this months recipes

Horseradish & Garlic Four-Cheese Pasta
30 November 2007

Given by The Garlic Box

This comforting yet simple pasta dish is the grown-up version of a decadent macaroni & cheese.
Ingredients
1 lb. Penne pasta
2 tbsp. Horseradish & Garlic Mashed Potato Seasoning
4 tbsp. melted butter
2 tbsp. plain flour
1 tsp. salt
1 tbsp. granulated sugar
2 cups single cream
1 cup Gouda cheese, grated
1/2 cup Parmesan cheese
1/2 cup grated Romano cheese
3/4 cup Gorgonzola cheese, crumbled
fresh cracked pepper to taste
Italian style bread crumb topping with Parmesan Cheese

Directions
(Work quickly in this recipe, adding more cream if dish seems dry. The breadcrumb coating is optional.)
1 Melt butter in small saucepan and stir in Horseradish Garlic Seasoning and sugar. Remove from heat & set aside.
2 Bring 4 quarts water to boil with 1 tsp. salt. Cook pasta until al dente (slightly underdone in centre when bitten into).
3 Drain and return to stockpot with lid on to hold heat. Add flour to melted butter mixture. Gradually whisk in the cream bringing to a slow boil.
4 Reduce heat & simmer about 1 minute. Toss four (4) cheeses into pasta pot followed quickly with cream sauce. Fold until well combined. Adjust seasonings to taste.
5 Spray a shallow baking pan or casserole dish with Pam non-stick spray. Pour pasta into baking dish; sprinkle with breadcrumb topping. Bake in 500-degree oven about 7 minutes or until topping is golden brown. Serve hot.
NOTE: For variation, add diced cooked ham, peas or cooked hamburger to mixture before baking. We found President’s Choice Italian breadcrumb topping produced good results.
OPTIONS: If you cannot locate required cheeses in your local grocery, the following substitutions may be used with respectable results; 1/2 c Blue Cheese for Gorgonzola and a sharp white cheddar may replace the Romano.

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