Four Cheese Pasta
A delightful blend of four luxurious cheeses and al dente pasta, baked to golden perfection with a crispy breadcrumb topping.
Ingredients
Pasta and Cheese Sauce
- 1 pound dried pasta (such as penne or rigatoni)
- 2 tablespoons unsalted butter divided
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.5 cup grated fontina cheese
- 0.5 cup grated mozzarella cheese
- 0.25 cup grated Asiago cheese
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional) for spice
Topping
- 0.25 cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons unsalted butter (melted)
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions; drain and set aside.
Making the Cheese Sauce
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant.
- Stir in flour and cook for another minute, mixing constantly.
- Gradually whisk in the milk and heavy cream until smooth. Cook until thickened.
- Add the Parmesan, fontina, mozzarella, and Asiago cheeses to the skillet. Stir until melted and creamy.
- Season with salt, pepper, and red pepper flakes, if using.
Combining and Baking
- Combine the cooked pasta with the cheese sauce and mix well.
- Preheat your oven to 375°F (190°C).
- Transfer the pasta to a baking dish. In a small bowl, mix panko breadcrumbs with melted butter and sprinkle over the pasta.
- Bake for 15-20 minutes until the top is golden and bubbly.
Notes
Experiment with adding fresh herbs like basil or parsley for flavor enhancement. Customize the recipe by using different cheeses according to your preference. Serve with a sprinkle of extra cheese and fresh herbs on top for a charming presentation.