Appears in Cook's Illustrated January/February 2003, America's Test Kitchen TV
Tired of greasy, heavy pasta casseroles with stringy cheese and mushy noodles? We set out to make a creamy casserole with great flavor, properly cooked pasta, and a crisp bread crumb topping.
We love macaroni and cheese (who doesn’t?), but sometimes we want a more adult version than the typical neon orange mac and cheese. Enter the classic Italian iteration of macaroni and cheese, pasta ai quattro formaggi, made with four cheese...