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Four Cheese Pasta Recipe


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     Four Cheese Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   6 (1 1/2 cups each)
Preptime   25 mins

5 cups uncooked penne pasta (16 oz)
1/2 cup butter or margarine
2 cloves garlic, finely chopped
1/2 cup all purpose flour
1 tsp salt
4 1/2 cups milk
1 cup shredded provolone cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1/2 cup shredded Parmesan cheese (2 oz)
1/2 cup shredded fontina cheese (2 oz)
1/3 cup chopped fresh parsley
1 Tbsp butter or margarine
1 cup Progresso panko bread crumbs

Heat oven to 350 degrees. Spray 13x9 inch (3 quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 4 qt saucepan or dutch oven, melt 1/2 cup butter over low heat. Add garlic; cook 30 seconds, stirring frequently. With wire whisk, stir in flour and salt until smooth. Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta and parsley into cheese sauce. Pour mixture into baking dish.
In 6-inch skillet, melt 1 Tbsp butter over medium-high heat; stir in bread crumbs. Cook and stir until crumbs are golden brown. Sprinkle over pasta mixture. Bake uncovered 20 to 25 minutes or until bubbly.
COOKS NOTES: Panko bread crumbs are Japanese style bread crumbs. They have a coarser texture and make for a much lighter and crunchier casserole. In a pinch, regular bread crumbs will also work Slightly undercook the penne for a perfect al dente pasta in the casserole.

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