Three Cheese Pasta
Created by Chris Kimball
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1 cup heavy cream
¾ teaspoon dry mustard
salt and pepper, to taste
1-pound fusilli or campanelle pasta
3 cups of grated sharp cheddar, gruyere or fontina cheese
¾ cup gorgonzola cheese, crumbled
½ cup finely grated parmesan or pecorino cheese
½ cup panko breadcrumbs
1 tablespoon olive oil
¼ cup chives, sliced thin
Move your oven rack to the top third of your oven. Turn on your broiler.
Combine 4 cups of water, heavy cream and dry mustard in a pot or Dutch oven. Season heavily with salt and pepper. Bring to a boil then stir in pasta, cover and reduce to a simmer. Cook, stirring occasionally for 7-10 minutes, until the pasta is tender. The mixture will look soupy. Remove the skillet from the heat. Stir in the cheddar, fontina or gruyere and gorgonzola cheese. Vigorously stir to mix in the cheese. Let sit for 2 minutes. Stir again and taste for seasoning, adjust as needed.
Transfer the pasta into an oven-safe dish. Sprinkle the parmesan or pecorino cheese on top. Toss the panko with the olive oil and then sprinkle over the cheese. Broil for 2 minutes, or until the panko is golden brown. Remove and let sit for a few minutes so the sauce can thicken. Sprinkle with chives before serving.