# What You'll Need:
→ Pasta
01 - 12 ounces dried spaghetti
02 - 1 tablespoon salt (for pasta water)
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 3/4 cup plus 1 tablespoon whole milk
05 - 1/3 cup plus 1 tablespoon heavy cream
06 - 3/4 cup grated mozzarella
07 - 2/3 cup grated Parmesan
08 - 2/3 cup grated cheddar
→ Seasonings
09 - 1 clove garlic, finely minced
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - Salt, to taste
→ Garnish
13 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
02 - While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Stir in whole milk and heavy cream. Bring to a gentle simmer, then reduce heat to low.
04 - Gradually add mozzarella, Parmesan, and cheddar cheeses, stirring constantly until fully melted and the sauce is smooth.
05 - Season with freshly ground black pepper, ground nutmeg if using, and salt to taste.
06 - Add drained spaghetti to the cheese sauce. Toss to coat, adding reserved pasta water as needed to reach a creamy consistency.
07 - Serve immediately, garnished with chopped fresh parsley if desired.
