Categories: Pasta

Ingredients

• 1 pound penne pasta, cooked
• 6 T. butter
• 3 cloves garlic, finely chopped
• 1/4 cup flour
• 2 1/2 cups milk
• 2 cups mozzarella, shredded
• 1 cup sharp cheddar, shredded
• 1/4 cup fresh parsley, finely chopped, or 1 T. dried parsley
• salt and pepper to taste
• 2 large slices extra sourdough bread, toasted, generously buttered and diced into small cubes
• 1 cup parmesan

Directions

1. eheat to 350. Spray a casserole dish. Melt butter over medium/low in large saucepan—-do not use high heat. As butter is melting, add garlic and sauté until garlic is golden. Add flour and cook 2 minutes, stirring to smooth. Stir in milk; bring to a boil, stirring constantly, and simmer until thickened, about 5 minutes. Remove pan from heat. Add pasta, mozzarella, cheddar and parsley to the sauce and mix well, but reserve a small amount of the 2 cheeses for the topping. Season with salt & pepper. Transfer to casserole dish. Toss the cubed toast with the parmesan and reserved cheeses. Sprinkle evenly over the pasta. Bake until bubbly, about 30-35 minutes.

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