1 pound cooked whole wheat penne
1/4 cup all-purpose flour
3 cups low-fat milk
2 cups (8 ounces) shredded fontina cheese
1/4 cup (2 ounces) mascarpone cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons chopped fresh parsley
Cooking spray
1/2 cup breadcrumbs
1/4 grated parmesan
Cook pasta according to package directions, omitting salt and fat.
Preheat oven to 350°F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add fontina and mascarpone, stirring with a whisk until smooth. Stir in salt, black pepper, parsley and garlic powder. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
Mix breadcrumbs and parmesan. Sprinkle mixture evenly over pasta. Bake at 350° for 25 minutes or until bubbly. Serve immediately.
Adapted from Cooking Light
(LD)