Ingredients
16 oz. medium shell pasta
4 tbsp. butter
1 tbsp. garlic
3 tbsp. flour
12 oz. heavy cream
6 oz. Cheddar cheese
6 oz. Gruyère cheese
6 oz. Fontina cheese
6 oz. Parmesan cheese
3 tbsp. fresh flat leaf parsley
3 tbsp. olive oil
8 oz. panko bread crumbs
Salt and pepper to taste
Preparation
Step 1Preheat oven to 375 degrees F. Heat butter in pan and sauté garlic for about 3 minutes, just so the garlic starts to cook.Step 2Add flour stirring to make a paste with the butter and cook for about 5 more minutes on medium to low heat. Add the heavy cream, whisking to get out any lumps from the flour; continue to stir slowly until the cream comes to a simmer. Turn off the heat and keep stirring. Add the cheddar cheese, and once it starts to melt, add the Gruyère cheese, then the Fontina and 2 tablespoons of the Parmesan. Add salt and pepper to taste.Step 3Once combined, stir in the cooked pasta and pour into a large baking dish. Mix the rest of the ingredients and crumble over the noodles for topping. Place in oven for about an hour. Serve with a large spoon and enjoy!
