Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Penne ai Quattro Formaggi (Mac 'n' Cheese)
Total:
30 min
Active:
10 min
Yield:
10 kid-size servings or 4 to 6 main servings
Level:
Easy
Total:
30 min
Active:
10 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.

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