Creamy Milk One-Pot (Print Version)

Silky pasta cooked in milk creates a comforting, creamy sauce with simple ingredients and easy method.

# Components:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rigatoni)

→ Dairy

02 - 4 cups whole milk
03 - 1/4 cup unsalted butter
04 - 2/3 cup grated Parmesan cheese

→ Aromatics & Seasoning

05 - 2 garlic cloves, minced
06 - 1/2 teaspoon salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of nutmeg (optional)

→ Garnish

09 - Fresh parsley, chopped (optional)
10 - Extra Parmesan cheese, for serving

# Directions:

01 - In a large, deep skillet or wide saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
02 - Pour in the whole milk and bring to a gentle simmer, ensuring it does not boil.
03 - Combine the pasta, salt, black pepper, and optional nutmeg into the skillet. Stir thoroughly to prevent sticking.
04 - Cook uncovered, stirring frequently for 12 to 15 minutes, until pasta is al dente and the milk reduces to a creamy sauce. Add additional milk sparingly if the sauce thickens too rapidly.
05 - Stir in the grated Parmesan until fully melted, creating a silky sauce. Adjust seasoning as needed.
06 - Remove from heat and serve immediately, garnished with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • One pot means one dish to wash, and somehow that alone makes dinner feel like a win.
  • The milk turns into the most silky, natural sauce without any cream or flour tricks.
  • It comes together faster than ordering delivery, and tastes like you actually tried.
02 -
  • The moment the pasta finishes cooking is exactly when you need to stop—one extra minute and the starch will absorb all the cream and you'll have paste instead of sauce.
  • Never let the milk come to a hard boil because it can scald and taste slightly burnt, and that one mistake changes everything about the dish.
03 -
  • Use a wide, shallow pan instead of a deep pot because the pasta needs room to absorb the milk and the wider surface area helps it thicken evenly.
  • Add a tablespoon of cream cheese or mascarpone at the very end if you want the sauce even richer and more velvety, though it's honestly perfect without it.
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