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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Four Cheese Pasta Recipe

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This recipe for Four Cheese Pasta is from The Espinosa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cups uncooked penne pasta (16 oz)
1/2 cup butter or margarine
2 cloves garlic, finely chopped
1/2 cup all-purpose flour
1 teaspoon salt
4 1/2 cups milk
1 cup shredded provolone cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1/2 cup shredded Parmesan cheese (2 oz)
1/2 cup shredded fontina cheese (2 oz)
1/3 cup chopped fresh parsley
1 tablespoon butter or margarine
1 cup panko bread crumbs
Directions:
Directions:
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in 4-quart saucepan or Dutch oven, melt 1/2 cup butter over low heat. Add garlic; cook 30 seconds, stirring frequently. With wire whisk, stir in flour and salt until smooth. Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta and parsley into cheese sauce. Pour mixture into baking dish.
3. In 6-inch skillet, melt 1 tablespoon butter over medium-high heat; stir in bread crumbs. Cook and stir until crumbs are golden brown. Sprinkle over pasta mixture.
4. Bake uncovered 20 to 25 minutes or until bubbly
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 prep 50 with baking

 

 

 

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