Quattro Formaggi

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  • 16 ounces dry orecchiette macaroni
  • 5 ounces Fontina cheese, grated
  • 5 ounces Gorgonzola cheese, crumbled
  • 3 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons dry mustard
  • 1/4 teaspoon nutmeg
  • 1 1/3 cups half and half
  • 1 1/3 cups milk
  • 2/3 cup sour cream
  • 2 eggs
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 2 cups (8-ounces) grated mozzarella cheese
  • 1/2 cup Parmesan cheese


Preheat oven to 350°F.

Lightly grease a 13x9x2-inch glass baking dish. Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite. Drain macaroni; transfer to prepared dish. Mix in Fontina and Gorgonzola cheeses; set aside.

Whisk flour, salt, mustard and nutmeg in a large mixing bowl until no lumps remain. Gradually whisk in half and half, milk and sour cream. Add eggs and TABASCO® Sauce; whisk to blend. Pour into macaroni mixture; stir to blend. Sprinkle with grated mozzarella and Parmesan cheeses.

Bake macaroni and cheese until lightly brown, about 45 to 55 minutes. Remove from oven. Let stand 10 minutes before serving.

Makes 6 to 8 servings.

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