Baked Four-Cheese Pasta

From Chef Keith Dresser. Fresh grated cheese works best in this recipe.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 8  tablespoons butter (plus extra for the baking dish)
• 1  lb penne
• 4  cups  whole milk
• 6  tablespoons flour
• 1 1⁄2 teaspoons kosher salt
• 1⁄4 teaspoon cayenne pepper
• 2  cups  grated sharp cheddar cheese (Wisconsin)
• 2  cups  grated asiago cheese
• 2  cups  grated Fontina cheese
• 1  cup  plain breadcrumbs
• 1⁄2 cup  grated parmesan cheese
• 2  tablespoons butter, melted
• 1  cup heavy cream

Directions

1. Preheat oven to 350°. Butter a 13x9 inch baking dish.
2. Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
3. Drain the pasta and rinse with cold water.
4. Drain pasta again very well; place pasta in a large bowl.
5. In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
6. 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).
7. Slowly add in the hot milk, whisking constantly.
8. Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
9. Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
10. Pour the cheese sauce over the pasta; toss to coat the past evenly.
11. Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
12. Cover with the remaining pasta.
13. In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
14. Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
15. Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.