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Four-Cheese Pasta
Prep 25min
Total50min
Ingredients13
Servings6
Ingredients
16oz uncooked penne pasta (5 cups)
1/2cup butter or margarine
2cloves garlic, finely chopped
1/2cup all-purpose flour
1teaspoon salt
4 1/2cups milk
1cup shredded provolone cheese (4 oz)
1cup shredded mozzarella cheese (4 oz)
1/2cup shredded Parmesan cheese (2 oz)
1/2cup shredded fontina cheese (2 oz)
1/3cup chopped fresh parsley, if desired
1tablespoon butter or margarine
1cup Progresso™ panko bread crumbs
Directions
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1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2
Meanwhile, in 4-quart saucepan or Dutch oven, melt 1/2 cup butter over low heat. Add garlic; cook 30 seconds, stirring frequently. With wire whisk, stir in flour and salt until smooth. Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta and parsley into cheese sauce. Pour mixture into baking dish.
3
In 6-inch skillet, melt 1 tablespoon butter over medium-high heat; stir in bread crumbs. Cook and stir until crumbs are golden brown. Sprinkle over pasta mixture.
4
Bake uncovered 20 to 25 minutes or until bubbly.
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Four delicate-flavored cheeses, melted and bubbly, surround tender pieces of pasta topped off with crisp golden bread crumbs, creating a dish that will turn any meal into a special occasion--and it fits within the budget, too!
Panko bread crumbs are Japanese-style bread crumbs that have a coarser texture and make for a much lighter and crunchier casserole topping. Regular dry bread crumbs will also work, but you may want to use half the amount. The four cheeses in this recipe complement each other, but you can easily use any combination of shredded cheese that you prefer. And check the pantry for other tubular pastas that can be used for the penne.
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