Mozzarella Cheese Pasta

Super quick and easy mozzarella cheese pasta made with just four ingredients and done in under 15 minutes. This is pretty much what my kids live off these days! 

I know this isn’t my usual type of content but I’ve really been asked to and have been wanting to share my everyday recipes with you all so I hope you enjoy it. 

This recipe is one I learned from my mother-in-law, she made it for her kids and my husband made it with me a few times and now I make it for the kids EVERY.SINGLE.WEEK. 

I just want to say, this is not a traditional ‘mac & cheese’ recipe. This is simply cheese melted on noodles so there is no actual cheese sauce.

I also use this recipe as part of my meal prep because it’s simple to make, stores well and pretty good on macros! 

Why you’ll love this mozzarella pasta

1. If your kids also want to live off noodles, this recipe is SO QUICK & EASY – it’s only 4 ingredients and 15 minutes.
2. Great for meal prepping because it keeps well in the fridge and the macros are pretty good! 
3. Uses avocado oil and fresh mozzarella for healthier fats and some protein. 
4. Pairs well with ground beef and taco sauce, bbq chicken, fajita veggies, pulled pork, etc. 

I love serving these easy noodles with a protein (see below) a side of roasted broccoli and cheesy dinner rolls.

Ingredients & Substitutions

• Pasta: I love using Kroger’s Private Selection’s Pasta – specifically the elbows or trottole but any type of pasta works just fine. Cook to al dente. 
• Salt: I love coarse sea salt but again, any type of salt is fine. If you use table salt, I usually recommend a little less. 
• Oil: I recommend avocado oil for its nutrition and neutral taste. 
  • My kids don’t like olive oil on this pasta because of the flavor. It also solidifies in the fridge, just something to keep in mind. 
  • I actually haven’t tried this with butter but I don’t see why that works as well if you prefer a buttered noodle flavor. 
• Cheese: Any type of shredded cheese works fine but I prefer getting a block of mozzarella and shredding it myself. The cheese tastes a little more fresh and melts easier/nicer/more creamy as opposed to pre-shredded cheese. 
  • Don’t use fresh mozzarella pearls, those melt really weird and stick together.
  • You can even use shredded cheddar or any type of cheese you prefer. I like mozzarella because it has decent protein content, whereas most other cheeses will have a higher fat content. 

How to make mozzarella cheese pasta

1. Boil the pasta to al dente and then strain the noodles and toss them with the avocado oil and sea salt. 
2. Layer the noodles in a large (heat safe) bowl with the shredded mozzarella. 
3. Microwave (or you can bake it in a pan) just until all the cheese is melty. Every microwave will be a little different and depending on the cheese it may vary as well but it should be anywhere from 90 seconds to 3 minutes. Serve warm! 

What to serve mozzarella pasta with?

Like I said, I prepare this pasta weekly and I always pair it with a veg and protein. Some of my favorite options are 

• BBQ Baked Chicken – it’s just chicken tossed with a bunch of seasonings, baked, chopped into small chunks and tossed with bbq sauce. 
• Taco meat – I make mine with lean ground beef cooked with loads of spices and a little tomato paste and broth. 
• Pulled pork – Instant pot with bbq sauce and broth until it all falls apart. 
• Braised beef – slow cooking in broth with veggies, can also add some bbq after shredding.
• Crispy broccoli – broccoli chopped, tossed with olive oil and seasonings and air fried until crispy. 
• Fajita veggies – bell pepper and onions baked with taco seasoning. 
• Chili – traditional or I’ve even made it with a sweet bbq chili 

How to store pasta

Let the pasta cool a bit and then cover with a lid or plastic wrap so it’s airtight and store in the refrigerator for up to a week. 

I usually just microwave individual servings after that, I don’t reheat the whole thing. 

Pro Tips

Although this is probably the easiest recipe on planet history, I have a couple of pro-tips for you lol. 

The glass bowl can be an absolute pain to clean the cheese off so after years of making this I figured out how to make it simple. 

• First I brush the bowl with avocado oil or spray it if you have the spray bottle. That way the cheese isn’t as stuck to the bowl. 
• Second, when you’re ready to wash the bowl, let it soak in water in the sink for a little while and then use a firm rubber spatula to scrape the cheese off the bowl. This way you won’t ruin your sponge after one use and you can easily collect the sticky cheese to discard so it doesn’t go down your sink! 

Thanks so much for reading, I would really love any feedback if you have any thoughts on this recipe or even just on the new content.

If you made the recipe, I would love it if you left me a review or a 5-star rating! 

As always, have a blessed day and now happy cooking!!

Love, B