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

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

Crispy Chicken Thighs with Caramelized Lemon Rinds

Korean Fried Chicken

Farmer's Pasta

Shepherd's Pie Potato Bowls

Vegan Sugar Cookies

On Tonight

The Great Food Truck Race

Tournament of Champions

Diners, Drive-Ins and Dives

The Pioneer Woman

The Kitchen

Delicious Miss Brown

Kardea Brown

Ree Drummond

Ina Garten

Sunny Anderson

Bobby Flay

Valerie Bertinelli

Guy Fieri

Giada De Laurentiis

Molly Yeh

Step-by-Step Tutorials

Browse Meal Plans

Sheet Pan Panzanella with Feta and Peppers

Instant Pot Pork Empanadas

Smoky Corn Chowder with Coconut Milk

Encore: Baked Salmon with Meyer Lemon, Olives and Oregano

Encore: Peanut Butter-Chocolate No-Bake Cookies

Tuna Salad Bowls

Try Premium

Easy Weeknights

A Budget-Friendly Meal Plan for Busy Weeks

Sheet Pan Panzanella with Feta and Peppers

Instant Pot Pork Empanadas

Smoky Corn Chowder with Coconut Milk

Encore: Baked Salmon with Meyer Lemon, Olives and Oregano

Encore: Peanut Butter-Chocolate No-Bake Cookies

Tuna Salad Bowls

Penne ai Quattro Formaggi (Mac 'n' Cheese)

Categories:

Smoky Corn Chowder with Coconut Milk 

Smoky Corn Chowder with Coconut Milk 