Fontina and Mascarpone Mac N" Cheese

Ingredients

• 1 lb penne, uncooked
• 3 tablespoons butter
• 1/4 cup flour
• 3 cups 1% low-fat milk
• 2 cups Fontina cheese, shredded
• 1/4 cup mascarpone cheese
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• cooking spray
• 3 slices white bread
• 1 tablespoon butter
• 1 small garlic clove, minced
• 1 1/2 tablespoons fresh parsley, chopped

Directions

1. 1

   In a large pot, cook the pasta until al dente. Drain.

2. 2

   Preheat oven to 350°.

3. 3

   Combine flour and and butter in a large saucepan over medium high heat. Cook the roux for 1 minute (carefully not to let it burn).

4. 4

   Add milk, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

5. 5

   Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.

6. 6

   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.

7. 7

   Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.

8. 8

   Note: This can be made up ahead of time and refrigerated. Bring to room temperature and bake until heated 30 - 40 minutes.