Four-Cheese Pasta

from Cook's Illustrated

This method followed to a "t" will yield a pasta that is neither gooey, gluey, heavy, bland, nor greasy. The final dish will have a cheese flavor that is pronounced and balanced. This dish is everything that you always hoped a pasta with such a name might be.

With your oven rack in the middle position, pre-heat your oven to 500 degrees.

Bring 4 quarts of water to a boil, add 1 pound penne (apparently the best-tasting brand is Ronzoni) and 1 tablespoon salt. Cook until it is slightly undercooked (opaque but slightly underdone at the center).

Make a topping by combining 3 or 4 slices of bread (with crusts) pulsed crumbs in a food processor, 1/4 teaspoon table salt, and 1/4 (1/2 ounce) Parmesan cheese.

Grate 4 ounces Italian Fontina (the Ilalian variety is creamer), 3 ounces Gorgonzola, 1 ounce Pecorino, and 1/2 ounce Parmesan. Place cheeses in a large bowl.

Make a sauce by melting 2 teaspoons butter, to which 2 teaspoon of flour is added (cook for a minute before adding cream) and 1 1/2 cups heavy cream. Simmer the sauce over low heat for a few minutes to cook the flour, then stir in 1/4 teaspoon table salt. Remove from heat but put a lid on it to keep it warm.

When pasta is 'done', drain for about 5 seconds, then dump the slightly damp pasta ontop of the cheese, adding the sauce next. Don't stir yet, just cover the bowl with foil and wait 3 minues.

Now stir the cheese-pasta-sauce mixture until the cheese is melted.

Pour into a large, rectangular glass baking dish, top with bread-crumb mixture, pressing down on it slightly, and bake for about 7 minutes until top is golden-brown.

Serves 6 as a main course