About
Baked Four-Cheese Pasta proves that there really isn’t any way to have too much cheese. The combination of cheddar, asiago, and fontina creates a creamy, rich sauce that is equal parts nutty, savory, and sharp. Add in parmesan in the crunchy breadcrumb layers and Baked Four-Cheese Pasta becomes a transcendently delicious experience. This is perfect as either a main course or as a side to a citrus-infused chicken.
Ingredients
- 12 tablespoons butter, separated
- 1 pound penne pasta
- 4 cups whole milk
- 6 tablespoons flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 cups sharp cheddar cheese, grated
- 2 cups asiago cheese, grated
- 2 cups fontina cheese, grated
- 1 cup plain breadcrumbs
- 1/2 cup parmesan cheese, grated
- 1 cup heavy cream
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Butter a 9x13-inch baking dish with 2 tablespoons of the butter.
Step 3 -Bring 6 quarts of water to a boil on the stovetop.
Step 4 -Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 10-12 minutes depending on package directions.
Step 5 -Drain the pasta and rinse with cold water to stop the cooking process.
Step 6 -Place the pasta in a large bowl and set it aside.
Step 7 -In a medium saucepan over medium heat, bring the milk to a boil and, once boiling, immediately remove it from the heat.
Step 8 -In another medium saucepan, melt 8 tablespoons of the butter over medium-high heat.
Step 9 -Once the butter has melted, lower the heat to low.
Step 10 -Whisk the butter into the flour, cooking for 3-4 minutes, being careful not to brown the mixture.
Step 11 -Slowly add the hot milk to the flour mixture, whisking constantly.
Step 12 -Add the salt and cayenne, increasing the heat to medium.
Step 13 -Simmer the mixture, stirring constantly, until the mixture has thickened, about 8-10 minutes.
Step 14 -Remove the pan from the heat and add 1 cup each of the grated cheddar, asiago, and fontina cheeses, whisking until the cheeses are melted.
Step 15 -Pour the cheese sauce over the pasta and toss to coat evenly.
Step 16 -Place half of the coated pasta in the buttered baking dish.
Step 17 -Evenly sprinkle the remaining cheddar and fontina cheeses over the top.
Step 18 -Cover with the remaining pasta.
Step 19 -Melt the remaining 2 tablespoons of butter in the microwave.
Step 20 -In a small mixing bowl, toss the breadcrumbs, remaining 1 cup of the asiago cheese, the parmesan cheese, and the 2 tablespoons of melted butter together.
Step 21 -Pour the heavy cream over the pasta.
Step 22 -Evenly distribute the breadcrumb mixture over the top of the pasta.
Step 23 -Bake on the middle oven rack until the top is light brown and the mixture is bubbling, about 30-35 minutes.
Step 24 -Serve immediately.
