December 20th, 2010 
Chef 
We request this recipe every year for a birthday dinner party and many more times throughout the year. It is easy to make for a crowd and tastes delicious!
Serving Size: 4-6 Main Courses.
Ingredients:
*Breand crumb topping
1 1/2 cups fresh bread crumbs
1/4 c. grated Parmesan cheese
1/8 tablespoon ground black pepper
*Pasta and cheese
1 1/2 cuos Fontina cheese, shredded
1 1/2 cups Parmesan cheese, grated
1 poun Penne
2 tablespoon unsalted butter
2 tablespoon all purpose flour
1 1/2 cups fat free half and half
Directions:
*For the topping
- Mix bread crumbs, cheese and black pepper together and set aside.
*For the pasta
- Heat oven to 500 degrees.
- Boil pasta in 4 quarts of water.
- Combine cheeses in a large bowl and set aside.
- While pasta is cooking; in a separate bowl melt butter over medium heat and whisk in flour until no lumps remain, about 30 second.
- Gradually whisk in half and half, increase heat to medium, and bring to boil, stirring occasionally.
- Then, reduce heat to medium-low and simmer 1 minute to ensure flour cooks.
- Stir in remaining 1/4 teaspoon pepper then cover half and half mixture to keep hot.
- When pasta is very al dente, drain about 5 seconds and then add to bowl with cheeses.
- Immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes.
- Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is combined.
- Transfer pasta to 13×9 inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown about 7 minutes.
- Serve immediately.
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