Italian "Mac and Cheese"
NOTE: To make fresh breadcrumbs, place the bread in the food processor and process until finely ground.
TO DRINK: Chianti or Grenache Blanc
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. With a wooden spoon, stir until the mixture thickens. Add the fontina, Gorgonzola and Parmesan and stir until the cheese melts. Season with salt and pepper. Remove from the heat and set aside.
Preheat an oven to 375°F.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes. Drain and toss with the sauce. Transfer the pasta and sauce to a lightly oiled 2 -quart baking dish. Sprinkle with bread crumbs. Bake in the oven until the top is golden and the sauce is bubbling, 25 to 30 minutes.
2 tablespoons unsalted butter
4 tablespoons flour
2 3/4 cups milk
1 cup (4 ounce) fontina cheese, grated
5 ounces Gorgonzola
3/4 cup (3 ounce) grated Parmesan
Salt and freshly ground black pepper
1/2 pound dry whole wheat penne pasta
1/3 cup fresh bread crumbs