four cheese pasta
Betty Ellis brought this dish to the March 18th meeting of the Curious Cuisiners.
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prep time
20 Min
cook time
25 Min
method
Bake
yield
Ingredients
- 1 pound pasta
- 1 cup shredded muenster
- 1 cup shredded cheddar
- 1 cup shredded gruyere or swiss
- 1/2 cup grated parmesan
- 1/2 cup butter
- 1 cup soft bread crumbs
- 1/2 cup flour
- dash - cayenne
- dash - nutmeg
- 3/4 teaspoon salt
- 3 cups milk
- 1 large tomato
How To Make four cheese pasta
-
Step 1Cook pasta according to package directions. Combine all cheeses and set aside. Melt 2 Tbs butter; stir in breadcrumbs and 1/2 cup cheese mixture; set aside. Melt remaining butter in large saucepan and stir in flour, salt, nutmeg, cayenne; Cook until smooth and bubbly. Add milk and cook until mixture thickens and is about to boil; stir in cheese and cook until cheese melts. Add to pasta and stir to combine. Put in greased 3 qt casserole. Sprinkle crumb mixture around edges. Cover and bake at 375 for 25 minutes. Uncover and place sliced tomatoes in center. Broil until crumbs are browned lightly.
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