Macaroni With Quattro Formaggi Recipes

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PASTA QUATTRO FORMAGGI



Pasta Quattro Formaggi image

Provided by Roz

Number Of Ingredients 11

1 lb. penne mezze (short penne)
½ cup heavy whipping cream
1 cup gorgonzola cheese, broken into small pieces/chunks
½ cup parmigiano cheese, grated
1 cup Fontina cheese, grated
½ cup Asiago cheese, grated
2 Tbsp. extra virgin olive oil
1 - 2 large garlic cloves, minced
1 - 2 dashes of ground nutmeg
4 Tbsp. Italian parsley, minced
freshly cracked sea salt and black pepper

Steps:

  • Bring tall pot of water to a rolling boil, add penne pasta and 4 Tbsp. salt.
  • Cook pasta for 5 minutes, until 'al dente'.
  • Heat a stove burner to medium-low.
  • In a large sauce pan, pour olive oil and add minced garlic; saute' garlic for about 2 minutes.
  • Add the heavy cream and all cheeses; do not use a very hot burner or everything will burn.
  • Add nutmeg, salt and pepper.
  • When pasta is finished cooking (after about 5 minutes), take a hand strainer to dip into the pasta water and strain pasta over the pot (much faster this way).
  • Put drained pasta in the sauce pan full of hot cheese sauce.
  • Add about a ladle-ful of pasta water to the pasta and cheese mixture.
  • Taste!
  • Add more cheese of the flavor you believe that it needs according to your preferences.
  • Add more cream if it needs it; or if it needs more pasta water, you can also add more at this time.
  • Pour the creamy pasta onto a large pasta platter.
  • Garnish with minced Italian parsley.
  • Serve immediately while the pasta and sauce is hot.

PASTA AI QUATTRO FORMAGGI (CREAMY FOUR-CHEESE PASTA) RECIPE



Pasta Ai Quattro Formaggi (Creamy Four-Cheese Pasta) Recipe image

Choose your four cheeses wisely for this bold, well-rounded, deeply flavorful, multi-layered, and complex cheesy pasta.

Provided by Daniel Gritzer

Categories     Mains     Quick and Easy     Quick Dinners

Yield 4

Number Of Ingredients 10

1 cup (240ml) heavy cream
2 sprigs fresh thyme
1 medium garlic clove, lightly smashed
1/4 to 1/2 teaspoon freshly ground black pepper (depending on how peppery you want it)
3 ounces (85g) rind-free Taleggio, cut into roughly 1-inch chunks (about 1/2 cup)
3 ounces (85g) grated Gruyère or Fontina (about 1 loosely packed cup)
1 1/2 ounces (40g, about 1/2 cup) finely grated Parmigiano-Reggiano, plus more for serving
Kosher salt
1 pound (450g) dried fusilli, penne, or other short pasta
3 ounces (85g) gorgonzola dolce, broken into roughly 1-inch pieces (about 3/4 cup)

Steps:

  • In a 3-quart saucepan, saucier, or other medium pot, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme.
  • Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted.
  • Add grated Gruyère (or Fontina) and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm.
  • Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup (240ml) pasta-cooking water. Add 1/4 cup (60ml) pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon (15ml) at a time, to loosen to proper glazing consistency. Season with salt to taste.
  • Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact.
  • Serve right away, passing more grated Parmigiano-Reggiano at the table.

Nutrition Facts : Calories 900 kcal, Carbohydrate 88 g, Cholesterol 135 mg, Fiber 4 g, Protein 34 g, SaturatedFat 27 g, Sodium 926 mg, Sugar 5 g, Fat 45 g, ServingSize Serves 4, UnsaturatedFat 0 g

MACARONI WITH QUATTRO FORMAGGI



MACARONI WITH QUATTRO FORMAGGI image

Categories     Cheese

Number Of Ingredients 11

5 T. unsalted butter
1/4 c. flour
2-1/2 c. milk
5 oz. Gorgonzola, crumbled
4 oz. Fontina, grated
Pinch ground nutmeg
S&P to taste
1 lb. ziti, cooked al dente and drained
4 oz. Mozzarella, cut into 1/4" cubes
4 oz. fresh Parmesan, grated
1 tsp. paprika

Steps:

  • Preheat oven to 350º. Butter a 2 qt. baking dish. Melt butter in a med. saucepan over med. heat. Stir in flour and cook 1 minute. Gradually whisk in milk. Cook, stirring constantly until lightly thickened to consistency of cream. Whisk in the Gorgonzola and Fontina. Cook, whisking constantly, until cheeses are melted. Season w/ nutmeg, S&P to taste. Remove from heat. Combine cheese sauce and cooked ziti. Stir in the Mozzarella and spoon into prepared baking dish. Sprinkle w/ Parmesan and then paprika. Bake until bubbling and top is browned, 30-40 minutes. Serve immediately. Serves 4

PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)



Penne ai Quattro Formaggi (Mac 'n' Cheese) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 10 kid-size servings or 4 to 6 main servings

Number Of Ingredients 9

Kosher salt
1 cup whole milk
4 ounces gorgonzola, cut into small cubes
4 ounces taleggio, cut into small cubes
2 ounces gruyere, grated
2 ounces Parmesan, grated, plus more for topping
1 pound mezze pasta (short penne)
Freshly ground black pepper
1/3 cup plain dried breadcrumbs

Steps:

  • Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
  • Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
  • Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
  • Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
  • Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.

