Creamy Baked Four-Cheese Pasta - cooking recipe

Ingredients

Topping
4 slices white bread, torn into quarters
2 tablespoons unsalted butter, melted
1/2 ounce parmesan cheese, grated (about 1/4 cup)
Pasta
salt
1 lb penne
1 tablespoon olive oil
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
2 cups heavy cream
1/4 teaspoon ground black pepper
4 ounces italian Fontina cheese, shredded (about 1 1/3 cup)
3 ounces gorgonzola, crumbled (about 3/4 cup)
1 ounce pecorino romano cheese, grated (about 1/2 cup)
1/2 ounce parmesan cheese, grated (about 1/4 cup)

Preparation

Topping-process bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses.
Transfer to a bowl and toss with the Parmesan cheese.
Pasta-adjust an oven rack to the middle position; preheat oven to 500\u00b0.
Bring 4 quarts water to a boil in a Dutch oven over high heat.
Stir in 1 tablespoon salt and the pasta; cook, stirring occasionally, until al dente.
Drain the pasta, return it to the pot, and toss with the oil; set aside.
Meanwhile, melt the butter in a small saucepan over med-low heat.
Add the flour and cook, stirring constantly, until golden, about 1 minute.
Slowly whisk in the cream; bring to a simmer and cook, whisking often, until slightly thickened, about 1 minute.
Off the heat, add 1/4 teaspoon salt and the pepper; cover to keep warm.
Combine the cheeses in a large bowl.
Add the cooked pasta to the cheese.
Pour the hot cream mixture over the pasta and cover immediately with foil or a large plate; let stand for 3 minutes.
Uncover the bowl and stir with a rubber spatula, scraping the cheese from the bottom of the bowl, until the cheeses are melted and the mixture is thoroughly combined.
Transfer the pasta a 9 x 13 inch baking dish and sprinkle with the breadcrumb mixture.
Bake until the topping is golden brown, 5-10 minutes.
Serve immediately.