Ingredients
1
box (1 lb) penne pasta
2
cans (10 3/4 oz each) condensed Cheddar cheese soup
1
cup whipping cream
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1/8
teaspoon ground red pepper (cayenne)
4
oz fontina cheese, shredded (1 cup)
4
oz smoked Gouda cheese, shredded (1 cup)
4
oz Gruyère cheese, shredded (1 cup)
4
oz sharp Cheddar cheese, shredded (1 cup)
2
tablespoons chopped fresh parsley
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, in 3-quart saucepan, stir together remaining ingredients except Cheddar cheese and parsley. Cook over medium heat 5 minutes, stirring frequently, until cheeses are melted. Remove from heat.
Stir cooked pasta into cheese mixture. Spoon into baking dish. Sprinkle Cheddar cheese over top.
Bake uncovered 20 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.
