Prep 30 mins
Cook 1 hr
From Chef Keith Dresser. Fresh grated cheese works best in this recipe.
- 118.32 ml butter (plus extra for the baking dish)
- 453.59 g penne
- 946.36 ml whole milk
- 88.74 ml flour
- 7.39 ml kosher salt
- 1.23 ml cayenne pepper
- 473.18 ml grated sharp cheddar cheese (Wisconsin)
- 473.18 ml grated asiago cheese
- 473.18 ml grated Fontina cheese
- 236.59 ml plain breadcrumbs
- 118.29 ml grated parmesan cheese
- 29.58 ml butter, melted
- 236.59 ml heavy cream
- Preheat oven to 350°. Butter a 13x9 inch baking dish.
- Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
- Drain the pasta and rinse with cold water.
- Drain pasta again very well; place pasta in a large bowl.
- In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
- In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
- Slowly add in the hot milk, whisking constantly.
- Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
- Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
- Pour the cheese sauce over the pasta; toss to coat the past evenly.
- Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
- Cover with the remaining pasta.
- In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
- Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
- Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.