Creamy Baked Four-Cheese Pasta
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Topping
- 4 slices white bread, torn into quarters
- 2 tablespoons unsalted butter, melted
- 1⁄2 ounce parmesan cheese, grated (about 1/4 cup)
-
Pasta
- salt
- 1 lb penne
- 1 tablespoon olive oil
- 2 teaspoons unsalted butter
- 2 teaspoons all-purpose flour
- 2 cups heavy cream
- 1⁄4 teaspoon ground black pepper
- 4 ounces italian Fontina cheese, shredded (about 1 1/3 cup)
- 3 ounces gorgonzola, crumbled (about 3/4 cup)
- 1 ounce pecorino romano cheese, grated (about 1/2 cup)
- 1⁄2 ounce parmesan cheese, grated (about 1/4 cup)
directions
- Topping-process bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses.
- Transfer to a bowl and toss with the Parmesan cheese.
- Pasta-adjust an oven rack to the middle position; preheat oven to 500°.
- Bring 4 quarts water to a boil in a Dutch oven over high heat.
- Stir in 1 tablespoon salt and the pasta; cook, stirring occasionally, until al dente.
- Drain the pasta, return it to the pot, and toss with the oil; set aside.
- Meanwhile, melt the butter in a small saucepan over med-low heat.
- Add the flour and cook, stirring constantly, until golden, about 1 minute.
- Slowly whisk in the cream; bring to a simmer and cook, whisking often, until slightly thickened, about 1 minute.
- Off the heat, add 1/4 teaspoon salt and the pepper; cover to keep warm.
- Combine the cheeses in a large bowl.
- Add the cooked pasta to the cheese.
- Pour the hot cream mixture over the pasta and cover immediately with foil or a large plate; let stand for 3 minutes.
- Uncover the bowl and stir with a rubber spatula, scraping the cheese from the bottom of the bowl, until the cheeses are melted and the mixture is thoroughly combined.
- Transfer the pasta a 9 x 13 inch baking dish and sprinkle with the breadcrumb mixture.
- Bake until the topping is golden brown, 5-10 minutes.
- Serve immediately.
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