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Four Cheese Pasta Recipe

Recipe source: midwestdairy.com

Total Time:
Prep:
Cook:
Servings:

Ingredients

  • Non-stick cooking spray
  • 16 ounces pasta such as fusilli or cavatappi
  • 9 tablespoons unsalted butter divided
  • 5 tablespoons all-purpose flour
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon ground nutmeg
  • 2 1/2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 teaspoon olive oil
  • 2 cups coarsely chopped mushrooms
  • 1 1/4 cups shredded Fontina cheese
  • 1 1/4 cups shredded Asiago cheese
  • 3/4 cup shredded Parmesan cheese
  • 1/2 cup crumbled Blue cheese
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped Italian parsley

Directions

  1. Preheat oven to 350°F. Spray a 2½ quart baking dish with non-stick cooking spray. Cook pasta according to package directions.
  2. In a large saucepan, melt 8 tablespoons butter over medium heat. Whisking constantly, add flour, white pepper, and ground nutmeg and cook 3 to 4 minutes. Slowly add milk and chicken broth to flour mixture while whisking until you have a smooth sauce. Remove from heat and add Fontina, Asiago, and Parmesan cheeses, stirring until melted.
  3. In a medium skillet over medium-high heat, melt remaining 1 tablespoon of butter with 1 teaspoon of olive oil. Sauté mushrooms 5 to 7 minutes or until water has cooked out and most has evaporated.
  4. In a very large bowl, combine warm pasta, cheese sauce, mushrooms, blue cheese, and chives. Spoon mixture into prepared baking dish. Bake 15 to 20 minutes or until mixture begins to bubble and is lightly browned around edges. Sprinkle with parsley before serving.