Baked Four-Cheese Pasta - cooking recipe

Ingredients

8 tablespoons butter (plus extra for the baking dish)
1 lb penne
4 cups whole milk
6 tablespoons flour
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 cups grated sharp cheddar cheese (Wisconsin)
2 cups grated asiago cheese
2 cups grated Fontina cheese
1 cup plain breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons butter, melted
1 cup heavy cream

Preparation

Preheat oven to 350\u00b0. Butter a 13x9 inch baking dish.
Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
Drain the pasta and rinse with cold water.
Drain pasta again very well; place pasta in a large bowl.
In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
Slowly add in the hot milk, whisking constantly.
Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
Pour the cheese sauce over the pasta; toss to coat the past evenly.
Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
Cover with the remaining pasta.
In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.