Penne ai quattro formaggi (mac 'n' cheese)
Penne ai quattro formaggi (mac 'n' cheese)
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Ingredients Tick boxes to send shopping list to email
Method
Penne ai quattro formaggi (mac 'n' cheese)
1) Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
2) 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.
3) 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.
4) Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between 10 (170 ml) ramekins. Top with a light sprinkling of breadcrumbs and a grating of parmesan.
5) Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.
