Ingredients
- 6 Tbsp unsalted butter shopping list
- 6 Tbsp all purpose flour shopping list
- 4 cups whole milk shopping list
- 1 1/2 cups shredded Fontina cheese shopping list
- 1/2 lb. gorgonzola cheese, cut into pieces shopping list
- 1 cup freshly grated parmesan cheese shopping list
- salt and freshly ground pepper shopping list
- 3/4 lb. dried penne pasta shopping list
- 1/2 cup fresh bread crumbs shopping list
How to make it
- Melt butter in large saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes; do not brown.
- Gradually, whisk in milk and cook, stirring constantly, until the sauce is smooth and thickened about 5 minutes.
- Add the Fontina, Gorgonzola and Parmesan and stir until the cheeses melt.
- Season to taste with salt and pepper.
- Remove from the heat and set aside.
- Preheat oven to 375. Oil a 2 1/2 qt. shallow baking dish.
- Fill a large pot three fourths full with water, salt it lightly. Bring to a boil over high heat.
- Add pasta and cook until al dente, 10-12 minutes.
- Drain and add to the sauce. Toss gently to mix.
- Transfer the pasta and sauce to the prepared dish.
- Sprinkle the top evenly with the bread crumbs-dot with butter.
- Bake until the top is golden and sauce is bubbling, 25-30 minutes.
- Let cool for 5 minutes, then spoon into warmed bowls and serve.
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" It was excellent "