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Baked Penne with Three Cheeses

6 Tbsp unsalted butter
6 Tbsp all-purpose flour
4 cup milk
1 1/2 cup Fontina cheese, shredded
1/2 lb Gorgonzola cheese, in pieces
1 cup Parmesan cheese, grated
salt and fresh ground black pepper
3/4 lb uncooked penne pasta
1/2 cup fresh bread crumbs

In large saucepan over medium heat, melt butter. Whisk in flour
and cook, stirring constantly, for 2 minutes; do not brown. Gradually
whisk in milk and cook, stirring constantly, until sauce is smooth
and thickened, about 5 minutes. Add the Fontina, Gorgonzola and
Parmesan and stir until cheeses melt. Season to taste with salt
and pepper. Remove from heat; set aside. Preheat an oven to 375F.
Oil a shallow 2 1/2-quart baking dish. Fill a large pot three-fourths
full with water, salt it lightly and bring to a boil over high
heat. Add pasta and cook until al dente, 10-12 minutes. Drain and
add to sauce. Toss gently. Transfer pasta and sauce to prepared
dish. Sprinkle top evenly with bread crumbs. Bake until top is
golden and sauce is bubbling, 25-30 minutes. Let cool for 5 minutes,
then spoon into warmed bowls and serve.

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