Recipe courtesy of Debi Mazar and Gabriele Corcos

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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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

  1. Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
  2. 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. 
  3. 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. 
  4. 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. 
  5. Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.
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