Three-Cheese pasta in a Skillet

Ingredients: 

3/4 cup heavy cream

3/4 teaspoon dry mustard

Kosher salt and ground black pepper

1 pound rotini, fusilli or campanelle pasta

12 ounces extra-sharp cheddar, Gruyére or fontina cheese, shredded (3 cups)

3 ounces Gorgonzola cheese, crumbled (3/4 cup; or maybe mascarpone or even cream cheese)

1 ounce Parmesan, pecorino or Asiago cheese, finely grated (1/2cup)

1/2 cup panko breadcrumbs

1/4 cup chopped fresh chives

 

Don't forget to cover the skillet while the pasta is cooking and stay close by so you can keep an eye on the mixture and stir every few minutes. Keeping the lid on prevents excessive evaporation of liquid and regular stirring helps guard against a messy overflow. Also, be sure the skillet is off the heat when the cheeses are added so they don't scorch or separate.

From Milk Street. 

1. Heat the broiler with a rack positioned about 8 inches from the element. In a 12-inch broiler-safe skillet, combine 14 cups water, the cream, dry mustard, 1.5 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil over medium-high, then stir in the pasta. Cover, reduce to medium and simmer, stirring occasionally, until the pasta is tender, 7 to 10 minutes; the mixture will be quite soupy.

2. Remove the pan from the heat. Add the cheddar and Gorgonzola, then stir just to combine. Cover and let stand for 2 minutes to allow the cheeses to soften, then stir until fully melted and smooth. Taste and season with salt and pepper.

3. Sprinkle the Parmesan evenly over the pasta, followed by the panko. Broil until golden brown, about 2 minutes. Let stand for about 5 minutes to thicken slightly. Sprinkle with the chives and serve from the skillet.