Bestfourcheesepasta Recipes

Steps:

• Preheat oven to 350°. Butter a 13x9 inch baking dish.
• Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
• Drain the pasta and rinse with cold water.
• Drain pasta again very well; place pasta in a large bowl.
• In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
• In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
• Slowly add in the hot milk, whisking constantly.
• Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
• Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
• Pour the cheese sauce over the pasta; toss to coat the past evenly.
• Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
• Cover with the remaining pasta.
• In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
• Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
• Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.

Steps:

• Preheat the oven to 425°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
• Cook the pasta according to the package directions. Drain the pasta and put it in the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
• Heat the oil in a large saucepan set over medium-high heat. Add the onion and garlic and cook until just soft, about 8 minutes. Add the wine and cook for about 4 more minutes or until the liquid is reduced by half. Reduce the heat to medium and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and pepper.
• Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
• notes
• Great for freezing! See our Freezer Tips on pages 23-27.
• Vegetarian friendly!
• End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.

Steps:

• Cook noodles according to directions on box.
• Drain.
• In a casserole dish, toss pasta with butter, then add cheeses.
• Stir in cream.
• Bake at 400 for 20 minutes.

Steps:

• Preheat oven to 500 degrees.
• Put penne pasta into bowling water for 4 minutes.
• In a mixing bowl combined all ingredients.
• After cooking pasta for 4 minutes drain it and pour pasta in the mixing bowl.
• Butter Pan before pouring pasta and mixed ingredients in baking bowl.
• Sprinkle bread crumbs and parmesan cheese on top of pasta.
• Bake for 8-10 minutes.