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Cheddar Gouda Swiss Shropshire blue mascrapone cheese heavy cream Pasta buttered bread crumbs this works best with assertive cheeses
Viewed: 44 - Published at: 8 months agoIngredients
- 1 lb. sharp Cheddar
- 1/2 lb. Gouda (we used parrano, a Gouda/Parmesan blend)
- 1/4 lb. Swiss
- 1/4 lb. Shropshire blue
- 1 container mascrapone cheese
- 1 c. heavy cream
- 1 1/2 lb. pasta
- 1 1/2 c. buttered bread crumbs (optional)
- Note: I feel this works best with assertive cheeses, so at least some of them should be sharp or aged varieties.
Method
- Grate all the cheeses.
- Cook the pasta until al dente (it is going to cook further in the oven). Drain the pasta thoroughly- I generally let it sit for several minutes. Put the pasta into a gratin dish, add the grated cheeses and mascrapone and stir to evenly distribute the cheese (you may want to add the cheese in 2 batches for easier stirring). Pour the heavy cream over the top, then sprinkle evenly with buttered bread crumbs and cover with foil. Bake in a 350 oven for 30 minutes, then uncovered for 10 more.
