Yield: 8 Servings
|½ cup||French bread crumbs, fresh|
|1¼ cup||Whole milk|
|½ cup||Whipping cream|
|1 tablespoon||All-purpose flour|
|12 ounces||Gorgonzola cheese, crumbled|
|1 pounds||Rigatoni or penne pasta|
|¼ cup||Grated parmesan cheese|
Preheat oven to 400F. Butter 9x13" baking dish. Melt 1/2T butter in small nonstick skillet over med heat. Add breadcrumbs and stir until golden, about 4 min. Remove skillet from heat. Bring milk and cream to simmer in med saucepan. Remove from heat. Melt remaining 2T butter in another med saucepan over low heat. Add flour; stir 2 min. Whisk in milk mixture. Whisk until slightly thickened, about 4 min. Add gorgonzola and whisk until cheese melts and sauce is almost smooth. Set aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
Return pasta to pot. Add gorgonzola sauce and toss to coat pasta. Season pasta to taste with salt and pepper. Transfer to prepared baking dish.
Sprinkle with grated parmesan cheese and breadcrumbs. Bake pasta and sauce until sauce bubbles, about 25 min. Let stand 5 min and serve.
Recipe by: Bon Appetit 5/97 Posted to MC-Recipe Digest V1 #612 by "terily@..." <terily@...> on May 14, 1997