Pasta Quattro Formaggi (Macaroni and Cheese)

By Michinthekitch

Ingredients

• 2 3/4 cups heavy cream
• 1 cup Emmenthaler Cheese
• 1 cup Gruyere Cheese
• 1 cup Danish Blue (Danablu) Cheese
• 3/4 cup grated Parmesan
• 1 1/4 lb fusilli (corkscrew pasta)
• 2 tsp. freshly ground back pepper, or to taste

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350 degrees. Bring a pot of well salted water to a boil for the pasta.

2. Pour the cream into a large saucepan and place it over medium heat, watching carefully to avoid scorching. Bring the cream to a simmer and reduce it by 1/4, about 5 mins. Reduce the heat to low and add the cheeses, stirring occasionally while the cheese melts, about 10 mins.

3. While the cheese is melting, cook the pasta until it is tender to the bite, about 8 to 10 mins. Drain well.

4. Add the cooked pasta to the cream mixture, toss to coat, and season pepper. (Salt should not be needed due to the saltiness of the water used for cooking the pasta and the saltiness of the cheese.)

5. Transfer to a greased casserole dish or baking pan. Bake until the macaroni and cheese is hot and creamy and a golden crust has formed on the top, about 20 mins.