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Macaroni + Cheese, Italian style, 4 cheese

Source of Recipe

#12897, from msintrepid at recipezaar


Recipe Introduction

her comments: No Dieters allowed!! This is serious comfort food.

Recipe Link: www.recipezaar.com/recipe/getrecipe.zsp?id=12897

Macaroni + Cheese, Italian style, 4 cheese

1/2 cup Italian style breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons fresh Italian parsley, minced
1 tablespoon dried oregano
pinch salt and pepper
1/8 teaspoon cayenne pepper
2 1/2 cups 1/2+1/2, (half milk, half cream)
12 ounces Farfalle/Penne/Ziti pasta
6 tablespoons unsalted butter
1 medium onion, minced
1 clove garlic, minced
2 tablespoons flour
1 cup grated Provolone cheese
1 cup grated Gorgonzola cheese
1 cup + 1 cup grated Fontina cheese, separated

Heat oven to 375 degrees F.
Coat well about a 3 quart size baking dish.
Mix breadcrumbs, Parmesan cheese, parsley, oregano,
salt and pepper together in a bowl. Set aside.
Cook pasta al dente to package directions. Drain and
rinse under cold water to stop cooking. Set aside.
Melt 4 Tablespoons of the butter. Add onions and
garlic. Cook until onions are clear and garlic is fragrant.
Stir in flour. Lower heat and cook, stirring frequently.
Add the half+half, a 1/2 cup at a time, stirring after each
addition, until the sauce thickens.
Stir in the Provolonge, Gorgonzola and 1 cup of the
Fontina cheese. Simmer until cheeses are melted and the
sauce is creamy.
Taste and adjust salt and pepper. Add Cayenne.
Mix pasta and sauce together and pour into baking dish.
Sprinkle with remaining Fontina cheese.
Then sprinkle bread crumbs on top.
Dot with remaining butter.
Bake for 40 minutes, until bubbly and top is brown.
Makes 6 servings.