Pasta And Four Cheeses Al Forno - cooking recipe

Ingredients

1 lb dry pasta (penne, macaroni, fusilli, conchiglie)
5 tablespoons butter
1/2 cup gruyere, cut into 1/2-inch cubes
1/2 cup fontina, cut into 1/2-inch cubes
3/4 cup mozzarella cheese, cut into 1/2-inch cubes
6 tablespoons freshly grated parmesan cheese, plus more for topping
cayenne pepper (a pinch)
1 tablespoon dried breadcrumbs

Preparation

Preheat oven to 400\u00b0.
Cook pasta in a big pot of boiling, salted water, until just firm to the bite.
Drain, reserving 1/2 cup pasta water; return pasta with butter to warm pasta pot and stir to coat.
Add gruyere, fontina, mozzarella, Parmesan, and cayenne; mix thoroughly until the cheese is melting but not completely melted.
Place in a buttered 13 x 9 inch baking dish; sprinkle with 1 tablespoon additional Parmesan and breadcrumbs.
Bake until just golden and crusty, 10-15 minutes; let stand for 5 minutes before serving.