Penne with five American cheeses
Penne with five American cheeses
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes | Serves 6 to 8
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

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.

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