Baked Italian Four Cheese Pasta with Penne
A rich and creamy baked pasta dish featuring a blend of four cheeses and perfectly cooked penne.
Equipment
- 9×13-inch baking pan
- ramekins or baking dishes 10 to 12 ounce (300-350ml)
- Cheese grater or food processor with the grating disk
Ingredients
- 1 ½ cups unseasoned panko or regular breadcrumbs (150g)
- ½ cup unsalted butter divided (113g)
- 1 ½ cups grated Fontina cheese (170g)
- 1 ½ cups grated Gruyere cheese (170g)
- 1 ½ cups grated Pecorino Romano cheese (170g)
- 1 ½ cups grated sharp Cheddar cheese (170g)
- 1 medium yellow onion diced (150g)
- 2 sprigs fresh thyme
- ½ cup all-purpose flour (60g)
- ⅓ cup dry white wine (80ml)
- 6 cups whole milk (1440ml)
- 2 tablespoons Dijon mustard (30g)
- 2 teaspoons kosher salt (12g)
- ½ teaspoon ground black pepper (1.5g)
- ¼ teaspoon ground nutmeg (1g)
- ¼ teaspoon cayenne pepper (1g)
- 1 pound penne pasta (450g)
Instructions
- Start by melting half of the butter in a large pot over medium heat. It is ready when it starts to foam and smells buttery. Add the diced onions and sauté until they are translucent, which usually takes about five minutes. Be careful not to let them brown too much.
- Sprinkle in the flour and stir well, letting it cook for a minute until it is lightly golden. This step thickens the sauce, giving it a creamy texture. Avoid letting it burn as that will make the sauce taste bitter.
- Pour in the white wine slowly, whisking continuously to combine. You will notice the mixture loosens up and the alcohol smell fades—this generally takes around a minute. If poured too quickly, lumps may form.
- Gradually add the whole milk while whisking. The sauce should become velvety and smooth, which will take about one to two minutes. Avoid lumps by not pouring too fast; patience is key.
- Once the sauce is smooth, mix in the Dijon mustard, kosher salt, black pepper, nutmeg, and cayenne. You will sense the spices melding together, a positive sign! Skipping this step may result in a flat-tasting sauce.
- Gradually add the Fontina, Gruyere, Pecorino Romano, and sharp cheddar cheese, whisking until melted. At this point, the sauce should be creamy and cheesy. Do not add all the cheese at once to avoid clumping.
- Boil the penne pasta in salted water until al dente, which will be slightly firm to the bite. This is important as the pasta continues to cook in the oven; avoid overcooking it to prevent a mushy texture.
- After draining, mix the penne with the cheese sauce in a large baking dish. Ensure that each piece of pasta is coated; otherwise, some may turn out dry after baking.
- Melt the remaining butter and mix it with the panko breadcrumbs before evenly sprinkling it over the pasta. This will provide a delightful crunch. Ensure even distribution for the best texture throughout.
- Cover the baking dish with foil and place it in the oven to bake. It is ready when the sauce is bubbly and the top is golden brown. The foil helps avoid burning the topping before the inside is properly heated.
Notes
Use high-quality ingredients for the best flavor. Be sure to gradually add milk and shredded cheese for a smooth sauce. Cook pasta al dente to ensure it holds up during baking.