Baked Pasta Cheese Casserole
Author: 
Serves: 10 servings
 
Ingredients
  • 8 cups low-sodium chicken stock
  • 1 (16-ounce) box penne pasta
  • 1 tablespoon salt, divided
  • 4 sandwich bread slices, torn into large pieces
  • 1 cup grated Parmesan-Reggiano cheese, divided
  • 2 tablespoons chopped fresh chives
  • ⅓ teaspoon seasoned salt
  • 1 cup shredded fontina cheese
  • ¾ cup crumbled Gorgonzola cheese
  • 1 tablespoon unsalted butter
  • 2 teaspoons all-purpose flour
  • 1½ cups heavy cream
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
Instructions
  1. Place the stock in a large stock pot and add 8 cups of water. Place over high heat and bring to a boil. Add the pasta and half of the salt. Cook according to the package directions.
  2. Meanwhile, preheat the oven to 500 degrees. Grease a 9-by-13-inch baking dish and set aside.
  3. Place the bread in a food processor and quickly pulse, stopping after 1 second each time until the mixture resembles coarse crumbs. Transfer to a small bowl and stir in ¼ cup of the Parmesan-Reggiano, chives and seasoned salt. Set aside.
  4. Place the remaining Parmesan-Reggiano along with the fontina and Gorgonzola in a large mixing bowl and set aside.
  5. In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour, stirring for 30 seconds. Gradually whisk in the cream and increase the heat to medium. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer 1 minute. Add the pepper, paprika and remaining salt, stirring to blend.
  6. Drain the pasta and add to the cheese bowl. Pour the cream mixture over the top and cover with foil. Allow to stand 3 minutes, then uncover and gently stir with a rubber spatula until the mixture is combined. Transfer to the prepared baking dish.
  7. Sprinkle the top evenly with the breadcrumbs, pressing lightly down. Bake 6 to 7 minutes or until the topping is golden-brown. Serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/a-menu-to-remenber/