Copycat Cheesecake Factory Four Cheese Pasta (Easy Weeknight Favorite)
If you’ve ever sat at The Cheesecake Factory and twirled forkful after forkful of their rich, creamy Four Cheese Pasta, you know how comforting that bowl of cheesy goodness can be. Today I’m sharing a cozy, copycat Four Cheese Pasta recipe you can make at home with simple ingredients and basic kitchen tools. It’s perfect for busy weeknights, date nights at home, or anytime you’re craving restaurant-style comfort food without leaving the house.A Little Background: Why Cheesecake Factory Four Cheese Pasta Is So Iconic
The Cheesecake Factory is famous for two big things:- A huge, diner-style menu that has a little bit of everything.
- Comfort food that feels special but still familiar.
- Ultra creamy – the sauce is velvety and coats every noodle.
- Deeply cheesy – a blend of mild and sharp cheeses gives it that stretchy, melty pull.
- Garlicky and savory – without being too heavy or complicated.
- Golden and bubbly – often finished in the oven so the top gets a light crust.
Copycat Cheesecake Factory Four Cheese Pasta Recipe
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| This copycat Cheesecake Factory four cheese pasta is ultra-creamy, cheesy, and perfect for an easy weeknight comfort meal |
Prep Time: about 15 minutes
Cook Time: about 25 minutes
Total Time: about 40 minutes
Best for: Easy weeknight dinners, potlucks, or make-ahead meal prep.
Ingredients
For the pasta:- 1 pound dried penne pasta (or ziti, rigatoni, or mostaccioli)
- 4 quarts water, for boiling
- 2 tablespoons kosher salt (for the pasta water)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed (or 2 ½ cups milk + ½ cup heavy cream for extra richness)
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning (optional)
- ¼ teaspoon crushed red pepper flakes (optional, for a gentle heat)
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- ¾ cup grated Parmesan cheese
- ¾ cup grated Romano cheese
- ¼ cup grated Parmesan for topping
- 1 tablespoon olive oil or melted butter (to drizzle on top)
- 2 tablespoons chopped fresh parsley or basil (for color and freshness)
Food-Safe Cooking Tips Before You Start
Even though this recipe doesn’t use raw meat, food safety still matters:- Milk and cheese: Keep dairy refrigerated until you’re ready to cook.
- Reheating: Reheat leftovers until the pasta is steaming hot all the way through (at least 165°F in the center).
- Storage: Refrigerate leftovers within 2 hours and eat within 3–4 days.
Step-by-Step Instructions: How to Make Four Cheese Pasta at Home
Step 1: Cook the Pasta
- Bring a large pot (about 4 quarts of water) to a rolling boil.
- Add 2 tablespoons of kosher salt to the water. It should taste pleasantly salty—this seasons the pasta from the inside out.
- Add the pasta and cook according to package directions until al dente (tender but still a little firm in the center).
- Before draining, scoop out about 1 cup of the starchy pasta water and set aside.
- Drain the pasta and set it aside. Do not rinse; the starch helps the sauce cling.
Step 2: Make the Garlic Roux
- In a large, deep skillet or wide saucepan, heat 3 tablespoons butter and 2 tablespoons olive oil over medium heat.
- Add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant. Do not brown the garlic—if it turns dark, it can taste bitter.
- Sprinkle in the 3 tablespoons flour and stir well. It will form a thick paste (this is your roux).
- Cook the roux for 1–2 minutes, stirring, to cook out the raw flour taste. Keep the heat at medium so it doesn’t burn.
Step 3: Build the Cream Sauce
- Slowly pour in the warm milk (and cream, if using), about ½ cup at a time, while whisking constantly. This helps prevent lumps.
- Once all the milk is added, bring the sauce to a gentle simmer, still stirring. It should start to thicken after 3–5 minutes.
- Season with ½ teaspoon salt, ½ teaspoon black pepper, Italian seasoning, and red pepper flakes if using.
- If the sauce gets too thick, whisk in a splash more milk or a bit of reserved pasta water to loosen it.
Step 4: Add the Four Cheeses
- Turn the heat to low.
- Add the mozzarella, provolone, Parmesan, and Romano a handful at a time, stirring after each addition until melted and smooth.
- Taste the sauce and adjust seasoning—add a pinch more salt or pepper if needed. The sauce should be rich, cheesy, and well seasoned.
Step 5: Combine Pasta and Sauce
- Add the cooked pasta directly into the pan with the cheese sauce.
- Toss gently until every piece of pasta is well coated. If the mixture seems too thick, add a splash or two of the reserved pasta water and stir again.
Step 6: Optional – Bake for That Restaurant-Style Finish
If you love that slightly golden, bubbly top, this step is worth it:- Preheat your oven to 375°F.
- Transfer the cheesy pasta to a greased 9x13-inch baking dish.