PASTA AI QUATTRO FORMAGGI



Pasta ai Quattro Formaggi image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 13

Salt
1 tablespoon salted butter
12 white button mushrooms, very thinly sliced
1 clove garlic, grated
1/2 cup white wine
1 pound angel hair pasta
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated Parmesan
1/2 cup grated Romano cheese
1/2 cup goat cheese (chevre)
Freshly ground black pepper
Minced fresh parsley, for sprinkling

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
  • Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
  • Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
  • Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

PASTA AI QUATTRO FORMAGGI



Pasta ai Quattro Formaggi image

Make and share this Pasta ai Quattro Formaggi recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

4 ounces parmesan cheese, cut into 4 pieces
1/4 cup fresh parsley leaves
4 ounces kefalotiri, coarsely grated (or Regato, or any sharp, dry cheese)
4 ounces Fontina cheese, coarsely grated
1/4 cup butter
2 cups whipping cream
4 ounces gorgonzola, cut into 1 inch cubes
1 lb plain fettuccine pasta or 1 lb spinach fettuccine, cooked until al dente and drained
1/4 teaspoon nutmeg
fresh ground pepper

Steps:

  • Combine Parmesan and parsley in work bowl of processor.
  • Chop using ON/OFF turns, then process until cheese is finely minced.
  • Combine with grated Kefalotiri and Fontina.
  • Melt butter in large skillet over medium heat.
  • Add cream and Gorgonzola and cook, stirring occasionally, until cheese is completely melted.
  • Add hot pasta and toss gently to coat.
  • Reduce heat to low and cook 3-4 minutes.
  • Remove from heat.
  • Add parsley/cheese mixture with nutmeg, pepper and salt to taste (if needed), tossing gently until all cheese is melted.
  • Taste and adjust seasoning.

Nutrition Facts : Calories 587, Fat 41.7, SaturatedFat 25.4, Cholesterol 177.8, Sodium 607.2, Carbohydrate 34, Fiber 0.1, Sugar 0.5, Protein 19.9

PASTA QUATTRO FORMAGGI



PASTA QUATTRO FORMAGGI image

Categories     Cheese     Pasta     Sauté

Number Of Ingredients 11

1 pound Angel Hair Pasta
1/2 cup Grated Fontina Cheese
1/2 cup Grated Parmesan Cheese
1/2 cup Grated Romano Cheese
1/2 cup Goat Cheese (chevre)
2 Tablespoons Butter, Softened
1 cup Heavy Cream
1 whole Garlic Clove, Peeled
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
Minced Fresh Parsley

Steps:

  • Heat cream in a small saucepan on the stove over low heat. Rub garlic clove all over the inside of a large serving bowl. Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. Mixing stage should happen very quickly. Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak. *Can use whatever four cheeses you'd like!

QUATTRO FORMAGGIO PASTA SAUCE



Quattro Formaggio Pasta Sauce image

This is from a funky cookbook called "Eating Dangerously" and as you can see the instructions contain a certain amount of attitude...

Provided by Mirabeau Lamar

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

25 g gorgonzola
50 g parmesan cheese
100 g mascarpone (or cream cheese)
50 g mozzarella cheese
1/2 pint light cream
1/4 cup butter
enough ravioli or other pastas, for two people

Steps:

  • Shred all of the cheeses but the;marscarpone and toss them together in a bowl. Set aside.
  • In a pan, melt about a 1/2 stick of butter and then pour in the light cream and bring to a boil.
  • When the cream is beginning to boil, slowly mix in the marscarpone. After it has melted, slowly add the other cheeses giving them time to melt and blend into the cream.
  • The sauce will be ready when all the cheese has been mixed in and it comes to a boil again. If the cheese precipitates out of solution, then cool and add extra mascarpone.
  • If you are not an idiot, you should have been making the pasta all along and it should now be ready to serve with the cheese sauce over it. If, at this point, you still need instructions about that sort of thing, pass this book on to someone with half a brain.
  • Serves two: a man with a future and a woman without a past.

Nutrition Facts : Calories 1210.3, Fat 116.6, SaturatedFat 72.6, Cholesterol 376.1, Sodium 1036.8, Carbohydrate 16.5, Sugar 1.1, Protein 28.9

BACON MACARONI AND CHEESE



Bacon Macaroni and Cheese image

Crisp bacon and Gouda instantly infuse the classic comfort-food dish with rich, smoky flavor. The best part? Everything is made in one pot. Try our four delicious variations next: Classic Mac, Mushroom-Fontina Mac, Jalapeno Mac, and Primavera Mac.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 11

8 slices bacon
6 tablespoons unsalted butter
1 cup fresh breadcrumbs
1/4 cup grated Parmesan
1/2 cup unbleached all-purpose flour
6 cups 2-percent milk
3/4 pound elbow macaroni
3 cups grated Gouda
1 cup grated Gruyere
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper

Steps:

  • Cook bacon until crisp. Remove from skillet and crumble (discard bacon fat).
  • Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
  • Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the bacon and mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

Nutrition Facts : Calories 673 g, Fat 36 g, Fiber 3 g, Protein 34 g, SaturatedFat 20 g

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