Ingredients: |
Ingredients: Bread Crumb Topping:
3 to 4 slices white bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. ground black pepper
Pasta:
1 cup Fontina cheese, shredded
1/2 cup Gorgonzola cheese, crumbled
1/2 cup grated Pecorino Romano cheese
1/4 cup grated Parmesan cheese
1 lb. penne pasta
1 tbsp. salt
2 tsp. unsalted butter
2 tsp. flour
1 1/2 cups heavy cream
1/4 tsp. salt
1/4 tsp. ground black pepper
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Directions: |
Directions:Bread Crumb Topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1 second pulses. Transfer to small bowl; stir in Parmesan cheese, salt and pepper. Set mixture aside. Pasta: Adjust the oven rack to the middle position and preheat oven to 500º. Bring 4 quarts of water to a rolling boil in stock pot. In a large bowl, combine cheeses; set aside. Add pasta and 1 tablespoon 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 that flour cooks. Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot; set aside. When pasta is very al dente, drain, leaving pasta slightly wet. Add pasta to bowl with cheese; immediately pour cream mixture over, then cover bowl with foil and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping the bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Transfer pasta to 13x9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. |
This recipe for Creamy Baked Four Cheese Pasta is from