Pasta ai Quattro Formaggi

Pasta ai quattro formaggi is the Italian version of mac and cheese, and it delivers a heavenly combination of flavors and textures. This creamy casserole features four cheeses and heavy cream, resulting in a dish that is rich, flavorful, and utterly satisfying. To achieve the best possible taste and texture, we carefully selected Italian fontina, Gorgonzola, Pecorino Romano, and Parmesan cheeses. We encountered a challenge when attempting to combine the cheese and cream directly, as it resulted in a greasy and curdled mess. Instead, we opted to create a basic white sauce, known as a béchamel, by cooking butter with flour and then adding cream. By combining the hot sauce with the pasta and cheese—without cooking the cheese in the sauce—we preserved the fresh and distinct flavors of the cheeses. Since the pasta would be baked in the oven, we cooked it until it was just shy of al dente to prevent it from becoming mushy during baking. Finally, we topped the dish with bread crumbs and more Parmesan, giving it a delightful crispness. Baking it briefly in a hot oven resulted in a creamy, rich, and undeniably flavorful Italian-style mac and cheese. Prepare to be delighted by the symphony of flavors in this irresistible pasta dish!

INGREDIENTS:

• 3 slices hearty white sandwich bread, torn into quarters
• 1 ounce Parmesan cheese, grated (½ cup)
• Salt and pepper
• 4 ounces fontina cheese, shredded (1 cup)
• 3 ounces Gorgonzola cheese, crumbled (¾ cup)
• 1-ounce Pecorino Romano cheese, grated (½ cup)
• 1 tablespoon unsalted butter
• 2 teaspoons all-purpose flour
• 1½ cups heavy cream
• 1 pound penne

PREPARATIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 500 degrees Fahrenheit.
2. Pulse the bread in a food processor until coarse crumbs form, about 10 pulses. Transfer the crumbs to a small bowl and stir in ¼ cup of Parmesan, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. In a large bowl, combine the remaining ¼ cup of Parmesan, fontina, Gorgonzola, and Pecorino Romano cheeses.
3. Melt the butter in a small saucepan over medium heat. Whisk in the flour until no lumps remain, approximately 30 seconds. Slowly whisk in the cream, bring to a simmer, and cook, stirring occasionally, for 1 minute. Remove from heat and stir in ¼ teaspoon of salt and ¼ teaspoon of pepper.
4. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the penne and 1 tablespoon of salt. Cook the pasta, stirring often, until it is just shy of al dente. Drain the pasta, then add it to the bowl of cheese. Immediately pour the hot cream mixture over the top, cover the bowl, and let it stand for 3 minutes.
5. Stir the pasta with a rubber spatula, scraping up the cheeses from the bottom of the bowl, until the cheese has melted and the mixture is thoroughly combined. Transfer the mixture to a 13 by 9-inch baking dish. Sprinkle the bread-crumb mixture evenly over the top, pressing down lightly.
6. Bake the dish until the topping is golden brown, approximately 7 minutes. Serve and enjoy!

YIELD: The recipe yields servings for multiple people.

SPECIAL INSTRUCTIONS:

• None required.

TIPS:

• Use authentic Italian cheeses such as fontina, Gorgonzola, Pecorino Romano, and Parmesan for the best flavor and texture.
• Avoid cooking the cheese directly in the sauce to preserve the fresh flavors of the cheese.
• Cook the pasta until just shy of al dente before baking to prevent it from becoming mushy.
• Press down lightly on the bread-crumb topping to ensure it adheres well during baking.

In conclusion, Pasta ai quattro formaggi is an Italian delight that offers a unique twist on the classic mac and cheese. The combination of four cheeses and heavy cream creates a creamy and flavorful casserole that is both rich and satisfying. By building a basic white sauce instead of combining the cheese and cream directly, we achieved a smooth and delectable texture. Undercooking the pasta before combining it with the cheese and sauce ensures a perfect consistency after baking. Topped with a crisp bread-crumb mixture, this Italian-style mac and cheese is the epitome of indulgence. It’s important to serve it immediately to savor the flavors and prevent the dish from losing its texture. Pair this irresistible pasta dish with a substantial salad or simply prepared fish or chicken for a complete meal. Delight in the symphony of flavors that Pasta ai quattro formaggi brings to your table and enjoy each delicious bite!