Mac 'n Italian Cheese Recipe LNG212

• 1/2 lb. dried penne pasta
• 4 TBS + 2 TBS unsalted butter
• 4 TBS all-purpose flour
• 3 c. milk (I like whole milk but I've also used 2% milk just fine; I've never tried using skim)
• 1/4 c. grated asiago
• 1/4 c. grated Parmigiano Reggiano
• 1 1/2 - 2 c. fontina, shredded
• 1/4 c. fresh mozzarella, cut into 1/4-inch cubes
• 2 TBS creme fraiche (optional)
• Salt & freshly ground black pepper, to taste
• 6 TBS fresh bread crumbs (plain) (more or less, depending on the surface area of the dish you choose to use)

1. Prepare dried pasta according to package directions to al dente.
2. Drain and put into the baking/casserole dish you will use.
3. Toss with the 2 butter.
4. Set aside.
5. Preheat oven to 375 degrees F.
6. In a saucepan over medium heat, melt the 4 butter.
7. Whisk in the flour, whisking continuously for 2 minutes.
8. It should be golden; do not let it turn brown.
9. In a steady stream, whisk in the milk.
10. Whisk constantly until the sauce has become smooth and has thickened, approximately 5 minutes.
11. At this point, I switch from a whisk to a wooden spoon.
12. Add the asiago and Parmigiano Reggiano.
13. Stir it in well, about 1 minute.
14. Add the fontina.
15. Mix in thoroughly and allow the sauce to melt together, 1-2 minutes more.
16. Add the mozzarella cubes and stir them in.
17. Turn off the heat and add the creme fraiche, if using.
18. Put the cooked penne into the sauce and stir to thoroughly coat all the pasta with the sauce.
19. (There should remain drippings of the butter from the penne in the casserole/baking dish.)
20. Taste the sauce for salt (I usually do not need to add any).
21. Add freshly ground black pepper, to taste.
22. Pour penne & sauce back into the casserole/baking dish.
23. Sprinkle the bread crumbs over the top.
24. Bake (uncovered) until the sauce is bubbling, approximately 25 minutes.
25. Let cool for 5 minutes or so before serving.

penne pasta, flour, milk, grated asiago, fontina, fresh mozzarella, creme fraiche, salt, bread crumbs

Taken from www.chowhound.com/recipes/mac-italian-cheese-11505 (may not work)