Four Cheese Pasta Gratin | Blue Flame Kitchen

Ingredients

• 1 medium onion, finely chopped
• 2 tbsp butter
• 1 tsp thyme, crumbled
• 1/2 tsp freshly ground pepper
• Dash cayenne pepper
• 1 can (10 oz/284 mL) cheddar cheese soup
• 1 soup can milk
• 3/4 cup shredded cheddar cheese
• 3/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 3 cups penne, cooked and drained
• Chopped fresh parsley