Creamy Baked Four-Cheese Pasta

1. Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer bread crumbs to small bowl and stir in 1⁄4 cup Parmesan, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper; set aside. Combine fontina, Gorgonzola, Pecorino, and remaining 1⁄4 cup Parmesan in large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 500 degrees. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until just shy of al dente. Drain pasta, leaving it slightly wet.
3. While pasta is cooking, melt butter in small saucepan over medium heat. Whisk in flour until no lumps remain, about 30 seconds. Slowly whisk in cream and bring to boil, stirring occasionally. Reduce heat to medium-low and simmer for 1 minute. Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
4. Add pasta to bowl with cheeses; immediately pour cream mixture over top, then cover bowl and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined.
5. Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with bread-crumb mixture, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.

CREAMY BAKED FOUR-CHEESE PASTA WITH TOMATOES AND BASIL
Add one 14.5-ounce can diced tomatoes, drained, to pasta along with cream mixture and stir in 1⁄4 cup coarsely chopped basil just before transferring pasta to baking dish.

CREAMY BAKED FOUR-CHEESE PASTA WITH PROSCIUTTO AND PEAS
Omit salt from cream mixture and add 4 ounces prosciutto, chopped, and 1 cup frozen peas to pasta along with cream mixture.