Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 6-8 servings
- 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, gemelli, 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 cup fresh bread crumbs
- 3 Tbsp. butter, melted
- 1/2 cup grated Parmesan cheese
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. In small bowl, mix bread crumbs, 3 tablespoons melted butter and Parmesan cheese; sprinkle over casserole. Bake at 400 degrees for 20-30 minutes until the top browns and casserole is bubbly.