Pasta and Four Cheeses Al Forno

Name: Pasta and Four Cheeses Al Forno
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 serving(s)
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

Submitted by ratherbeswimmin

"In 'Pasta' by Eric Treuille and Anna Del Conte"

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Ready In:: 1hr 20mins
Ingredients:: 8
Serves:: 6

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

directions

Preheat oven to 400°.
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.