Fontina And Mascarpone Baked Pasta

• 1 pound uncooked penne
• 1/4 cup all-purpose flour (about 1 ounce)
• 3 cups fat-free milk
• 2 cups (8 ounces) shredded fontina cheese
• 1/4 cup (2 ounces) mascarpone cheese
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 (1-ounce) slices white bread
• 1 tablespoon butter
• 1 small garlic clove, minced
• 1 1/2 tablespoons chopped fresh parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Preheat oven to 350u0b0.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 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 cheeses, stirring with a whisk 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.
4. Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
5. 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 350u0b0 for 25 minutes or until bubbly. Sprinkle with parsley.

penne, allpurpose flour, milk, fontina cheese, mascarpone cheese, salt, freshly ground black pepper, cooking spray, white bread, butter, garlic, parsley

Taken from www.myrecipes.com/recipe/fontina-mascarpone-baked-pasta (may not work)