This has a lot of cheese in it, which makes me question why it made it into Cooking Light. It is certainly not light. It is very cheesy. It is very good, but I actually still like our go-to macaroni recipe better. Yum, though!
Fontina and Mascarpone Baked Pasta
Cooking Light, November 2006
The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese. If your supermarket doesn't stock mascarpone cheese, substitute full-fat cream cheese. For a dinner party, bake the pasta in individual gratin dishes for 15 minutes.
1 pound uncooked penne
1/4 cup all-purpose flour -- (about 1 ounce)
3 cups fat-free milk
2 cups shredded fontina cheese -- (8 ounces)
1/4 cup mascarpone cheese -- (2 ounces)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces 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 350°.
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 350° for 25 minutes or until bubbly. Sprinkle with parsley.