Seven Cheeses Mac ‘n Cheese is over the top as far as Mac and Cheese goes. It uses every Italian cheese I could find at the store and bakes into a creamy hot mess that will fill you up after 3 bites. Oh my! This will feed a family of 10 for one dinner, or a small child for 3 weeks. It is also a very adaptable recipe, like many great homemade pasta recipes. Substitute whatever pasta you have on hand. Don’t have gorgonzola, leave it out. In fact, Velveeta cheese would work nicely in this dish. This is Italian-American homemade cooking at its best.
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Author Homemade Italian Cooking with Cara
1 14.8ouncecan crushed tomatoes
1/2tablespoonblack or white pepperseason to taste
1 /2teaspoonred pepper flakesseason to taste
1poundPenne pastacooked al dente (about 5-6 minutes)
1/2cupcrumbled gorgonzolaor adjust for taste
½cupparmesan cheesefreshly grated
6basil leaves chopped
Preheat oven to 400 degrees.
In a large mixing bowl, mix cream, tomatoes and peppers. Add cooked pasta and toss to coat.
Add romano, fontina, gorgonzola, ricotta, mascarpone, mozzarella, and parmesan cheese to pasta and gently mix until well incorporated. Leave the big chunks and clumps of cheese intact. They will melt during cooking. If too dry, add more cream. The pasta will absorb it during cooking. Add basil and gently fold to mix.
Transfer pasta/cheese mixture to a lasagna pan (9 x 13 X 4 casserole pan). Make sure it is a deep pan so the pasta stays creamy.
Melt the butter in a small pan on the stovetop. Add the breadcrumbs and lightly toast until the butter is absorbed.
Spread toasted breadcrumbs over top of casserole.
Cover the pan with tin foil and bake for 30 minutes. Check to be sure the center is hot all the way through or continue baking another 10 minutes. Remove the foil and continue baking another 5 -10 minutes or until it is bubbly and browned on top.