Penne ai Quattro Formaggi

Four different types of cheese make the sauce for this truly Italian macaroni cheese.
  • 450g mezze pasta (short penne)
  • 55g Parmesan, grated, plus more for topping
  • 55g Gruyere, grated
  • 55g Taleggio, cut into small cubes
  • 55g Gorgonzola, cut into small cubes
  • 1 cup whole milk
  • Salt
  • Freshly ground black pepper
  • 1/3 cup plain dried breadcrumbs

Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.

Heat the milk in a large frying pan 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 grill on high and broil until golden and crisp on top, 3 to 5 minutes.

This recipe makes 10 kid-sized servings or 4 to 6 main servings.

Rule the Kitchen with More Recipe Faves

Giada's Baked Rigatoni
Classic Creamy Ham and Cheese Pasta Bake
Now playing...
4:56
Creamy Baked Fettuccine with Asiago and Thyme
Creamy Baked Fettuccine with Asiago and Thyme
Time
25
Serves
4
Difficulty
Easy
Gorgonzola and Prosciutto di Parma Pasta Bake
Gorgonzola and Prosciutto di Parma Pasta Bake
Time
35
Serves
6
Difficulty
Easy
Lobster-Mac-and-Cheese
Lobster Mac and Cheese
Time
35
Serves
6-8
Difficulty
Easy