1 lb. penne pasta, slightly undercooked, drained
1 T. olive oil
6 oz. (3/4 stick) butter
¾ cup flour
3 cups whole milk
1 cup shredded Parmesan or Romano cheese
1 cup soft blue cheese such as Gorgonzola, cambozola or blue Costello
1 cup diced Italian fontina cheese
1 cup diced mozzarella or provolone cheese
Pinch of nutmeg
Pinch of white pepper
Pinch of salt
1-cup soft breadcrumbs
¼ cup chopped fresh parsley
Cook pasta and drain. Toss with olive oil and set aside in a large mixing bowl.
In medium saucepan, heat butter. Add flour and stir until combined. Add the milk and whisk until thickened, about 3-5 minutes on medium heat. Remove from heat and add all the cheeses, nutmeg, white pepper and salt.
Return to low heat and stir until all cheeses have melted. Taste for seasoning. Toss cheese sauce with pasta, place in greased 4 quart baking dish, top with breadcrumbs and parsley and bake for 10 – 15 minutes, uncovered, until bubbly in a 375o oven.
(Can be made ahead up to baking process, then refrigerate until ready to bake, which will take 10 minutes longer since the pasta is cold).
Serves 6.
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