Categories: Casserole, Macaroni and Cheese, Main Dish

Ingredients

• 1 lb dry pasta (penne, macaroni, fusilli, conchiglie)
• 5 tablespoons butter
• 1/2 cup gruyere, cut into 1/2-inch cubes
• 1/2 cup fontina, cut into 1/2-inch cubes
• 3/4 cup mozzarella cheese, cut into 1/2-inch cubes
• 6 tablespoons freshly grated parmesan cheese, plus more for topping
• cayenne pepper (a pinch)
• 1 tablespoon dried breadcrumbs

Directions

1. Preheat oven to 400°.

2. Cook pasta in a big pot of boiling, salted water, until just firm to the bite.

3. Drain, reserving 1/2 cup pasta water; return pasta with butter to warm pasta pot and stir to coat.

4. Add gruyere, fontina, mozzarella, Parmesan, and cayenne; mix thoroughly until the cheese is melting but not completely melted.

5. Place in a buttered 13 × 9 inch baking dish; sprinkle with 1 tablespoon additional Parmesan and breadcrumbs.

6. Bake until just golden and crusty, 10-15 minutes; let stand for 5 minutes before serving.

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