FOUR CHEESE PASTA BAKE

By Silvermama

Not your mama's mac and cheese. Like to use ciabatta bread for the bread crumbs and add fresh basil to the crumbs.

Ingredients

• For crumb topping:
• 3-4 slices white sandwich bread w/crusts, torn into quarters
• 1/4 cup (1/2 oz) grated Parm cheese
• 1/4 tsp salt
• 18 tsp black pepper
• Pasta and Cheese:
• 4 oz Fontina cheese, shredded (about 1 cup)
• 3 oz Gorgonzola cheese, crumbed (about 3/4 cup)
• 1/2 cup (1 oz) grated Romano cheese
• 1/4 cup (1/2 oz) grated Parm cheese
• 1 pound penne
• 1 tbs + 1/4 tsp salt
• 2 tsp unsalted butter
• 2 tbs all purpose flour
• 1 1/2 cups heavy cream
• 1/4 tsp black pepper
• Optional:
• Fresh Basil
• Tomatoes

Preparation

Step 1

Topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; should have about 1 ½ cups. Transfer to small bowl, stir in parm, salt and pepper. Set aside.

Pasta: Adjust oven rack to middle position and heat oven to 500.

Bring 4 qts water to rolling boil in stock pot. Combine cheese in large bowl; set aside. Add pasta and 1 tbs salt to boiling water; stir to separate paste. While pasta is cooking, melt butter in small saucepan over med-low heat. Whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to med and bring to boil, stirring occ; reduce heat to med-low and simmer 1 min. Stir in remaining 1/4 tsp salt and pepper; cover cream mixture to keep hot and set aide. When pasta is al dente, drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl w/cheeses immediately pour cream mixture over, then cover bowl w/foil or large plate and let stand 3 min. Uncover bowl and stir w/rubber spatula, scraping bottom of bowl until cheeses are melted and mixture is thoroughly combined.

Transfer pasta to 13 X 9 baking dish, then sprinkle evenly w/reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 min.