Baked Four Cheese Pasta Casserole

(Courtesy of Cook's Illustrated)

Ingredients:

TOPPING:

3-4 slices white sandwich bread with crusts, torn into quarters

1/4 c. (1/2 oz.) grated Parmesan cheese

1/4 tsp. salt

1/8 tsp. ground black pepper

PASTA AND CHEESE:

4 oz. Italian Fontina cheese, shredded (about 1 c.)

3 oz. Gorgonzola cheese, crumbled (about 3/4 c.)

1/2 c. (1 oz.) grated Pecorino Romano cheese

1/4 c. (1/2 oz.) grated Parmesan cheese

1 lb. penne

1 Tbsp. plus 1/4 tsp. salt

2 tsp. unsalted butter

2 tsp. all-purpose flour

1 1/2 c. heavy cream

1/4 tsp. ground black pepper

Directions:

For the topping: pulse bread in food processor until mixture resembles coarse crumbs, about 10 pulses (1 second each)- you should end up with about 1 1/2 c.  Transfer to a small bowl; stir in Parmesan, salt and pepper.  Set mixture aside.

For the pasta: adjust oven rack to middle position and heat oven to 500 degrees.

Bring 4 quarts of water to rolling boil in stockpot.  Combine cheese in large bowl; set aside  Add pasta and 1 Tbsp. salt to boiling water; stir to separate pasta.  While pasta is cooking, melt butter in a small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds.  Gradually whisk in cream, increase heat to medium, and bring to a boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks,.  Stir in remaining 1/4 tsp. salt and pepper; cover cream mxiture to keep hot and set aside.

When pasta is al dente, drain about 5 seconds, leaving the pasta slightly wet.  Add pasta to the bowl with the cheeses; immediately pour cream mixture over, then cover bowl with foil or a large plate and let stand for 3 minutes.  Uncover bowl and stir with a rubber spatula, scraping bottom of the bowl, until cheeses are melted and mixture is thoroughly combined.

Transfer pasta to a 9x13 baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.  Bake until topping is golden brown, about 7 minutes.  Serve immediately.

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