Four Cheese Pasta Casserole

In this four cheese pasta casserole, slightly undercook the penne for perfect al dente pasta. Panko bread crumbs are Japenese-Style bread crumbs. They have a coarser texture and make for a much lighter and crunchier casserole. In a pinch, regular bread crumbs will also work.




PREP TIME: 25 MINUTES
START TO FINISH: 50 MINUTES
6 SERVINGS (½ CUP EACH)

INGREDIENTS
5 cups uncooked penne pasta (16 oz)
½ cup butter or margarine
2 cloves garlic, finely chopped
½ cup all-purpose flour
1 teaspoon salt
4½ cups milk
1 cup shredded provolone cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
½ cup shredded Parmesan cheese (2 oz)
½ cup shredded fontina cheese (2 oz)
1/3 cup chopped fresh parsley
1 tablespoon butter or margarine
1 cup panko bread crumbs

PREPARATION
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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