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.

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Servings 6

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( 30 ) Ratings

30 Ratings

5 Stars 27%

4 Stars 14%

3 Stars 18%

2 Stars 11%

1 Stars

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ingredients 13
Prep Time 25 min
Total Time 50 min

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

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Directions

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.

EXPERT TIPS

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Expert Tips

Panko bread crumbs are Japanese-style bread crumbs. They have a coarser texture and make for a much lighter and crunchier casserole. In a pinch, regular bread crumbs will also work.

Slightly undercook the penne for a perfect al dente pasta in the casserole.