Penne with five American cheeses
Penne with five American cheeses
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes | Serves 6 to 8
Ingredients
Kosher salt 1 pound penne or penne rigate 4 ounces crumbled blue cheese, preferably Rogue Creamery Smokey Blue 1 cup grated Monterey Jack 1/2 cup fresh mascarpone 4 ounces California goat cheese 1/2 cup heavy cream Pinch cayenne 2 tablespoons butter Freshly ground white pepper to taste 1/2 to 3/4 cup grated Vella Dry Jack
Preparation

Step 1 Bring a large pot of water to a rolling boil with salt (about 1 tablespoon for every 2 quarts of water). Add the penne, bring the water back to a boil and cook the pasta, stirring occasionally, until it is al dente, 11 minutes or according to the package directions.

Step 2 Five minutes before the pasta is done, combine the blue cheese, Monterey Jack, mascarpone and goat cheese with the cream in a large saucepan over low heat. Heat, stirring, until the cheeses are melted. Stir in the cayenne.

Step 3When the pasta is done, drain it in a colander. Toss it with butter, then add it to the melted cheese. Stir until it is well coated. Season with pepper to taste and serve, sprinkled with the Vella Dry Jack.

Description
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