Four Cheese Mac & Cheese
9 ingredients
2 steps
Ingredients
- 12 tablespoons unsalted butter
- 4 tablespoons all purpose flour
- 2 3/4 cups milk
- 4 ounces Fontina cheese, grated
- 3/4 cup Pecorino Romano
- 2 ounces Mozzarella, grated
- salt and pepper {to taste}
- 1/2 lb. Cavatappi pasta
- 1 cup fresh bread crumbs
Directions
-
1In a saucepan, heat the butter over medium heat. Add the flour and with a whisk, stir until bubbling, 2 minutes. Add the milk and whisk together. Stir the mixture with a wooden spoon until it thickens. Add the Fontina, Gorgonzola, Pecorino Romano and Mozzarella and stir until the cheese melts. Season with salt & pepper. Remove from the heat and set aside.
-
2Pre-heat oven to 375 F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with the cheese sauce. Transfer the pasta and sauce to a lightly oiled baking dish. Sprinkle with bread crumbs. Bake in the oven until the top is golden and the sauce is bubbling, about 30 minutes.
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