Best Penne Al Formaggio Recipes

Penne ai Quattro Formaggi (Mac 'n' Cheese) image

Provided by Food Network

Time 30m

Yield 10 kid-size servings or 4 to 6 main servings

Number Of Ingredients 9

Kosher salt
1 cup whole milk
4 ounces gorgonzola, cut into small cubes
4 ounces taleggio, cut into small cubes
2 ounces gruyere, grated
2 ounces Parmesan, grated, plus more for topping
1 pound mezze pasta (short penne)
Freshly ground black pepper
1/3 cup plain dried breadcrumbs

Steps:

Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.

Pasta ai Quattro Formaggi image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 13

Salt
1 tablespoon salted butter
12 white button mushrooms, very thinly sliced
1 clove garlic, grated
1/2 cup white wine
1 pound angel hair pasta
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated Parmesan
1/2 cup grated Romano cheese
1/2 cup goat cheese (chevre)
Freshly ground black pepper
Minced fresh parsley, for sprinkling

Steps:

Bring a large pot of lightly salted water to a boil.
Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

Penne al Formaggio Recipe image

Provided by ally_2413

Number Of Ingredients 7

1 lb. Penne
4 tbsp Olive Oil
3/4 c. grated Pecorino Romano cheese
1 c. chicken stock
4 cloves garlic, thinly sliced
4 c. steamed broccoli, coarsely chopped
Freshly ground black pepper

Steps:

Cook pasta 'til al dente. Drain. Meanwhile, heat olive oil over in a pan over medium flame. Add garlic and cook for 2 minutes. Add broccoli and saute for 1 minute. Add chicken stock, raising flame to high. Stir occasionally and cook until liquid is almost evaporated. Mix pasta with broccoli sauce and season with pepper and cheese.