Here are a few more from Cook's Illustrated, a little more upscale:
Rita
BAKED FOUR-CHEESE AND PASTA CASSEROLE
Tired of greasy, heavy pasta casseroles with stringy cheese and mushy noodles?
We set out to make a creamy casserole with great flavor, properly cooked pasta, and a crisp bread crumb topping.
Creamy Baked Four-Cheese Pasta
Baked Four-Cheese Pasta with Tomatoes and Basil
Baked Four-Cheese Pasta with Prosciutto and Peas
Problem: Pasta ai quattro formaggi, the classic Italian pasta dish made with four cheeses and heavy cream, often turns into an in-edible mess.
Goal: Deliver a pasta dinner that is silky smooth and rich but not heavy—a grown-up, sophisticated version of macaroni and cheese with Italian flavors.
Solution: Use a mix of Italian Fontina, Gorgonzola, Pecorino Romano, and Parmesan—tasters' favorite combination of cheeses—for the best flavor and texture. Drain the pasta several minutes before it is al dente to keep it from turning to mush when baked. Com-bine the cheeses with the pasta and a béchamel sauce (a classic white sauce), top with bread crumbs and Parmesan, and bake just seven minutes at 500 degrees.
CREAMY BAKED FOUR-CHEESE PASTA
Makes 4–6 main-course servings or 6–8 side-dish servings.
BREAD CRUMB TOPPING
3-4 slices white sandwich bread with crusts, torn into quarters
1/4 cup (1/2 ounce) grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
PASTA AND CHEESE
4 ounces Italian Fontina cheese, shredded (about 1 cup)
3 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
1/2 cup (1 ounce) grated Pecorino Romano cheese
1/4 cup (1/2 ounce) grated Parmesan cheese
1 pound penne
1 tablespoon plus 1/4 teaspoon salt
2 teaspoons unsalted butter
2 teaspoons all-purpose flour
1 1/2 cups heavy cream (a forum poster says it’s fine made with whole milk)
1/4 teaspoon ground black pepper
1. FOR THE TOPPING: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.
2. FOR THE PASTA: Adjust oven rack to middle position and heat oven to 500 degrees.
BRING 4 QUARTS WATER to rolling boil in stockpot.
3. COMBINE CHEESES in large bowl; set aside.
4. ADD PASTA and 1 tablespoon salt to boiling water; stir to separate pasta.
5. WHILE PASTA IS COOKING, melt butter in small saucepan over medium-low heat.
WHISK FLOUR into butter until no lumps remain, about 30 seconds.
GRADUALLY WHISK IN CREAM, increase heat to medium, and bring to boil, stirring occasionally.
REDUCE HEAT to medium-low and simmer 1 minute to ensure that flour cooks.
STIR IN REMAINING 1/4 teaspoon salt and pepper.
COVER CREAM MIXTURE to keep hot and set aside.
6. WHEN PASTA IS VERY AL DENTE (when bitten into, pasta should be opaque and slightly underdone at very center), drain for about 5 seconds, leaving pasta slightly wet.
ADD PASTA TO BOWL WITH CHEESES. Immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes.
UNCOVER BOWL AND STIR with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly com-bined.
7. TRANSFER PASTA to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.
8. BAKE UNTIL topping is golden brown, about 7 minutes. Serve immediately.
Source: Cook’s Illustrated, January 2003.
BAKED FOUR-CHEESE PASTA WITH TOMATOES AND BASIL
Makes 4–6 main-course servings or 6–8 side-dish servings.
BREAD CRUMB TOPPING
3 - 4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
PASTA AND CHEESE
4 ounces Fontina cheese, shredded (about 1 cup)
3 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/4 cup grated Parmesan cheese (1/2 ounce)
1 pound penne
1 tablespoon table salt
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1/4 teaspoon ground black pepper
1 1/2 cups heavy cream (a forum poster says it’s fine made with whole milk)
1 can (14 1/2 ounces) diced tomatoes, drained
1/4 teaspoon table salt
1/4 cup coarsely chopped fresh basil leaves
1. FOR THE TOPPING: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.
2. FOR THE PASTA: Adjust oven rack to middle position and heat oven to 500 degrees.
BRING 4 QUARTS WATER to rolling boil in stockpot.
3. COMBINE CHEESES in large bowl; set aside.
4. ADD PASTA and 1 tablespoon salt to boiling water; stir to separate pasta.
5. WHILE PASTA IS COOKING, melt butter in small saucepan over medium-low heat.
WHISK FLOUR into butter until no lumps remain, about 30 seconds.
GRADUALLY WHISK IN CREAM, add tomatoes, increase heat to medium, and bring to boil, stirring occasionally.
REDUCE HEAT to medium-low and simmer 1 minute to ensure that flour cooks.
STIR IN REMAINING 1/4 teaspoon salt and pepper.
COVER CREAM MIXTURE to keep hot and set aside.
6. WHEN PASTA IS VERY AL DENTE (when bitten into, pasta should be opaque and slightly underdone at very center), drain for about 5 seconds, leaving pasta slightly wet.
ADD PASTA TO BOWL WITH CHEESES. Immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes.
UNCOVER BOWL AND STIR with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly com-bined.
STIR IN 1/4 cup chopped fresh basil.
7. TRANSFER PASTA to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.
8. BAKE UNTIL topping is golden brown, about 7 minutes. Serve immediately.
Source: Cook’s Illustrated, January 2003.
BAKED FOUR-CHEESE PASTA WITH PROSCIUTTO AND PEAS
Makes 4–6 main-course servings or 6–8 side-dish servings.
BREAD CRUMB TOPPING
3 - 4 slices white sandwich bread with crusts, torn into quarters
1/4 cup grated Parmesan cheese (1/2 ounce)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
PASTA AND CHEESE
4 ounces Fontina cheese, shredded (about 1 cup)
3 ounces Gorgonzola cheese crumbled (about 3/4 cup)
1/2 cup grated Pecorino Romano cheese (1 ounce)
1/4 cup grated Parmesan cheese (1/2 ounce)
1 tablespoon table salt
1 pound penne
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1 1/2 cups heavy cream (a forum poster says it’s fine made with whole milk)
1/4 teaspoon ground black pepper
4 ounces prosciutto, chopped
1 cup frozen peas
1. FOR THE TOPPING: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.
2. FOR THE PASTA: Adjust oven rack to middle position and heat oven to 500 degrees.
BRING 4 QUARTS WATER to rolling boil in stockpot.
3. COMBINE CHEESES in large bowl; set aside.
4. ADD PASTA and 1 tablespoon salt to boiling water; stir to separate pasta.
5. WHILE PASTA IS COOKING, melt butter in small saucepan over medium-low heat.
WHISK FLOUR into butter until no lumps remain, about 30 seconds.
GRADUALLY WHISK IN CREAM, increase heat to medium, and bring to boil, stirring occasionally.
REDUCE HEAT to medium-low and simmer 1 minute to ensure that flour cooks.
STIR IN pepper.
COVER CREAM MIXTURE to keep hot and set aside.
6. WHEN PASTA IS VERY AL DENTE (when bitten into, pasta should be opaque and slightly underdone at very center), drain for about 5 seconds, leaving pasta slightly wet.
ADD PASTA TO BOWL WITH CHEESES. Immediately pour cream mixture over, adding the prosciutto and frozen peas, then cover bowl with foil or large plate and let stand 3 minutes.
UNCOVER BOWL AND STIR with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly com-bined.
7. TRANSFER PASTA to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly.
8. BAKE UNTIL topping is golden brown, about 7 minutes. Serve immediately.
Source: Cook’s Illustrated, January 2003.