Baked Four-Cheese Pasta with Prosciutto and Peas

From Cook's Illustrated | January/February 2003

Why this recipe works:

When developing our four-cheese pasta recipe, we wanted a grown-up version of macaroni and cheese with Italian flavors. Using a mix of Italian Fontina, Gorgonzola, Pecorino Romano, and Parmesan gave us the best flavor and texture. Draining the pasta several minutes before it was al dente kept… read more

When developing our four-cheese pasta recipe, we wanted a grown-up version of macaroni and cheese with Italian flavors. Using a mix of Italian Fontina, Gorgonzola, Pecorino Romano, and Parmesan gave us the best flavor and texture. Draining the pasta several minutes before it was al dente kept it from turning to mush when baked.

less

Serves 4 to 6

Ingredients

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