Baked Four-Cheese Spaghetti
Marc Murphy grew up eating this intensely cheesy baked spaghetti. “When I was young, we lived in Genoa, where spaghetti is the pasta of choice. This is my mother’s version of macaroni and cheese,” he says. To add a smooth honey note, Lombardo selects a Labouré-Roi St. Armand Mâcon—Villages Blanc.
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