I got the recipe from a great recipe book called Macaroni and Cheese: 25 Recipes, from Simple to Sublime by Joan Shwartz .
Baked Four-Cheese Pasta
1 box (1 pound) penne
2 cups (1/2 pound) sharp cheddar
2 cups (1/2 pound) grated Asiago cheese
2 cups (1/2 pound) grated Fontina cheese
4 cups whole milk
1 cup heavy cream
6 Tbsp flour
1/2 tsp salt
8 Tbsp butter, plus some for pan
2 Tbsp melted butter
1/4 tsp cayenne pepper
1 cup bread crumbs
1/2 cup Parmesan cheese
1. Preheat oven to 350 and butter a 9 by 13 baking dish.
2. Cook the pasta about 10-12 minutes (al dente). Drain pasta and rinse with cold water, set aside.
3. Meanwhile, bring the milk to boil in a medium saucepan. Remove from heat.
4. In another medium saucepan, melt 8 tablespoons of butter over medium-high heat. Reduce heat to low and add flour, whisking constantly. Cook for 3-4 minutes. Slowly add the hot milk, still whisking constantly. Add the salt and cayenne. Simmer, stirring constantly for about 8-10 minutes.
5. Remove from heat and add 1 cup each of cheddar, asiago, and fontina. Whisk until the cheeses are melted. Combine the pasta and the cheese mixture.
6. Pour pasta and cheese mixture into baking dish. Sprinkle the rest of the cheese (1 cup each of cheddar, asiago and fontina) on top.
7. In a small bowl, combine bread crumbs, 2 tablespoons melted butter, and 1/2 cup Parmesan cheese. Pour the heavy cream over the top of the pasta then sprinkle the bread crumb mixture evenly over the top.
8. Bake for about 30-35 minutes or until bubbly.
*You can make this recipe ahead of time too. I made it in the morning, popped it in the fridge, and baked it in the evening. Once cold, I needed to bake it for about 45 minutes to an hour.
This post is linked to: