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–+ servings
Easy baked four cheese pasta.

Baked Italian Four Cheese Pasta With Penne

Julie Hession
This Italian baked penne pasta features four types of cheese (Fontina, Pecorino Romano, Cheddar and Gruyere), which come together in a creamy, tangy sauce. A generous sprinkle of buttered breadcrumbs create a golden brown crisp topping after baking.
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12 people
Calories 477 kcal
5 from 2 votes
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Equipment

  • 1 9X13 baking pan
  • 10 to 12 ounce ramekins or baking dishes (if doing individual servings)
  • Cheese grater or food processor fitted with the grating disk1

Ingredients
 
 

  • 1½ cups unseasoned panko or regular breadcrumbs
  • ½ cup unsalted butter, divided
  • 1½ cups grated Fontina cheese
  • 1½ cups grated Gruyere cheese
  • 1½ cups grated Pecorino Romano cheese
  • 1½ cups grated sharp Cheddar cheese
  • 1 medium yellow onion, diced
  • 2 sprigs fresh thyme
  • ½ cup all-purpose flour
  • ⅓ cup dry white wine
  • 6 cups whole milk
  • 2 tablespoon Dijon mustard
  • 2 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 1 pound penne pasta

Instructions
 

  • Heat oven to 375℉. Butter (or spray with olive oil spray) a 9X13-inch baking dish or a 3 quart casserole dish. If using individual oven-proof dishes, prepare them in the same way.
  • In a large mixing bowl, toss all four of the shredded cheeses together.
  • In a separate small bowl, melt 4 tablespoons of the butter and toss it with the breadcrumbs.
  • Melt the remaining 4 tablespoons of butter in a large saucepan or a deep large skillet over medium heat. Add the onion and thyme. Cook, stirring frequently, until the onion is softened and lightly browned, 5 minutes.
  • Add the flour to the onion and cook, stirring constantly, for 1 minute.
  • Add the wine and cook, stirring constantly 1-2 minutes until it is fully incorporated.
  • While stirring or whisking, slowly pour in the milk. Continue cooking, stirring constantly, until the mixture bubbles and thickens.
  • Stir in the Dijon, salt, pepper, nutmeg, and cayenne and cook for 1 minute more while continuing to stir.
  • Remove the saucepan from the heat and stir in the cheese, one handful at a time, stirring or whisking until smooth after each addition. Set the cheese sauce aside and remove the sprigs of thyme.
  • Bring a large pot of salted water to a boil.  Add the penne and cook until al dente, according to the manufacturer's instructions.  Drain the pasta in a colander, rinse it under cool water, and drain well.
  • Stir the penne into the cheese sauce and then pour the mixture into the prepared dish (or dishes.)
  • Sprinkle the buttered breadcrumbs evenly over the top of the pasta, pressing to adhere.
  • Bake until the breadcrumbs are browned on top and the mixture is bubbling, about 30 minutes (20-25 minutes for individual dishes.) Transfer to a wire rack or a cooling rack and cool 5 minutes before serving hot.

Notes

  • Store leftover baked pasta for 3-4 days in the refrigerator. Cover the baking pan tightly with aluminum foil or plastic wrap. Transfer smaller quantities of leftovers to an airtight container.
  • Divide unbaked pasta into baking dishes (or one large dish), wrap tightly, and refrigerate overnight or freeze for up to two weeks.  Thaw the dishes in the refrigerator overnight and then bake as directed.

Nutrition

Calories: 477kcal | Carbohydrates: 36g | Protein: 22g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 867mg | Potassium: 324mg | Fiber: 2g | Sugar: 8g | Vitamin A: 902IU | Vitamin C: 1mg | Calcium: 522mg | Iron: 1mg
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