- 1 lb penne pasta
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded fontina cheese
- 1/4 cup mascarpone cheese
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp butter
- 1 clove garlic, minced
- 1-1/2 cups bread crumbs
- 1-1/2 tbsp chopped fresh parsley
Preheat the oven to 350 degrees. Spray a 13″ x 9″ x 2″ dish with no-stick spray. Set aside.
Cook pasta according to package directions; drain. Meanwhile, combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into baking dish.
Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture.
Bake, uncovered, for 25 minutes or until bubbly. Sprinkle with parsley.
8 servings
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Adapted from Cooking Light magazine