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Ingredients

• Coarse salt, to taste ;
• 1 lb. dried pasta, such as macaroni or penne rigate ;
• 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for greasing ;
• 1/4 cup olive oil ;
• 1 1/2 cups fresh bread crumbs ;
• 1/4 cup minced fresh flat-leaf parsley ;
• 1 Tbs. minced fresh thyme ;
• 2 garlic cloves, crushed into a paste with 1/2 tsp. salt ;
• 6 to 8 oz. pecorino romano cheese, very finely grated ;
• Freshly ground pepper, to taste ;
• 2 cups heavy cream ;
• 5 slices orange or white American cheese ;
• 1 1/4 cups shredded sharp cheddar cheese ;

Description

For This Recipe, A Pasta With Ridges Will Hold The Sauce Best. Look For Artisanal Or Whole-grain Dried Pasta, Which Has A Better Flavor Than Standard Boxed Versions. This Dish Is Finished Under A Broiler To Brown The Bread Crumbs.

Williams-Sonoma