This over-the-top macaroni and cheese recipe uses four different kinds of cheese plus chopped spinach and has a Parmesan breadcrumb topping.
2 tablespoons butter or margarine
2 garlic cloves, pressed
1 1/2 cups milk
1 cup shredded Parmesan cheese, divided
1 (8-ounce) package cream cheese, softened
1 (8-ounce) package mascarpone cheese
4 ounces Gorgonzola cheese
1 teaspoon salt
1 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained (optional)
16 ounces penne, cooked
1 cup soft breadcrumbs
How to Make It
Melt butter in a Dutch oven over medium heat; add garlic, and sauté until tender. Add milk, and cook until thoroughly heated. Gradually stir in 1/2 cup Parmesan cheese and next 6 ingredients until smooth. Stir in spinach, if desired. Add pasta, tossing to coat; spoon into a lightly greased 13- x 9-inch baking dish.
Bake at 400° for 7 minutes. Remove from oven; sprinkle with remaining 1/2 cup Parmesan cheese and breadcrumbs. Reduce oven temperature to 350°.