Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Penne ai Quattro Formaggi (Mac 'n' Cheese)
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 10 kid-size servings or 4 to 6 main servings
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 10 kid-size servings or 4 to 6 main servings
Ingredients
Kosher salt
1 cup whole milk
4 ounces gorgonzola, cut into small cubes
4 ounces taleggio, cut into small cubes
2 ounces gruyere, grated
2 ounces Parmesan, grated, plus more for topping
1 pound mezze pasta (short penne)
Freshly ground black pepper
1/3 cup plain dried breadcrumbs
Directions
- Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
- Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
- Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
- Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
- Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.
