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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From Chef Keith Dresser. Fresh grated cheese works best in this recipe. Ingredients:
8 tablespoons butter (plus extra for the baking dish) |
1 lb penne |
4 cups whole milk |
6 tablespoons flour |
1 1/2 teaspoons kosher salt |
1/4 teaspoon cayenne pepper |
2 cups grated sharp cheddar cheese (wisconsin) |
2 cups grated asiago cheese |
2 cups grated fontina cheese |
1 cup plain breadcrumbs |
1/2 cup grated parmesan cheese |
2 tablespoons butter, melted |
1 cup heavy cream |
Directions:
1. Preheat oven to 350°. Butter a 13x9 inch baking dish.
2. Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
3. Drain the pasta and rinse with cold water.
4. Drain pasta again very well; place pasta in a large bowl.
5. In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
6. In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
7. Slowly add in the hot milk, whisking constantly.
8. Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
9. Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
10. Pour the cheese sauce over the pasta; toss to coat the past evenly.
11. Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
12. Cover with the remaining pasta.
13. In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
14. Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
15. Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.
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