20-Minute Cheesy One Pot Pasta with Perfectly Cooked Penne

Name: 20-Minute Cheesy One Pot Pasta with Perfectly Cooked Penne
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 8 oz penne pasta; 2 cups water; 1 cup shredded cheddar cheese; 1/2 cup milk; 1 tbsp butter; 1/2 tsp salt; 1/4 tsp black pepper

Author: Tessa

Published: June 11, 2025

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You know those nights when you’re starving, but the thought of washing a mountain of dishes makes you want to order takeout? That’s exactly why my cheesy one pot pasta with perfectly cooked penne became my weeknight superhero. It’s the ultimate lazy cook’s dream – everything happens in one pot, and that glorious cheese sauce? It comes together in the same pot you cooked the pasta in. I’ve made this more times than I can count, and I still get excited watching that cheddar melt into creamy perfection. The best part? You’re only about 20 minutes away from the most comforting bowl of pasta ever.

Why You’ll Love This Cheesy One Pot Pasta with Perfectly Cooked Penne

Oh, where do I even start? This isn’t just another pasta dish—it’s the kind of meal that’ll make you feel like a kitchen genius with zero effort. Here’s why it’s my go-to:

One pot, no mess: No juggling multiple pots or scrubbing cheese sauce off every dish in your kitchen. Everything—the pasta, the sauce, the magic—happens in one pot. I’ve even skipped washing the spoon because, let’s be real, who has time for that on a Tuesday night?
Creamy, dreamy cheese sauce: That moment when the cheddar melts into the starchy pasta water? Pure gold. It’s silky, rich, and clings to every single penne like it was made for it (because, well, it was).
Ready in 20 minutes: From hungry to happy in the time it takes to watch half an episode of your favorite show. The pasta cooks right in the sauce, so no waiting around for separate pots to boil.
Customizable: Toss in frozen peas, crispy bacon, or a handful of spinach—whatever’s lurking in your fridge. It’s forgiving, like that friend who never judges your questionable life choices.

Trust me, once you try this, you’ll wonder why you ever bothered with complicated recipes. It’s comfort food without the fuss.

Ingredients for Cheesy One Pot Pasta with Perfectly Cooked Penne

Gathering your ingredients is the easiest part of this recipe – I promise! Here’s exactly what you’ll need for that glorious cheesy goodness:

8 oz penne pasta (uncooked) – the ridges hold onto the sauce beautifully
2 cups water – just enough to cook the pasta without making it soupy
1 cup shredded cheddar cheese (freshly grated!) – pre-shredded won’t melt as smoothly
1/2 cup milk – whole milk makes the creamiest sauce
1 tbsp butter – because everything’s better with butter
1/2 tsp salt – enhances all the flavors
1/4 tsp black pepper – freshly ground if you’ve got it

Pro tip: Double check your cheese – mild cheddar works great, but sharp cheddar adds an extra flavor punch if that’s your jam!

How to Make Cheesy One Pot Pasta with Perfectly Cooked Penne

Now for the fun part – turning those simple ingredients into the creamiest, cheesiest pasta you’ve ever had. Follow these steps closely, and you’ll be twirling perfect penne onto your fork in no time!

Step 1: Boil the Pasta

Grab your favorite pot (I use my big 3-quart one) and pour in those 2 cups of water. Bring it to a rolling boil – you’ll see big bubbles dancing across the surface. Now add your penne all at once and give it a quick stir so nothing sticks. Here’s the key: set your timer for exactly 10 minutes. That’s the sweet spot for perfect al dente penne – tender but still with a slight bite. Trust me, you don’t want mushy pasta here!

Cheesy One Pot Pasta with Perfectly Cooked Penne - detail 1

Step 2: Create the Cheese Sauce

When your timer dings, drain most of the water but leave about 1/4 cup in the pot – this starchy liquid is gold for your sauce! Reduce the heat to low and add your butter first, letting it melt into that pasta water. Now slowly sprinkle in your cheese while stirring constantly with a wooden spoon. I like to do this in three batches – patience here prevents clumps! Once the cheese starts melting, drizzle in the milk gradually. You’ll see the magic happen as everything transforms into a silky, velvety sauce.

