Ingredients
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12 tablespoons
unsalted butter
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4 tablespoons
all purpose flour
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2 3/4 cups
milk
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4 ounces
Fontina cheese, grated
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3/4 cup
Pecorino Romano
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2 ounces
Mozzarella, grated
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salt and pepper {to taste}
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1/2 lb. Cavatappi pasta
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1 cup
fresh bread crumbs
Directions
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In a saucepan, heat the butter over medium heat. Add the flour and with a whisk, stir until bubbling, 2 minutes. Add the milk and whisk together. Stir the mixture with a wooden spoon until it thickens. Add the Fontina, Gorgonzola, Pecorino Romano and Mozzarella and stir until the cheese melts. Season with salt & pepper. Remove from the heat and set aside.
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Pre-heat oven to 375 F.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with the cheese sauce. Transfer the pasta and sauce to a lightly oiled baking dish. Sprinkle with bread crumbs. Bake in the oven until the top is golden and the sauce is bubbling, about 30 minutes.
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