Two Cheese Linguini

Two Cheese Linguine

Pin It

Yum.  This linguini was really good and made a great side dish for yesterday’s Balsamic Chicken Breasts.


  • 1 package (7 ounces) linguine
  • 2 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • ¾ cup (6 ounces) shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons lemon juice


Cook linguine according to package directions.

Meanwhile, in a skillet over low heat, melt butter.  Stir in flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to a boil; boil and stir for 2 minutes or until thickened.  Remove from the heat.

Combine cheeses; toss with lemon juice.  Add to the sauce; stir until cheese begins to melt.

Drain linguine; add the cheese sauce and toss to coat.

Yield:  2 servings


I doubled the recipe since 2 servings wouldn’t be enough for my family but I ended up with a lot more than 4 servings.  I would say the recipe, as is, makes 4 servings instead of 2.

from Quick Cooking Magazine, Collector’s Edition


  1. Maudie the Maid says:

    I only see one cheese listed.

  2. I always think a little lemon juice in buttery, creamy, cheesy things gives it exactly the right amount of pop.
    Lisa @ The Meaning of Me recently posted…Life Lessons in the CSA BoxMy Profile

Speak Your Mind


CommentLuv badge