Italian "Mac and Cheese"
www.cookingclpass.joanneweir.com
Hearty fontina, Gorgonzola, and Parmesan cream sauce coats al dente pasta, topped with crispy breadcrumbs—oven-baked to perfection.
Ingredients
- 2 tablespoons unsalted butter
- 4 tablespoons flour
- 2 3/4 cups milk
- 1 cup (4 ounce) fontina cheese, grated
- 5 ounces Gorgonzola
- 3/4 cup (3 ounce) grated Parmesan
- Salt and freshly ground black pepper
- 1/2 pound dry whole wheat penne pasta
- 1/3 cup fresh bread crumbs
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