Creamy Baked Four-Cheese Pasta |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Cook's Illustrated Ingredients:
4 slices white bread, torn into quarters |
2 tablespoons unsalted butter, melted |
1/2 ounce parmesan cheese, grated (about 1/4 cup) |
salt |
1 lb penne |
1 tablespoon olive oil |
2 teaspoons unsalted butter |
2 teaspoons all-purpose flour |
2 cups heavy cream |
1/4 teaspoon ground black pepper |
4 ounces italian fontina cheese, shredded (about 1 1/3 cup) |
3 ounces gorgonzola, crumbled (about 3/4 cup) |
1 ounce pecorino romano cheese, grated (about 1/2 cup) |
1/2 ounce parmesan cheese, grated (about 1/4 cup) |
Directions:
1. Topping-process bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses.
2. Transfer to a bowl and toss with the Parmesan cheese.
3. Pasta-adjust an oven rack to the middle position; preheat oven to 500°.
4. Bring 4 quarts water to a boil in a Dutch oven over high heat.
5. Stir in 1 tablespoon salt and the pasta; cook, stirring occasionally, until al dente.
6. Drain the pasta, return it to the pot, and toss with the oil; set aside.
7. Meanwhile, melt the butter in a small saucepan over med-low heat.
8. Add the flour and cook, stirring constantly, until golden, about 1 minute.
9. Slowly whisk in the cream; bring to a simmer and cook, whisking often, until slightly thickened, about 1 minute.
10. Off the heat, add 1/4 teaspoon salt and the pepper; cover to keep warm.
11. Combine the cheeses in a large bowl.
12. Add the cooked pasta to the cheese.
13. Pour the hot cream mixture over the pasta and cover immediately with foil or a large plate; let stand for 3 minutes.
14. Uncover the bowl and stir with a rubber spatula, scraping the cheese from the bottom of the bowl, until the cheeses are melted and the mixture is thoroughly combined.
15. Transfer the pasta a 9 x 13 inch baking dish and sprinkle with the breadcrumb mixture.
16. Bake until the topping is golden brown, 5-10 minutes.
17. Serve immediately.
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