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4 Cheese Linguine

4 Cheese Linguine

Author Meg's Everyday Indulgence


  • 1 lb. linguine
  • 4 Tbsp. butter
  • 1/4 cup all-purpose flour
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 cups milk
  • 8 oz. cream cheese, cubed and at room temperature
  • 1/2 cup shredded parmesan
  • 1/2 cup gorgonzola crumbles
  • 1 cup shredded Swiss cheese
  • Parsley for garnish, optional


  • Bring a pot of salted water to a boil. Cook linguine 1 minute less than package directions.
  • Meanwhile, heat a large saucepan over medium heat. Add butter and allow to melt. Whisk in flour, salt and pepper and cook for 1 minute. Whisk in half of the milk and allow to thicken. Whisk in remaining milk and allow to thicken until it coats the back of a spoon.
  • Add cream cheese and whisk until smooth. Remove from heat and stir in remaining cheese until smooth. 
  • Add linguine to a large bowl. Pour cheese sauce over the noodles and stir until incorporated throughout. Garnish with parsley.