Creamy Baked Four-Cheese Pasta****************
"To cut down on the prep time the night I planned to to make this recipe, I grated and crumbled the cheeses a day in advance and kept them in a resealable container in the fridge. This quick step did wonders for speeding up a weeknight meal...."
INGREDIENTS
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FOR THE TOPPING:
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½ cup Panko breadcrumbs
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¼ cup grated Parmesan cheese
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½ tsp dried oregano
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¼ tsp table salt
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1/8 tsp freshly ground black pepper
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FOR THE PASTA:
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4 oz Italian fontina cheese, shredded (about 1 cup)
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3 oz Gorgonzola cheese, crumbled (about ¾ cup)
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1 oz Pecorino Romano cheese, grated (about ½ cup)
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½ oz Parmesan cheese, grated (about ¼ cup)
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1 lb dry pasta shapes
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2 tsp unsalted butter
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2 tsp all-purpose flour
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1 ½ cups heavy cream or half-and-half
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¼ tsp table salt
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¼ tsp ground black pepper
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