Four-Cheese Pasta

Searching for the perfect mac-'n'-cheese? This rich and creamy recipe gives an international flair to the ultimate comfort food--without added fuss.

  • prep time 25 min
  • total time 50 min
  • ingredients 13
  • servings 6

Ingredients

5
cups uncooked penne pasta (16 oz)
1/2
cup butter or margarine
2
cloves garlic, finely chopped
1/2
cup all-purpose flour
1
teaspoon salt
4 1/2
cups milk
1
cup shredded provolone cheese (4 oz)
1
cup shredded mozzarella cheese (4 oz)
1/2
cup shredded Parmesan cheese (2 oz)
1/2
cup shredded fontina cheese (2 oz)
1/3
cup chopped fresh parsley
1
tablespoon butter or margarine
1
cup panko bread crumbs
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • 2 Meanwhile, in 4-quart saucepan or Dutch oven, melt 1/2 cup butter over low heat. Add garlic; cook 30 seconds, stirring frequently. With wire whisk, stir in flour and salt until smooth. Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta and parsley into cheese sauce. Pour mixture into baking dish.
  • 3 In 6-inch skillet, melt 1 tablespoon butter over medium-high heat; stir in bread crumbs. Cook and stir until crumbs are golden brown. Sprinkle over pasta mixture.
  • 4 Bake uncovered 20 to 25 minutes or until bubbly.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    850
    (
    Calories from Fat
    350),
    % Daily Value
    Total Fat
    39g
    39%
    (Saturated Fat
    23g,
    23%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    1390mg
    1390%;
    Total Carbohydrate
    91g
    91%
    (Dietary Fiber
    4g
    4%
      Sugars
    12g
    12%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    4%;
    Calcium
    70%;
    Iron
    20%;
    Exchanges:
    5 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    6
    *Percent Daily Values are based on a 2,000 calorie diet.
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