Baked Four-Cheese Pasta with Prosciutto and Peas
Appears in Cook's Illustrated January/February 2003
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.
WHY THIS RECIPE WORKS
When developing our four-cheese pasta recipe, we wanted a grown-up version of macaroni and cheese with Italian flavors. Using a mix of Italian Fontina, Gorgonzola, Pecorino Romano, and Parmesan gave us the best flavor and texture. Draining ...