Penne ai Quattro Formaggi

Gabriel Corcos makes penne ai quattro formaggi.

This Tuscan style mac-n-cheese is packed with four delicious Italian cheeses.

Ditch the blue box stuff for this easy version loaded with cheesy goodness and flavor.

Meatless Monday and mac-n-cheese will never be the same after you make Gabriele Corcos & Debi Mazar’s version.

Four Italian cheeses infuse a little bit of Tuscan flair and transform this simple dish into a flavorful, creamy treat everyone will love. You won’t be going back to the blue box stuff, we promise.

First, get your pasta started. Make sure to cook it just shy of al dente because it will continue to cook in the sauce and when you broil it later on.

Next, get the cheese sauce ready. Warm up the milk and add the cheeses one at a time until all have melted into a nice sauce. Add the cooked pasta and mix to coat everything. Portion the mac and cheese out into ramekins. They use smaller sized ones since they are serving them at a child’s birthday party; for individual adult dinner portion, we suggest using a 12 ounce ramekin.

Top with some bread crumbs and bit of Parmesan cheese, then broil in the oven for about 3 minutes. Then serve! A light mixed green salad with balsamic dressing is the perfect accompaniment to this cheesy dish.


  • 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

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