Ingredients: |
Ingredients: BREAD CRUMB TOPPING
3-4 slices white sandwich bread with crusts, torn into quarters
1/4 c. grated Parmesan cheese
1/4 t. salt
1/8 t. pepper
PASTA AND CHEESE
1 c. Fontina cheese, shredded (may substitute Mozzarella)
3/4 c. Gorgonzola cheese, crumbled
1/3 c. grated Pecorino Romano cheese
1/4 c. grated Parmesan cheese
1 lb. penne pasta
1 T. plus 1/4 t. salt
2 t. butter
2 t. all-purpose flour
1 1/2 c. heavy cream
1/4 t. ground black pepper
|
Directions: |
Directions:1. FOR THE TOPPING: Pulse bread in food processor until mixture resembles coarse crumbs. Transfer to small bowl, stir in Parmesan, salt, pepper. Set aside.
2. FOR PASTA; Adjust oven rack to middle position and heat oven to 500º
3. Bring 4 qts. water to a rolling boil in stock pot. Combine cheese in large bowl, set aside. Add pasta and 1 T. salt to boiling water. stir to separate pasta.
While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure the flour cooks. Stir in remaining 1/4 t. salt and pepper, cover cream mixture to keep hot and set aside. When pasta is very al dente, drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses, immediately pour cream mixture over, then cover bowl with foil. Let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is throughly combined.
4. Transfer pasta to 13x9 inch greased baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately. |
This recipe for Baked Four-Cheese and Pasta Casserole, by 