Directions

Heat oven to 350°F. Butter 12-inch cast iron skillet.

In large pot, cook pasta in chicken broth until al dente, according to package directions. Reserving broth, drain pasta and return to pot.

While pasta is cooking, prepare sauce. In large saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook 1 to 2 minutes. Whisk in flour and cook 1 minute, stirring occasionally. Slowly whisk in heavy cream and stir constantly, until thickened. Add cream cheese. Stir 2 minutes until cream cheese melts. Slowly add 3 cups reserved chicken broth.

Lower heat and continue stirring. Toss sharp cheddar, colby jack, mozzarella and provolone together. Add shredded cheese mixture 1 cup at a time. Continue stirring until sauce is smooth. Salt and pepper to taste. Pour cheese sauce over pasta.

Gently mix sauce, covering all the pasta. Pour mixture into prepared cast iron skillet. Combine breadcrumbs with melted butter. Sprinkle over pasta mixture.

Bake 20 to 30 minutes, until the sauce is bubbly.

Servings: 8-10

Recipe ©2005 Wisconsin Milk Marketing Board, Inc.