Fontina And Mascarpone Mac N" Cheese - cooking recipe

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

Preparation

In a large pot, cook the pasta until al dente. Drain.
Preheat oven to 350\u00b0.
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).
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.
Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 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 350\u00b0 for 25 minutes or until bubbly. Sprinkle with parsley.
Note: This can be made up ahead of time and refrigerated. Bring to room temperature and bake until heated 30 - 40 minutes.