Four Cheese Pasta Bake
A delicious and creamy pasta that will fill all your desires for comfort food immediately!
Servings: 4 servings
- 1 lb of Penne Pasta cooked per box instructions
- 1 stick of unsalted sweet cream butter
- 1 clove of garlic minced
- 1 8 oz block of cream cheese - cut into one inch blocks
- 1 Cup grated Parmesan Cheese the real kind is best
- ½ Cup grated Fontina Cheese
- ½ Cup grated Gruyere Cheese
- 1 Cup of cream
- Salt and pepper to taste
Preheat oven to Broil. Cook pasta per package instructions and only cook to the al-dente level. You want a little spring in your pasta.
In a medium sized sauce pot on top of the stove over medium heat, melt the one stick of butter. Allow the garlic to be in the sauce pan while the butter melts. When the butter starts to bubble a little - allow it to bubble for a minute before adding any other ingredients. Once the butter has bubbled for a minute, you may add all of the other cheeses and the cream all at once. Stir frequently until all of the cheese melts. It will take a while for the cream cheese to melt - just be patient, it will get there. Stir often so that cheese do not burn or stick to the bottom of the pan. The melted cheese should be the consistency of a thick egg nog. If you are finding that it is too thick, add a little more cream or you can substitute milk.
By the time the cheeses are melted well, the pasta should be done. Drain the pasta and take the cheese off of the burner. Place single servings of the pasta into individual sized baking dishes or into large ramekins. Pour the sauce over the noodles so that each dish receives an equal amount of cheese. Use a fork and move the noodles around to ensure that the sauce coats all of the noodles. Sprinkle Parmesan over the top and place in the oven under broil. Allow to broil for a minute or two until the top becomes slightly brown and bubbly. Remove from the oven and serve immediately with a crusty italian style garlic bread and a fresh green salad. You may garnish with green onion or parsley.
Choose the best cheese you can for this recipe because it makes for the most intense flavor.
Browning the top is important as this ads a tiny crunchy and a delicious flavor.