Kailey was down this weekend and we had a great time. I had made macaroni and cheese on Thursday and told her she had to try it, it was incredible. Not only was it the combination of cheeses, but the method of putting it all together. She agreed, so here it is. Shawn, my brother, an excellent cook, told me of this magazine and I found it in there. Cook’s Illustrated. Sorry I don’t have a picture, will try and get one next time.
Creamy Baked Four Cheese Pasta
Bread Crumb Topping
3-4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated parmesean cheese
1/4 tsp salt
1/8 tsp ground black pepper
Pasta and cheese
4 ounces Italian Fontina cheese, shredded (about 1 cup)
3 ounces Gorgonzola Cheese, crumbled (about 3/4 cup)
1/2 cup (1 ounce) grated pecorino Romano cheese
1/4 cup (1/2 ounce) grated parmesean cheese
1 pound penne
1 Tbsp. plus 1/4 tsp salt
2 tsp unsalted butter
2 tsp. all purpose flour
1 1/2 cups heavy cream
1/4 tsp ground black pepper
For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1 second pulses (you should have about 1 1/2 cups). Transfer to a small bowl; sitr in parmesean, salt and pepper. Set aside
For the Pasta: Adjust oven rack to middle position and heat oven to 500 degrees. Bring 4 quarts of water to a rolling boil in stock-pot. Combine cheeses in a large bowl, set aside. Add pasta and 1 tbsp of salt to boiling water, stir to separate pasta. While pasta is cooking, melt butter in small pan over medium high heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in remaining 1/4 tsp of salt and pepper; cover cream mixture to keep hot and set aside. When pasta is very aldente (when bitten into, pasta should be opaque and slightly underdone at very center), drain for 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand for 3 minutes. Uncover bowl, and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined.
Transfer pasta to 19 by 9 inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 min. Serve immediately.