Prev Recipe Next Recipe

Recipe courtesy of Debi Mazar and Gabriele Corcos

Save Recipe Print

Total:: 30 min
Prep:: 10 min
Cook:: 20 min

Yield:: 10 kid-size servings or 4 to 6 main servings

Level:: Easy

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.

Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011

My Private Notes

Name: Penne ai Quattro Formaggi (Mac 'n' Cheese)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
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