melt, melt, melt!

Once your sauce looks like this, it’s done! If you’d like it a little thinner, add 3/4c. of pasta water to the sauce, whisking in a few tbsp.’s at a time. Don’t worry, this won’t water down the flavour – if anything, it makes it even smoother to eat.

And hopefully we timed that out just right for the spaghetti to be done, too! Stir it all up, and serve immediately.

I wasn’t kidding – look how long these noodles are!

Serve with fresh ground pepper, fresh parsley, and a few diced jalapeños if you like a kick (like I do!).

Perfect creamy comfort food. Sometimes that’s all we want! I find this dish best served on the couch, with a Disney movie (and a buddy!).

I hope you enjoyed this recipe! Let Kaslo and I know in a comment! And be sure to visit Kaslo Sourdough on Instagram, and give them a follow. Supporting our small B.C. businesses is more important than ever. Speaking of which, thanks for joining me here today! I appreciate your support in all that I do over here on JK Home and Living, it really means so much to me.

Before you go, don’t forget to subscribe for email updates to my blog:

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Have a great day!

xo, Jamie

p.s. word to the wise – this pasta tastes just as good microwaved the next day!

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