Four Cheese Macaroni and Cheese

• Vegetarian

• Canned Goods

  • 2 (12-ounce cans Evaporated milk

• Pasta & Grains

  • 1 lb Penne pasta

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt and freshly ground pepper

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 1/2 cups Fontina cheese
  • 1 cup Gorgonzola cheese
  • 1 cup Heavy cream
  • 3/4 cup Parmesan, grated
  • 3/4 cup Pecorino romano cheese, grated

Found on leitesculinaria.com

Ingredients

• 1 cup panko bread crumbs
• 2 tablespoons (1 ounce) unsalted butter, melted
• Salt and freshly ground pepper, to taste
• 1/4 cup (1/2 ounce) Parmesan cheese, grated
• 1 pound penne pasta
• 4 tablespoons (2 ounces) unsalted butter, plus more for the aluminum foil
• 2 tablespoons all-purpose flour
• 2 (12-ounce) cans evaporated milk
• 1 cup heavy cream
• 1 1/2 cups (6 ounces) fontina cheese, shredded
• 1 cup (4 ounces) Gorgonzola cheese, crumbled
• 3/4 cup (1 1/2 ounces) pecorino Romano cheese, grated
• 1/2 cup (1 ounce) Parmesan cheese, grated

Directions

• Make the topping1. Adjust the oven rack to the middle position and preheat the oven to 350°F (177°C).2. Toss the panko with the melted butter and season with salt and pepper. Spread the mixture on a rimmed baking sheet, slide it in the oven, and bake, stirring every 2 to 3 minutes, until golden brown, 8 to 10 minutes total. Transfer the panko mixture to a plate and let cool to room temperature. 3. Combine the cooled panko mixture and 1/4 cup Parmesan and transfer to a resealable storage container.Make the macaroni and cheese4. While the panko mixture cools, bring at least 4 quarts water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until just beginning to soften, about 5 minutes. Reserve 1 1/2 cups cooking water and then drain the pasta. Rinse with cold water and drain again, leaving the pasta slightly wet in the colander.5. Dry the now-empty pot used to cook the pasta. Add the 4 tablespoons butter and melt over medium-low heat. Sprinkle with the flour and cook, stirring constantly, until golden, anywhere from 1 to 4 minutes. Slowly whisk in the evaporated milk, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper and bring to barely a simmer, whisking often. Pull the pot off the heat and gradually whisk in the fontina, Gorgonzola, pecorino, and the 1/2 cup Parmesan until melted and smooth. Let cool to room temperature, about 30 minutes.6. Preheat the oven to 300°F (149°C). Stir the reserved cooking water and pasta into the cooled sauce. Dump everything into a 13-by-9-inch baking dish. (You can wrap the dish tightly with plastic wrap and then refrigerate the pasta and panko mixtures separately for at least 8 hours or up to 24 hours. If you refrigerated the pasta mixture, stir it thoroughly to recombine before baking it.)7. Cover the dish tightly with buttered aluminum foil and bake, stirring thoroughly every 10 to 15 minutes, until the mac and cheese is warmed through, 30 to 45 minutes. Remove the foil and stir the pasta once more. Sprinkle it with the panko mixture and bake, uncovered, until the topping is heated through, about 3 minutes. Let it rest at room temperature for about 10 minutes and then serve immediately.