Ingredients Jump to Instructions ↓

  1. 1 stick(s) (1/2 cup) unsalted butter 2 tablespoon(s) unsalted butter 1/3 cup(s) all-purpose flour 1 tablespoon(s) all-purpose flour 5 cup(s) milk 1 pound(s) mild cheddar cheese , shredded (about 4 cups) 8 ounce(s) Fontina cheese , rind removed, shredded 3/4 cup(s) grated Parmesan cheese 2 teaspoon(s) Dijon mustard 2 teaspoon(s) salt 1/2 teaspoon(s) (or to taste) cayenne pepper 2 pound(s) penne rigati pasta 1 cup(s) fresh breadcrumbs Chopped flat-leaf parsley , for garnish

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to boil for the pasta. Meanwhile, melt 6 tablespoons of the butter in a 2-quart 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. Heat oven to 350 degrees F. Butter a large 3-quart baking dish with 2 tablespoons of the butter. Cook pasta 2 minutes less than the recommended time on package, until slightly undercooked. Drain. Combine pasta and cheese sauce; transfer to prepared baking dish. Melt remaining 2 tablespoons 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.


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