Total Time
1hr
Prep 0 mins
Cook 1 hr

This takes a while to make but it's worth it

Ingredients Nutrition

Directions

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