Creamy Baked Four-Cheese Pasta | America's Test Kitchen

INGREDIENTS

–4 slices white sandwich bread with crusts, torn into quarters

1/4 cup

grated Parmesan cheese (1/2 ounce)

1/4 tsp

table salt

1/8 tsp

ground black pepper

Pasta and Cheese

4 oz

fontina cheese , shredded (about 1 cup)

3 oz

Gorgonzola cheese , crumbled (about 3/4 cup)

1/2 cup

grated Pecorino Romano cheese (1 ounce)

1/4 cup

grated Parmesan cheese (1/2 ounce)

1 lb

penne pasta

1 tbsp

table salt

2 tsp

unsalted butter

2 tsp

unbleached all-purpose flour

1 1/2 cups

heavy cream

1/4 tsp

table salt

1/4 tsp

ground black pepper