Macaroni and Three Cheeses with Garlic Breadcrumbs

  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
Save Recipe

Ingredients

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

Directions

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

Corn and Cheese Chowder

Baked Antipasto Cheese Bread

Fig and Blue Cheese Bruschetta

Four-Cheese Scalloped Potatoes

Ham and Cheese in Puff Pastry

Saag Paneer: Spinach with Indian Cheese

Herbed Goat Cheese Sandwiches

Rosemary-Cheese Spritz Cookies

🤤 More Drool-Worthy Recipes