Italy’s answer to macaroni and cheese comes in the form of a rich and creamy pasta dish known as pasta ai quattro formaggi, featuring four types of cheese. Gorgonzola and Parmesan are common choices, along with mascarpone and fontina, a semi-soft Italian cow’s milk cheese that melts beautifully. The choice of pasta with contours like campanelle is ideal for capturing the velvety sauce, which is a standout feature of this dish.
To prepare this dish, start by boiling the pasta in a concentrated starchy liquid created by using just 3 quarts of water. The starchy cooking water is combined with whole milk, fontina, mascarpone, Gorgonzola, and half of the Parmesan. A touch of freshly grated nutmeg adds a subtle nutty flavour. The pasta is then simmered in the sauce until coated before being transferred to a baking dish, topped with more Parmesan, and briefly broiled to achieve a light crispness.
For those looking to recreate this indulgent Creamy Four-Cheese Pasta (Pasta ai Quattro Formaggi) at home, follow this 45-minute recipe that serves 6 to 8. The ingredients include butter, pasta of choice, whole milk, fontina, mascarpone, Gorgonzola, Parmesan, nutmeg, and herbs for garnish. The preparation involves cooking the pasta, creating the cheese sauce, combining them, broiling the dish, and allowing it to cool slightly before serving.
With its blend of cheeses, creamy texture, and comforting appeal, this Italian pasta dish offers a delightful alternative to the beloved American mac and cheese. Whether you’re a fan of rich and gooey cheese-laden dishes or simply looking to explore new culinary delights, pasta ai quattro formaggi is a must-try for anyone with a love for Italian cuisine.