Italian Mac & Cheese

By ldelmas

Ingredients

• Ingredients:
• 2 boxes penne or rigatoni, boiled to al dente, rinsed, & reserved
• 3 cups heavy cream
• 6 cups Alfredo sauce, either homemade or store-bought, reserving 1 cup
• 1 cup yellow cheddar, shredded
• 1 cup white cheddar, shredded
• 1 cup Fontina, shredded
• 1 cup mozzarella, shredded
• 1 cup Gruyere, shredded
• Salt and pepper to taste
• 16 slices imported provolone

Preparation

Step 1

Preparation:

Preheat the oven to 325°F. Mix half of the cream, sauce, and shredded cheeses together with half of the pasta. Place the mixture place in an ungreased baker. Layer on 8 slices of the provolone slices. Mix the other half of the cream, sauce, and shredded cheese with remaining pasta and pour it on top of the first layer. Pour on the reserved 1 cup Alfredo sauce and layer on the last 8 slices of provolone. Cover with foil and bake 30 minutes. Remove the foil and broil about 5 minutes, or until golden brown.