Ingredients for Creamy Baked Asiago Gouda Fettuccine
- Fettuccine Pasta
- 1 tablespoon butter (for sautéing) + 6 tablespoons butter (for pasta)
- 2 tablespoons finely chopped shallots
- Garlic Cloves
- Garlic Salt
- 1 teaspoon dried parsley flakes
- Ground Cayenne Pepper
- 1/4 teaspoon ground nutmeg
- 1 cup freshly grated Asiago cheese
- 1 cup freshly grated smoked Gouda cheese
- Half And Half
- 1/4 cup milk
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How to Make Creamy Baked Asiago Gouda Fettuccine
- Cook 1 pound fettuccine in a large pot of salted boiling water until al dente (about 10 minutes).
- Drain the fettuccine well and set aside.
- While the pasta cooks, melt 1 tablespoon of butter in a small skillet over medium heat. Sauté 2 tablespoons of finely chopped shallots and 1 clove minced garlic until softened (about 3-5 minutes).
- Set the shallot and garlic mixture aside.
- Add 6 tablespoons of melted butter to the drained fettuccine in the pot and toss to coat.
- Stir in the shallot mixture, 1 teaspoon of dried parsley flakes, 1/4 teaspoon of cayenne pepper (optional), and 1/4 teaspoon of ground nutmeg.
- Add 1 cup of freshly grated Asiago cheese and 1 cup of freshly grated smoked Gouda cheese. Stir until melted and combined.
- Pour in 1/2 cup of half-and-half and 1/4 cup of milk. Stir until well combined.
- Let the fettuccine sit for 15 minutes to allow the pasta to absorb the sauce.
- Pour the fettuccine mixture into a greased baking dish.
- Bake uncovered at 350°F (175°C) for 25 minutes, stirring occasionally, until bubbly and heated through.
- Let the fettuccine rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
2g
Fat
79g
Carbs
15g
