Baked Four-Cheese Pasta with Prosciutto and Peas
SERVES4 to 6
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 ...