by Chef Laura at Home
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Chef Laura at Home's Notes:
12 tablespoons unsalted butter Ask a question about this ingredient
4 tablespoons all purpose flour Ask a question about this ingredient
2 3/4 cups milk Ask a question about this ingredient
4 ounces Fontina cheese, grated Ask a question about this ingredient
3/4 cups Pecorino Romano Ask a question about this ingredient
2 ounces Mozzarella, grated Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
1/2 lb. Cavatappi pasta Ask a question about this ingredient
1/2-1 cup fresh bread crumbs Ask a question about this ingredient
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.
Ask a question about this stepPre-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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