Are you ready for what might be the creamiest, cheesiest, most indulgent bowl of pasta you’ve ever made? Imagine a luscious, velvety cheese sauce clinging to every tube of penne, studded with sweet pops of green peas and savory bites of ham. This incredible recipe for Four-Cheese Pasta with Peas and Ham is the absolute pinnacle of comfort food, and it all comes together in one pot on the stovetop.
This isn’t your average mac and cheese. We use a brilliant, yet simple, technique with eggs and evaporated milk to create a rich, custard-like cheese sauce that’s impossibly smooth. Combined with a dream team of four different cheeses, this dish is a guaranteed showstopper that’s surprisingly easy to whip up for a satisfying weeknight dinner.
Table of Contents
Table of Contents
Recipe Overview: The Creamiest Stovetop Pasta Ever
What makes this Four-Cheese Pasta recipe so uniquely delicious is the sauce. Instead of a traditional flour-based roux, we create a silky sauce by gently cooking a mixture of eggs and evaporated milk with the hot pasta and cheese. This method, similar to making a classic carbonara, results in a luxuriously creamy texture that is second to none. It’s a one-pot wonder that delivers a truly gourmet mac and cheese experience.
| Metric | Time / Level |
| Total Time | 25 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Intermediate |
| Servings | 4-6 |
The Essential Ingredients for This Cheesy Masterpiece
This dish uses a symphony of cheeses and a few key ingredients to create its signature creamy texture and rich flavor.
- The Four-Cheese Dream Team (Cheddar, Mozzarella, Fontina, Parmesan): Each cheese in our blend plays a specific, crucial role.
- Sharp Cheddar: Provides that classic, tangy bite and deep cheesy flavor.
- Part-Skim Mozzarella: Delivers the glorious meltiness and that satisfying “cheese pull.”
- Fontina: An excellent melting cheese that adds a wonderful, nutty depth and creamy texture.
- Parmesan: Stirred in at the end, it provides a final punch of salty, umami-rich flavor.
- Eggs and Evaporated Milk: This is the secret to our incredibly creamy, custard-like sauce. Evaporated milk is simply milk that has had some of its water content removed, making it richer, more stable, and less likely to curdle than regular milk. When whisked with eggs and gently heated, it creates a luscious sauce that coats every single piece of pasta.
- Penne Pasta: This is the perfect pasta shape for this dish. Its hollow tubes get completely filled with the creamy four-cheese sauce, guaranteeing a perfect, cheesy bite every time.
- Deli Ham and Frozen Peas: These are the classic mix-ins that elevate this dish from a simple mac and cheese to a complete, balanced meal. Using a thick-cut piece of deli ham makes it easy to dice into perfect, savory bites, and frozen peas add a convenient pop of sweetness, color, and texture.
Step-by-Step to the Creamiest Pasta
Follow these detailed steps carefully, paying close attention to the gentle heating method for the sauce.
Step 1: Cook the Pasta and Peas First, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package directions until it is very al dente. This means it should still be quite firm with a definite bite in the center, probably about 2-3 minutes less than the package recommends. The pasta will continue to cook in the cheese sauce later.
During the last 2 minutes of the pasta’s cooking time, add the frozen peas directly into the pot with the pasta. This is an easy way to cook them perfectly without using another pot.
Step 2: Prepare the Creamy Egg and Milk Base While the pasta is cooking, you can prepare your sauce base. In a medium bowl, whisk together the 2 large eggs, the 1 egg white, the entire can of evaporated milk, and 1/2 teaspoon of kosher salt. Continue whisking until the mixture is smooth and uniform.
Pro Tip: Having this mixture ready to go is crucial, as the final steps of the recipe move very quickly.
Step 3: Create the Four-Cheese Sauce Once the pasta and peas are done, drain them well. Wipe the now-empty pot dry with a paper towel and return the hot pasta and peas to the pot.
Add the 4 tablespoons of unsalted butter to the hot pasta and stir until the butter has completely melted and coated everything. Add the grated cheddar, mozzarella, and fontina cheeses to the pot.
Pour the whisked egg and milk mixture over the pasta and cheese. Immediately place the pot over medium-low heat.
This is the most important step: Cook, stirring constantly and scraping the bottom of the pot with a spatula or wooden spoon, until the cheese has melted and the sauce has thickened into a creamy, luscious coating. This will take about 8 to 10 minutes.
Crucial Pro Tip: Do not let the mixture boil or simmer. If the sauce gets too hot, the eggs will scramble. You are gently using the residual heat of the pasta and the low heat from the stove to cook the eggs and thicken the sauce into a smooth custard.
Halfway through this cooking time (about 4-5 minutes in), add the diced ham to the pot and continue to stir.
Step 4: Finish with Parmesan and Serve Once the sauce has thickened and beautifully coats the pasta, remove the pot from the heat completely.
Stir in the grated Parmesan cheese. The residual heat will melt it perfectly into the sauce. Taste the pasta and season with more salt and pepper if you like.
Serve immediately in warm bowls.
The Ultimate Creamy Four-Cheese Pasta with Peas and Ham
A rich and creamy one-pot pasta dish, this recipe is a sophisticated take on macaroni and cheese, featuring four different cheeses. Cooked penne pasta and peas are tossed with a savory sauce made from a tempered mixture of eggs and evaporated milk, along with grated cheddar, mozzarella, fontina, and Parmesan cheeses. Diced ham is added for extra flavor, creating a complete and comforting meal cooked on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Boiling, Simmering
- Cuisine: American
Ingredients
- Kosher salt
- 12 ounces penne
- 1 cup frozen peas
- 2 large eggs, plus 1 egg white
- 1 cup evaporated milk
- 4 tablespoons unsalted butter
- 3 ounces sharp cheddar cheese, grated (1 scant cup)
- 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
- 3 ounces fontina cheese, grated (1 scant cup)
- 3 ounces deli ham, in 1 piece, diced
- 1 ounce parmesan cheese, grated (about 1/2 cup)
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook for about 8 minutes, or until very al dente. Add the frozen peas during the last 2 minutes of cooking.
