Recipe courtesy of Debi Mazar and Gabriele Corcos
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30 min
10 min
20 min
10 kid-size servings or 4 to 6 main servings



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.

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