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Fontina and Mascarpone Baked Pasta

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 8


1 pound uncooked penne

1/4 cup all purpose flour

3 cups milk

2 cups shredded fontina cheese

1/4 cup mascarpone cheese

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking Spray

3 slices white bread

1 Tablespoon butter

1 small garlic clove, minced

1 1/2 Tablespoons chopped fresh parsley

Adapted From:

The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese.

Cook pasta according to package directions, omitting salt and fat.  Drain; keep warm.  Preheat oven to 350F.  Combined 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 cheese, stirring with a whisk until smooth.  Stir in salt and pepper.  Add cooked pasta, stirring to coat.  Spoon pasta mixture into a 13×9 baking dish coated with cooking spray.  Tear bread into several pieces.  Place bread in a food processor; process until fine crumbs measure 1 ½ cups.  Melt butter in a small skillet over medium heat.  Add garlic; cook 30 seconds.  Remove from heat.  Stir in breadcrumbs until well combined.  Sprinkle breadcrumb mixture evenly over pasta mixture.   Bake at 350F for 25 minutes or until bubbly.  Sprinkle with parsley.