Ingredients

• Kosher salt
• 1 cup whole milk
• 4 ounces gorgonzola, cut into small cubes
• 4 ounces taleggio, cut into small cubes
• 2 ounces gruyere, grated
• 2 ounces Parmesan, grated, plus more for topping
• 1 pound mezze pasta (short penne)
• Freshly ground black pepper
• 1/3 cup plain dried breadcrumbs

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Instructions

1. Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
2. Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
3. Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
4. Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
5. Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.