Creamy Baked Four-Cheese Pasta

Name: Creamy Baked Four-Cheese Pasta
Yield: Serves 4- 6 as main course, 6-8 as a side
Cuisine: Italian
Ingredients: 3–4 slices, white sandwich bread with crusts, torn into quarters; 1/4 cup, grated Parmesan cheese (1/2 ounce); 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 4 ounces, fontina cheese, shredded (about 1 cup); 3 ounces, Gorgonzola cheese, crumbled (about 3/4 cup); 1/2 cup, grated Pecorino Romano cheese (1 ounce); 1/4 cup, grated Parmesan cheese (1/2 ounce); 1 pound, penne pasta; 1 tablespoon, table salt; 2 teaspoons, unsalted butter; 2 teaspoons, unbleached all-purpose flour; 1 1/2 cups, heavy cream; 1/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper

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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.

SERVES4- 6 as main course, 6-8 as a side

TIME1 hour

has video

WHY THIS RECIPE WORKS

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...

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