- While the pasta cooks, whisk the eggs, egg white, evaporated milk, and 1/2 teaspoon of salt together in a small bowl.
- Drain the pasta and peas. Wipe the pot dry and return the pasta and peas to the pot.
- Add the butter to the hot pasta and stir until it melts and coats the noodles.
- Add the grated cheddar, mozzarella, and fontina cheeses, along with the prepared egg and milk mixture.
- Place the pot over medium-low heat. Cook, stirring constantly, for 8 to 10 minutes until the sauce has thickened. Do not let the mixture boil.
- Add the diced ham to the pot halfway through the cooking time (after about 4-5 minutes).
- Once the sauce has thickened, remove the pot from the heat and stir in the Parmesan cheese.
- Serve immediately.
Notes
- It is crucial to cook the pasta to a ‘very al dente’ stage, as it will continue to cook and absorb liquid while the sauce thickens.
- Cook the final sauce over low heat and stir constantly to prevent the eggs from scrambling, which is key to achieving a smooth, creamy texture.
- Adding the peas to the pasta water for the last two minutes of cooking is an efficient way to cook them perfectly.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550-650
- Sugar: 8-12 g
- Sodium: 1000-1300 mg
- Fat: 28-35 g
- Saturated Fat: 16-20 g
- Trans Fat: 0 g
- Carbohydrates: 45-55 g
- Fiber: 3-5 g
- Protein: 25-30 g
- Cholesterol: 150-180 mg
Serving and Presentation
This incredibly rich and creamy pasta is a showstopper all on its own. Serve it mounded high in cozy, shallow bowls. A final sprinkle of fresh black pepper or some finely chopped fresh parsley can add a nice finishing touch. Because it is so rich, a simple green salad on the side makes a wonderful, fresh accompaniment.
Storage and Make-Ahead Tips
Due to the nature of the egg and cheese-based sauce, this dish is at its absolute peak when enjoyed immediately after cooking.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb the sauce as it cools, so it will be much thicker.
- Reheating: The best way to reheat this pasta is gently on the stovetop. Place the pasta in a small saucepan over low heat with a generous splash of regular milk. Stir frequently until it is warmed through and the sauce has loosened up and become creamy again. Avoid the microwave, which can make the sauce separate.
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Creative Recipe Variations
This four-cheese pasta is a fantastic base for other delicious combinations.
- Crispy Bacon or Prosciutto: For a different savory flavor, swap the diced ham for 8 ounces of crispy, crumbled bacon or 4 ounces of salty, diced prosciutto. If using prosciutto, add it at the very end with the Parmesan.
- Add Some Broccoli: For a different vegetable, you can swap the peas for small broccoli florets. Add them to the boiling pasta water during the last 3-4 minutes of cooking, just like the peas.
- Make it a “Fake-Bake”: For a delicious, crunchy topping, pour the finished pasta into a broiler-safe baking dish. Top it with an extra 1/2 cup of Parmesan cheese mixed with 1/2 cup of panko breadcrumbs. Broil for 2 minutes, watching carefully, until the top is golden brown and crispy.
Enjoy the Ultimate Comfort Food!
You have just created what might be the most decadent and satisfying bowl of pasta imaginable. This Four-Cheese Pasta with Peas and Ham is the definition of comfort food—creamy, cheesy, savory, and guaranteed to make anyone you serve it to incredibly happy. It’s a perfect meal for a cozy night in, a celebration, or any time you deserve a truly special treat.
We hope you love every last, luscious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a fellow cheese lover!
Frequently Asked Questions (FAQs)
Q1: How do I keep the eggs from scrambling in the sauce?
The key is low, gentle heat and constant motion. First, make sure you add the egg mixture to the hot pasta off the heat initially, then place the pot over a very low flame. Second, you must stir constantly, scraping the bottom of the pot, for the entire 8-10 minutes. This keeps the mixture moving so no single part gets too hot, allowing the eggs to gently cook and thicken into a creamy custard instead of scrambling.
Q2: Why does this recipe use evaporated milk instead of regular milk?
Evaporated milk has about 60% of its water removed, making it thicker, richer, and more concentrated than regular milk. It’s also more stable when heated, which makes it an excellent choice for creating a smooth, creamy sauce like this one without the risk of it breaking or curdling.
Q3: Can I use different types of cheese?
Absolutely! This recipe is very flexible. The key is to use good melting cheeses. You could swap the fontina for Gruyère, provolone, or Gouda. You could use a different sharp cheese like white cheddar instead of the yellow cheddar. Just try to keep a good balance of sharp flavor, nutty flavor, and meltiness.
Q4: What does “very al dente” mean, and why is it important here?
Al dente means “to the tooth” in Italian, referring to pasta that is cooked but still has a firm bite. “Very al dente” means you should undercook it even more than usual. This is important because the pasta will continue to cook for another 8-10 minutes in the hot cheese sauce on the stove. If you cook it perfectly the first time, it will be overcooked and mushy by the time the dish is finished.
Q5: Can I make this dish ahead of time?
This particular dish is not ideal for making ahead due to the delicate, egg-based sauce, which is at its best texture immediately after being made. If you must prep ahead, you can cook the pasta and peas, and grate all your cheese in advance. Then, the final cooking process will only take about 15 minutes.