- Sprinkle the extra ¼ cup Parmesan evenly over the top.
- Drizzle with 1 tablespoon olive oil or melted butter for added color and flavor.
- Bake for 12–15 minutes, or until the edges are bubbling and the top is lightly golden.
- Let it rest for 5 minutes before serving so the sauce thickens slightly and clings to the pasta.
Step 7: Garnish and Serve
- Top with chopped fresh parsley or basil for a pop of color.
- Serve hot, with extra grated Parmesan on the table.
Approximate Nutrition (Per Serving)
These numbers are estimates for 1 of 6 servings, assuming whole milk and no extra cream:- Calories: ~620
- Protein: ~26 g
- Carbohydrates: ~65 g
- Fat: ~26 g
- Saturated Fat: ~14 g
- Sodium: ~780 mg
Simple Shortcuts: How to Make This Even Easier
Want the flavor with even less work? Here are some time-saving ideas.Busy Night Stovetop Shortcut
- Skip the baking step and serve straight from the pan once the cheese melts.
- Use pre-shredded cheese blends labeled “Italian blend” or “Four cheese blend” to save grating time.
- Use jarred minced garlic instead of fresh if you’re in a hurry.
Casserole Meal-Prep Version
- Assemble the pasta and sauce in a 9x13-inch dish.
- Cool, cover tightly, and refrigerate up to 24 hours before baking.
- When ready to eat, bake covered at 350°F for about 25 minutes, then uncover and bake 10–15 more minutes until hot and bubbly (check center is at least 165°F).
Slow Cooker “Baked” Four Cheese Pasta (Semi-Homemade)
If you have a slow cooker and want a cozy set-it-and-forget-it version:- Use cooked pasta and a thick jarred Alfredo sauce as your base.
- Stir in your four-cheese blend and some garlic powder.
- Cook on LOW for 1½–2 hours, stirring once or twice, until hot and melty.
Allergy-Friendly and Diet Modifications
Everyone should be able to enjoy a bowl of cheesy comfort now and then. Here are some easy swaps.Gluten-Free Version
- Use gluten-free penne or rotini.
- Swap the regular flour with a 1:1 gluten-free all-purpose flour blend to thicken the sauce.
- Double-check that your cheeses are labeled gluten-free (most are naturally gluten-free, but always read labels).
Lighter or Lower-Lactose Option
- Use lactose-free milk.
- Choose naturally lower-lactose cheeses like aged Parmesan and Romano, and use a bit less mozzarella/provolone.
- If needed, take a lactase supplement before eating (always follow your doctor’s advice).
Vegetarian-Friendly
This dish is already meatless, but:- Check that your Parmesan and Romano use vegetarian rennet (some brands label this clearly).
Dairy-Free / Vegan Twist (Inspired, Not Identical)
You won’t get the exact same flavor, but you can create a rich, creamy pasta inspired by this dish:- Use your favorite dairy-free pasta.
- Replace butter with vegan butter or olive oil.
- Use unsweetened almond milk, oat milk, or soy milk.
- Skip the flour-based roux and instead thicken with a mixture of:
- 1 cup raw cashews (soaked and blended) or
- 3–4 tablespoons nutritional yeast plus 1–2 tablespoons cornstarch.
- Use a vegan mozzarella-style shreds and vegan Parmesan-style topping.
Picky-Eater Friendly
- Skip the red pepper flakes if serving kids or spice-sensitive eaters.
- Stir in finely chopped spinach or steamed broccoli for a veggie boost that blends right in.
Serving Ideas and Add-Ins
Once you’ve mastered the base recipe, you can dress it up:- Protein boost: Add grilled chicken, Italian sausage, or sautéed shrimp on top.
- Veggie version: Stir in roasted cherry tomatoes, spinach, mushrooms, or peas.
- Side dishes: Pair with garlic bread, a simple green salad, or roasted vegetables.
Let’s Talk: Did This Four Cheese Pasta Hit the Spot?
Have you tried the Cheesecake Factory Four Cheese Pasta at the restaurant before? How close does this copycat version come for you? I’d love to hear:- What tweaks you made (extra garlic? more spice?).
- If you tried a gluten-free or vegan version.
- Whether your family asked for seconds!
- Share it on Pinterest or Facebook.
- Send it to a friend who always orders this dish at the restaurant.
Important Disclaimers
- This is a copycat recipe created for home cooks. It is not the original Cheesecake Factory recipe, and we do not claim to have any insider knowledge of their methods, ingredients, or proprietary formulas.
- This recipe is simply our best effort to recreate the flavors and textures at home using common grocery store ingredients.
- Simply Copycat Recipes is an Amazon Associate and may earn a small commission from qualifying purchases if you buy recommended products through our Amazon links. There is no extra cost to you, and it helps support the site.
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