Four cheeses combine in this dish for a complex flavor. We’ve chosen fusilli pasta instead of ordinary elbows, but any short pierced pasta shape will be good.

Directions

Preheat the oven to 350° F. Bring a large pot of well salted water to a boil for the pasta.

Pour the cream into a large saucepan and place it over medium heat, watching carefully to avoid scorching. Bring the cream to a simmer and reduce it by one-quarter, about 5 minutes. Reduce the heat to low and add the cheeses, stirring occasionally while the cheese melts, about 10 minutes.

While the cheese is melting, cook the pasta until it is tender to the bite, about 8 to 10 minutes. Drain well.

Add the cooked pasta to the cream sauce mixture, toss to coat, and season with pepper. (Salt should not be needed due to the saltiness of the water used for cooking the pasta and the saltiness of the cheese.)

Transfer to a greased casserole dish or baking pan. Bake until the macaroni and cheese is hot and creamy and a golden crust has formed on the top, about 20 minutes.

Ingredients

Makes 6 servings
2¾ cups heavy cream
1 cup Emmenthaler cheese
1 cup Gruyère cheese
1 cup Danish blue (Danablu) cheese
¾ cup grated Parmesan
1¼ pounds fusilli (corkscrew pasta)
2 teaspoons freshly ground black pepper, or to taste

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