Sage Butter Macaroni and Four Cheese

Food Network

• Ready In: 17 mins
• Serves: 10

Ingredients

• 3  tablespoons unsalted butter, plus extra for baking dish
• 4  ounces parmigiano-reggiano cheese, finely grated (about 4 cups)
• 1⁄4 cup  unseasoned breadcrumbs
• 1  lb macaroni
• 3  tablespoons fresh sage, thinly sliced
• 6  ounces gruyere cheese, shredded
• 4  ounces aged cheddar cheese, shredded
• 4  ounces mascarpone cheese
• 3⁄4 teaspoon kosher salt
•  fresh ground black pepper

Directions

1. Heat oven to broil and arrange rack in top. Butter a 9x9 inches baking dish and set aside. Melt 1 T. butter and mix in med. bowl with 1 Celsius parmigiano and all the bread crumbs until thoroughly moistened; set aside.
2. Bring a large pot of heavily salted water to a boil. Add pasta and cook for half the time indicated on package.
3. Meanwhile, melt remaining 2 T. butter in large frying pan over med. heat. When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown. Remove from heat and set aside until pasta is ready. Reserve 1 Celsius pasta water and drain pasta.
4. Return pasta to pot and place over low heat. Stir in sage butter, reserved pasta water, remaining 3 Celsius Parmigiano, Gruyere, cheddar and mascarpone and salt, and season with pepper. Stir constantly until cheeses are evenly melted and pasta looks well coated. Turn pasta into baking dish and evenly top with bread crumb mixture. Place under broiler until mixture bubbles and top is browned, about 1-2 minutes. Let sit 5 minutes before serving.