PASTA AI QUATTRO FORMAGGI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
- Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
- Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.
PASTA WITH QUATTRO FORMAGGI (4-CHEESE PASTA)
This is a small batch recipe; just enough for about 4 sides. Make your own buttered breadcrumb topping or see recipe #392344. Fontina cheese is rather soft. If you can't grate it, dice it small.
Provided by gailanng
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 1-quart baking dish.
- Melt the butter in a medium-size saucepan over medium heat. Stir in the flour and cook 1 minute. Gradually whisk in the milk then garlic powder. Cook, stirring constantly, until lightly thickened to the consistency of cream. Whisk in the Gorgonzola and Fontina. Cook, whisking constantly, until the cheeses are melted. Season with nutmeg and salt and pepper to taste. Remove from heat.
- Combine the cheese sauce and cooked pasta. Stir in the mozzarella and spoon into the prepared baking dish. Sprinkle with the Parmesan and buttered breadcrumbs and then the paprika.
- Bake until bubbling and the top is browned, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 539.3, Fat 24.2, SaturatedFat 14.6, Cholesterol 69.3, Sodium 649.2, Carbohydrate 55.6, Fiber 2.3, Sugar 2.4, Protein 24
PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)
Provided by Food Network
Categories main-dish
Time 30m
Yield 10 kid-size servings or 4 to 6 main servings
Number Of Ingredients 9
Steps:
- Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
- Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
- Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
- Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
- Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.
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