Step 3: Combine and Serve

Keep stirring gently for about 2 more minutes until your sauce coats the back of your spoon. If it seems too thick, add a splash more milk. Too thin? Let it simmer another minute. Season with salt and pepper, then serve immediately while it’s gloriously hot and creamy. That first bite of cheesy perfection? Worth every second of that 20-minute effort!

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Tips for Perfect Cheesy One Pot Pasta with Perfectly Cooked Penne

After making this dish more times than I can count, I’ve learned all the little tricks that take it from good to “oh-my-gosh-give-me-the-recipe” amazing:

Cheese matters: Always grate your own cheddar – the anti-caking agents in pre-shredded bags make sauces grainy. For extra creaminess, mix in a handful of Monterey Jack or Colby.
Low and slow: Melt cheese over LOW heat only – rushing with high heat leads to scorched bottoms and rubbery cheese. If your burner runs hot, pull the pot off the heat while stirring.
Salt smart: Taste before adding salt – pasta water reduces and concentrates flavors. I often add just half the salt first, then adjust at the end.
Resist the urge to stir: Let the penne cook undisturbed for the first 5 minutes to prevent breaking – those ridges need to stay intact for maximum sauce-holding power!

Variations for Cheesy One Pot Pasta with Perfectly Cooked Penne

This recipe is my blank canvas for whatever’s hanging out in the fridge or hitting my cravings. Here are my favorite ways to mix it up:

Veggie-loaded: Toss in a handful of frozen peas or broccoli florets during the last 3 minutes of pasta cooking. The heat wilts spinach beautifully when you stir it into the finished dish.
Protein-packed: Leftover rotisserie chicken or crispy bacon crumbles turn this into a full meal. Just stir them in with the cheese so they warm through.
Spice it up: A pinch of garlic powder, paprika, or red pepper flakes gives the sauce an extra kick – my husband always adds hot sauce to his bowl!

The beauty? You can’t mess it up – just keep that cheesy base and get creative!

Serving Suggestions

This pasta tastes heavenly with crunchy garlic bread to scoop up every last bit of cheese sauce. For fresh contrast, I love pairing it with a simple arugula salad tossed in lemon vinaigrette. Sometimes I’ll sprinkle extra cheese and fresh parsley on top – because when it comes to cheesy pasta, more is always better!

Cheesy One Pot Pasta with Perfectly Cooked Penne - detail 3

Storage & Reheating

Leftovers? No problem! This cheesy pasta keeps beautifully in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with a splash of milk to bring back that creamy texture. Microwave works in a pinch too – just cover with a damp paper towel and heat in 30-second bursts, stirring between each. Pro tip: The sauce thickens as it cools, so don’t panic – that extra milk will fix it right up!

Nutritional Information

Here’s the breakdown for one serving of this cheesy pasta goodness (based on using whole milk and regular cheddar):

Calories: 350
Carbs: 45g
Protein: 15g
Fat: 12g

Remember, these numbers are estimates – your actual counts might change depending on the specific brands of cheese or milk you use. I always say enjoy first, count later when it comes to comfort food this delicious!

FAQ About Cheesy One Pot Pasta with Perfectly Cooked Penne

I get questions about this recipe all the time – here are the ones that pop up most often with my tried-and-true answers:

Can I use other pasta shapes? Absolutely! Penne’s ridges hold sauce well, but rigatoni, fusilli, or even elbow macaroni work great. Just adjust cooking time based on the package instructions. Shells become little cheese pockets – so good!
Help! My sauce turned grainy – what happened? Usually means the heat was too high when melting cheese. Next time, take the pot off the heat while stirring in cheese. For now? A splash of hot water and vigorous stirring can sometimes save it.
Can I make this gluten-free? Sure thing! Just swap regular penne for your favorite GF pasta. The sauce ingredients are naturally gluten-free, so no other changes needed.
Why leave some pasta water in the pot? That starchy liquid is magic! It helps the cheese melt smoothly and makes the sauce cling to every noodle. Too much drains away flavor, too little makes it dry – 1/4 cup is the sweet spot.
Can I freeze leftovers? Honestly? Cheese sauces get weird when frozen. It’ll be edible but lose that creamy texture. Better to refrigerate and eat within 3 days (not that it lasts that long in my house!).

I’d love to hear how your cheesy one pot pasta turns out! Drop a rating or comment below if you try it – and don’t forget to share your cheesy masterpiece with friends (if there’s any left to share!).