Four Cheese Baked Pasta
Prep time
Cook time
Total time
Serves: 10
  • Here is what you need:
  • 1 lb penne
  • ¾ stick of butter
  • 2 tbsp of flour
  • 3 cups milk, warmed
  • 7 oz freshly grated parmigiano-reggiano
  • 4oz gorgonzola, crumbled
  • 4 oz mozzarella, preferably fresh, finely diced
  • 4 oz fontina, cut into cubes
  • salt and pepper
  • 1-2 cloves of garlic, finely chopped
  • ¾cup panko breadcrumbs
  • 2 tbsp finely chopped flat leaf parsley
  1. Grease a 9x13 in baking dish. Position a rack in the upper third of the oven and preheat to 400 degrees.
  2. In a large pot of boiling, salted water, cook the pasta, stirring often, just until al dente (it will cook again when it's baked) Drain, then rinse will with cold water. Place pasta into baking dish and set aside.
  3. Meanwhile, in a large saucepan, melt ½ a stick of butter over medium heat.
  4. Whisk in the flour and cook, stirring for 2 minutes. Gradually whisk in the mild, about 1 cup at a time and cook, whisking until the mixture comes to a boil, about 5 minutes. Cook, whisking for 1 more minute.
  5. Add ¾ cup parmigiano-reggiano and the gorgonzola, mozzarella and fontina; remove from the heat and sire occasionally unit the cheese melt. Season with salt and pepper. Let the sauce cool to room temperature, whisking occasionally.
  6. Pour sauce over the pasta. Set aside.
  7. In a medium skillet, melt the remaining 2 tbsp of butter. Add the garlic and cook until golden brown, about 1 minutes. Stir in the panko and ⅛ tsp each salt and pepper. Cook, stirring until nicely golden, 3-4 minutes. Let the panko cook for about 5 minutes. Transfer to a small bowl, then stir in remaining parmigiano-reggiano and the parsley.
  8. DO NOT ADD PANKO YET! Bake the pasta until bubbling around the edges, about 25 minutes. After the 25 minutes are up, sprinkle the panko topping on top and bake for 5 minutes more. Let stand for 10 to 15 minutes before serving.
Recipe by Family Fresh Meals at