Macaroni and Three Cheeses with Garlic Breadcrumbs

Total Time:
55 min
25 min
30 min
  • 1 tablespoon unsalted butter, cut into small pieces, at room temperature, plus more for the pan
  • Kosher salt
  • 1 pound mini penne or pennette
  • 1 1/2 pounds coarsely grated havarti, gouda, and fontina cheeses, at room temperature (about 6 cups)
  • 1 large egg, beaten
  • 2 cups evaporated milk
  • 1/2 teaspoon paprika
  • 2 cloves garlic, finely grated
  • Freshly ground pepper
  • 2 ounces baguette, torn into small pieces
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme

1. Preheat the oven to 325 degrees F. Butter a 2 1/2-quart baking dish. Bring a large pot of salted water to a boil over medium heat. Add the penne and cook, until just al dente, about 5 minutes. Drain and transfer to a large bowl. Add the havarti, gouda, and fontina cheeses and 1 tablespoon butter to the hot pasta and stir gently until cheeses begin to melt.

2. In a medium bowl, whisk the egg, evaporated milk, paprika, half the garlic, 1/2 teaspoon salt and pepper. Stir the egg mixture into the macaroni pasta. Transfer to the prepared baking dish; bake covered for 10 minutes.

3. Meanwhile, pulse the bread in a food processor with the olive oil, remaining garlic, and 1/4 teaspoon each salt and pepper; stir in the thyme leaves.

4. Uncover the casserole, sprinkle the pasta with the breadcrumb mixture, and bake until bubbly and golden brown, about 15 minutes more. Serve immediately.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Daube a la Provencale

    Recipe courtesy of Melissa d'Arabian