Five Cheese Baked Pasta
Well, I’ve not had good luck today! The good news is the oven didn’t explode until the pasta was baked, the bad news is the oven exploded! It’s electric and the heating element must have shorted out. I heard a loud pop and hissing (kind of like when you put metal in a microwave but much louder) and then watched the flame work its way around the heating element on the bottom. Anyway, the pasta is really good and the recipe can easily be doubled for a big crowd.
Easy Gourmet Five Cheese Baked Pasta
| 1 cup cream
5 cups milk 2 Tbsp cornstarch 2 Cloves garlic — minced 2 tsp ground black pepper 1 cup Gruyère cheese, grated |
1 cup Asiago cheese, grated
1 cup Mozzarella Cheese, shredded 1 cup Fontina cheese, shredded 1 cup Parmesan cheese grated 1 lbs Penne or other medium pasta shape pepper, to taste |
Procedure
| 1 Put 2 quarts of well salted water on to boil. Cook pasta according to package directions. | |
2 Whisk together cream, milk and cornstarch into a medium size microwave safe bowl and microwave for 8-10 minutes until boiling and thickened. Add garlic and cheeses, except Parmesan, making a smooth sauce as the cheese melts.
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| 3 Add a generous amount of ground black or white pepper | |
| 4 Drain pasta and put it back into the pot, add the cheese sauce and mix thoroughly. | |
5 Pour the pasta and sauce mixture into a baking dish (9×13) or 4-5 quart Dutch oven. Sprinkle Parmesan over the top.
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6 Bake at 400 degrees for approximately 45 minutes until the cheese is bubbling and lightly browned. this can be prepared in advance and frozen or refrigerated prior to baking.
To reheat, add a small splash of milk over the pasta, then microwave for the shortest amount of time to heat and stir to keep it creamy, otherwise it may separate. If that happens, just add a little milk and stir. |
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