Baked Linguine Locatelli

• 1 lb. Linguine pasta
• 4 tblspns Butter (un-salted)- divided
• 3 tblspns Flour
• 1 cup Heavy Cream
• 1 1/2 cups Whole Milk
• 1/4 tspn White Pepper
• 1/4 tspn Red Pepper Flakes
• 1/2 tspn Garlic Powder
• 1 1/2 cups Locatelli Cheese - grated
• 3/4 cup Fresh Mozzarella - shredded
• 1/4 cup Italian Seasoned Bread Crumbs

1. Pre-heat oven to 350u0b0F
2. Prepare linguine as per package directions. Drain, toss with 1 tablespoon of the butter and keep warm.
3. Melt 3 tablespoons of the butter over medium heat in a medium saucepan. After the foam has subsided, slowly add the flour, stirring constantly to form a roux. Allow the roux to cook but do not brown. Combine the heavy cream and the milk in a saucepan over low heat to warm. Slowly add the cream/milk mixture to the roux, whisking to blend. After the mixture begins to thicken, add the white pepper, the red pepper flakes and the garlic powder. Stir to blend for about 3 minutes. Add the grated Locatelli gradually, stirring to blend. The cheese will melt into the white sauce. Once fully melted and blended, taste and add salt and seasoning to taste. Reduce the heat to low to keep warm, but be sure to stir occasionally so it won't stick and burn.
4. In a large bowl, toss the pasta with the sauce, then add the shredded mozzarella and toss carefully to blend.
5. Pour the mixture into a buttered casserole dish and top with the Italian bread crumbs.
6. Place it in the 350u0b0 oven for 20 minutes. After baking, if you desire a crusty top, place it under a broiler until lightly browned.

linguine pasta, butter, flour, heavy cream, milk, white pepper, red pepper, garlic, locatelli cheese, fresh mozzarella shredded, italian seasoned bread crumbs

Taken from www.epicurious.com/recipes/member/views/baked-linguine-locatelli-1260194 (may not work)