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.

Reviews & Comments 2

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  • wildorchid 10 years ago
    oh that sounds SO good! plus my vegetarian daughter and I are always on the lookout for good vegetarian recipes.
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    I love Fontina, Gorgonzola and Parmesan - great combo
    Was this review helpful? Yes Flag

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