This is a simple, delicious and easy recipe, featuring three varieties of cheese! More cheese is always a good thing. I'll never go back to a one cheese pasta again. Creamy and cheesy, there aren't really many foods more comforting than pasta and cheese. Total comfort food, right? I know you agree.
This mouthwatering alternative to traditional Mac and Cheese is perfect for weeknight family dinners. The best part? It does not require making a cheese sauce or white sauce (in French is called bechamel) first.
I usually add ham when I make Tagliatelle, but this was very tasty without it.
Tagliatelle is a pasta that works very well with this recipe (but Fettuccine or other pastas can be used).
1 package (16 ounces) (450 g) dried Tagliatelle pasta, uncooked
2 cups (8 ounces) of grated Gruyere cheese
2 cups (8 ounces) of grated Cheddar cheese or Gorgonzola
2 cups (8 ounces) of grated Parmesan cheese. 1 cup reserved for topping
3 cups creme fraiche
7 strips bacon, cut into 3/4-inch pieces
7 ounces (185 g) thinly sliced deli ham, cut into 3/4-inch pieces, optional
Freshly cracked pepper, to taste
Preheat oven to 400 degrees F (200 degrees C).
Boil pasta till al dente (2 minutes less than manufacturer's instructions).
While pasta is cooking, place cream, cheeses, and bacon in a large bowl.
Using a pasta fork, transfer pasta to the bowl with the cheese mixture.
Stir thoroughly to coat the pasta with the cheese mixture.
Prepare casserole dish:
Lightly grease the bottom and sides of a large casserole dish.
Transfer pasta to the prepared casserole dish. Sprinkle with reserved Parmesan cheese.
Place the casserole on the lower oven rack and bake for 30 to 35 minutes, or until the top is golden brown and bubbling.
Remember, cheese is already plenty salty on its own.