INGREDIENTS

  • 1/2 cup unsalted butter , plus
  • 2 tablespoons unsalted butter
  • 1/3 cup all-purpose flour , plus
  • 1 tablespoon all-purpose flour
  • 5 cups milk
  • 1 lb mild cheddar cheese , shredded (about 4 cups)
  • 8 ounces Fontina cheese , rind removed, shredded
  • 3/4 cup grated parmesan cheese
  • 2 teaspoons Dijon mustard
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 2 lbs penne rigate
  • 1 cup fresh breadcrumbs
  • chopped flat leaf parsley , for garnish

DIRECTIONS

  1. Bring a large pot of salted water to boil for the pasta.Meanwhile, melt 6 tbsp of the butter in a 2 qt saucepan over medium heat.Whisk in flour until blended; cook 1 minute, whisking.Slowly whisk in milk; bring to a boil, whisking.Reduce heat to low; simmer 5 minutes, until slightly thickened.Remove from heat; add cheddar, Fontina, and 1/4 cup of the Parmesan, whisking until sauce is smooth.Whisk in mustard, salt and pepper.
  2. Heat oven to 350°FButter a large 3 qt baking dish with 2 tbsp of the butter.Cook pasta 2 minutes less than the recommended time on package, until slightly undercooked.Drain.
  3. Combine pasta and cheese sauce; transfer to prepared baking dish.
  4. Melt remaining 2 tbsp butter; mix with breadcrumbs and 1/2 cup Parmesan cheese; sprinkle over pasta.(If making ahead, place crumb mixture in a food storage bag; refrigerate; sprinkle over pasta before baking.)Bake until top is golden and sauce is bubbling, about 40 minutes.Garnish with parsley.