Baked Four-Cheese Pasta
8 tablespoons (1 stick) butter, plus extra for baking dish
1 Pound Penne Pasta
4 Cups Whole Milk
6 Tablespoons Flour
Pinch Kosher Salt
1/4 Teaspoon Cayenne Pepper
2 Cups (1/2 pound) Grated Sharp Cheddar Cheese (Divided)
2 Cups (1/2 pound) Grated Asiago Cheese (Divided)
2 Cups (1/2 pound) Grated Fontina Cheese (Divided)
1 cup plain bread crumbs
1/2 Cup grated parmesan cheese
2 Tablespoons butter, melted
1 Cup heavy cream
Preheat oven to 350 degrees. Butter a 9-by-13 inch baking dish or quart casserole. Bring 6 quarts of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, 10 to 12 minutes. Drain pasta and rinse with cold water. Drain again and place in a large bowl.
In medium saucepan over medium heat, bring milk to a boil. Remove from heat. In a medium, heavy-bottom saucepan over medium-high heat, melt the 8 tablespoons of butter. Reduce heat to low and whisk in the flour, cooking for 3 to 4 minutes. Be careful not to brown the mixture. Slowly add the hot milk, whisking constantly (constant whisking will ensure that there are no lumbs). Add the salt and cayenne, raise heat to medium, and simmer, stirring constantly, until mixture has thickened, 8 to 10 minutes.
Remove from heat and add 1 cup each of the grated cheddar, asiago and fontina, whisking until cheeses are melted. Pour cheese sauce over the pasta, tossing to coat evenly. Place half of coated pasta in buttered baking dish and distribute remaining cheddar, asiago and fontina over top. Cover with remaining pasta.
In mixing bowl, toss bread crumbs, parmesan and melted butter. Pour heavy cream over pasta and evenly distribute bread crumb mixture over top. Bake on middle shelf of preheated oven until top is light brown. 30 to 35 minutes.
Makes 4 to 6 servings.
Recipe Provided by Anna