Four-Cheese Pasta

(30)
  12 reviews
  • 25 min prep time
  • 50 min total time
  • 13 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 4 Bake uncovered 20 to 25 minutes or until bubbly.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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