This recipe is so fabulous it's hard to stop eating it. This is true comfort food.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 2 cups chicken broth
- 2-1/2 cups heavy cream
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 1 onion, finely chopped
- 4 cloves garlic minced
- 1 lb. rotelle or rotini pasta
- 3 Tbsp. Dijon mustard
- 1-1/2 cups shredded sharp cheddar cheese
- 1-1/2 cups shredded Gouda cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup diced Brie cheese, rind removed
- salt and pepper to taste
- 1/4 cup dried seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
Preparation:
Preheat oven to 450 degrees and butter a 13x9" baking dish. Bring a large pot of water to boil for the pasta.Bring the chicken broth to a boil in a medium saucepan and reduce to 3/4 cup over high heat. Bring the cream to a boil in another large heavy saucepan and reduce it to 1-1/2 cups.
Melt the butter and olive oil in another large heavy saucepan and cook onions and garlic until translucent and tender. Cook the pasta until al dente and drain.
Add the reduced cream and reduced broth to the onions, then add the mustard, cheddar, Gouda, Gruyere, and Brie cheeses and whisk until melted and blended. Add the seasonings. Add the pasta and mix well. Spoon into the baking dish, top with bread crumbs and Parmesan cheese, and bake at 400 degrees for 20-30 minutes until the top browns and casserole is bubbly.
