Four-Cheese Pasta

By FASCN8G

Ingredients

• Bread crumb topping:
• 3-4 slices white sandwich bread with crusts, torn into quarters
• 1/4 cup (1/2 oz) grated parmesan cheese
• 1/4 t salt
• 1/8 t pepper
• Pasta and Cheese:
• 4 oz (1 cup) Italian fontina cheese, shredded
• 3 oz (3/4 cup) gorgonzola cheese, crumbled
• 1 oz (1/2 cup) pecorino romano cheese, shredded
• 1/2 oz (1/4 cup) parmesan cheese, grated
• 1 lb penne
• 1 T and 1 t salt
• 2 t unsalted butter
• 2 t flour
• 1 1/2 cup heavy cream
• 1/4 t pepper

Details

Servings 6

Preparation

Step 1

Topping:
Pulse bread in food processor until it is crumbled. Mix with other ingredients and set aside.
Pasta:
Preheat oven to 300. Place rack to middle position.
Bring 4 quarts water to a boil. Add pasta and 1 T salt to boiling water. In separate bowl combine cheeses and set aside. While pasta is cooking melt butter in small saucepan over med-low heat. Whisk in flour in to butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium and bring to a boil stirring occasionally. Reduce heat to med-low and simmer 1 minute to ensure that 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, leaving pasta slightly wet. Add pasta to bowl with cheeses, immediately pour cream mixture over, then cover with foil or large plate and let stand 3 minutes. Uncover and mix thoroughly with rubber spatula until all cheeses are melted.
Transfer pasta to 9x13in baking dish then sprinkle topping, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.