Baked Ziti With Four Cheeses

Submitted by evelynathens

"I love macaroni and cheese. This version is terrific, with a crusty-cheesy layer on top and creamy-cheesy baked pasta in the middle."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 8

ingredients

• 1⁄4 cup butter
• 1⁄4 cup all-purpose flour
• 3 cups milk, scalded
• 1⁄4 teaspoon nutmeg
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 1⁄2 cups grated gruyere cheese
• 2 cups grated fontina
• 1 cup grated parmesan cheese
• 1 lb ziti pasta or 1 lb penne
• 1 1⁄2 cups grated mozzarella cheese

directions

1. Melt butter over moderately-low heat, stir in flour and cook 3 minutes.
2. Remove from heat and whisk in hot milk.
3. Return pan to heat, bring to a boil, whisking, for 10 minutes.
4. Remove from heat and stir in nutmeg, ¾ tsp of salt and ¼ tsp of pepper.
5. In a small bowl, combine 1 cup of the Gruyere, ½ cup of the Fontina and ½ cup of the Parmesan; whisk cheese into the sauce, ½ cup at a time, until cheese is melted.
6. Season to taste.
7. Preheat oven to 390 degrees F.
8. Boil ziti until al dente.
9. Drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish.
10. Season with remaining ¼ tsp salt and ¼ tsp pepper.
11. Pour sauce over and combine.
12. Sprinkle remaining ½ cup Gruyere, ½ cup Parmesan, 1 ½ cups Fontina and all of the mozzarella.
13. Bake for 20 minutes, or until pale golden-brown.

Reviews

[johnny s]

five star evelyn!! its soooo goooood!!!

 

[mommymakeit4u]

I didn't love this like I thought I would. I thought it would have a really rich flavour with all of these sharper tasting cheeses, but I found it quite bland. It wasn't bad just not what I was hoping for.

 

[Chef RHT IV]

I made this for my supper club and everyone including me loved it. I especailly loved the mixture of cheeses in the sauce. I'll definitely make this again. THanks for sharing

 

[Shasha]

Easy to make and looked great, but I don't particularly like the mix of cheeses. :)

 

[Kittencalrecipezazz]

This is good! I sauteed some onion and garlic into the butter before making the roux, I only had a very small amount of fontina cheese so I made up the difference with gruyere cheese, I used ziti pasta for this. DH will enjoy this for lunch, thanks Ev!...Kitten:)