Sunday Dinners are Back

… And this is one of our favorite dishes. Be sure everyone likes cheese … This is not a dish where you can get around it. It’s a favorite of my oldest who put this together. I believe it was requested as a main dish for one of his milestone birthdays. Yes, one of the guests was not a cheese lover but the wine helped save the evening & the apple pie (for her). Crunchy bread, salad and this five cheese mac and cheese is all you need for a delicious dinner.

This recipe is one of Ina Garten’s Family Style, sorta. She gives credit to George Germon & Johanne Killeen, a recipe from their cookbook Cucina Simpatico. We often find we need to do substituting with different comparable cheeses that can be found more easily at our grocer’s. Be sure and take your phone with you when shopping in case you need a quick look up for cheese substitutes.

Enjoy! For my perfect apple pie, here!

Recipe

Preheat oven to 500 degrees F.

1 Pound penne pasta
1/4 Cup Butter
Salt

2 Cups heavy cream
1 Cup crushed tomatoes in puree
1/2 Cup grated pecorino romano (we also added  a little parmigiano reggiano)
1/2 Cup shredded Italian fontina
1/4 Cup crumbled Italian gorgonzola (we double the gorgonzola)
1/8 Cup ricotta
1/4 Pound fresh mozzarella-sliced
Basil leaves-chopped

Cook pasta in boiling salted water for about 4 minutes.

In the meantime, mix all ingredients except the butter in a large bowl.

Drain the el dente pasta well and add to the large bowl of ingredients. Stir.

Add mixture to a prepared baking dish. Dot with butter.

Bake until bubbling, about 7 minutes.