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Baked Four Cheese Pasta Recipe

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This recipe for Baked Four Cheese Pasta is from Daniel's Favorite Recipes, 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:  
8 tbs. Butter
1 lb. Penne Pasta
4 Cups Whole Milk
6 tbsp. flour ½-1 tsp Kosher Salt
¼ tsp. Cayenne Pepper
2 c. Grated White or Yellow Sharp Chedar Cheese
1 c. Grated Asiago Cheese
2 c. Grated Ontina Cheese
1 c. Plain Coarse Bread Crumbs
½ c. Grated Parmesan Cheese
2 tbsp. Butter (Melted)
¾ c. Heavy Cream
Directions:
Directions:
Preheat oven to 350º. Butter a 9x13 deep baking dish. Bring 6 qt. of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, 10-12 minutes. Drain, add a touch of olive oil to prevent sticking. In a medium saucepan over medium heat, bring milk to a boil. Remove from heat. In a medium saucepan over medium-high heat, melt the 8 tbsp. of butter. Reduce the heat to low and whisk in the flour, cooking or 3-4 minutes; do not brown. Slowly add the hot milk, whisking constantly. Add the salt and cayenne, raise the heat to medium, and simmer, stirring constantly, until the mixture has thickened, 8-10 minutes. Remove from the heat and add 1 c. each of the grated cheddar, Asiago and Fontina, whisking until the cheese are melted. Pour the cheese sauce over the dish and sprinkle the remaining Cheddar and Fontina over the top. Cover with the remaining pasta. In a mixing bowl, toss together the bread crumbs, Parmesan and melted butter. Pour the heavy cream over the pasta an evenly distribute the bread crumb mixture over the top. Bake until the top is light brown and the mixture is bubbling, 30-35 minutes.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
25-35
Personal Notes:
Personal Notes:
I learned how to make this recipe at The Kitchen Conservatory in Clayton, MO.

 

 

 

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