Ree Drummond’s 5-Cheese Pasta | The Pioneer Woman | Food Network

Ree’s favorite ingredient in the world is cheese! So, it’s no surprise she found a way to include five delicious cheeses in this scrumptious baked macaroni.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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5-Cheese Pasta
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 35 min
Yield: 8 servings

Ingredients

1 pound fusilli
6 slices thick-cut bacon, chopped
2 teaspoons chopped fresh thyme
1 small onion, diced
1 clove garlic, grated
1/2 cup white wine
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated white Cheddar
1/2 cup grated Romano
1/2 cup grated Gruyère
Freshly ground black pepper
1 cup mozzarella pearls
2 scallion greens, sliced thin

Directions

Special equipment: eight 8-ounce gratin dishes, optional

Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.

Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.

Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta.

Position an oven rack in the center of the oven and preheat to broil.
Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens.

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Ree Drummond’s 5-Cheese Pasta | The Pioneer Woman | Food Network

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