In a medium saucepan heat the butter over medium heat. Add the onion and garlic and cook until translucent. Add the flour and continue cooking for 2 minutes. Slowly whisk in the milk and cook, stirring for 4-5 minutes or until the sauce is very thick. Add the fontina, gruyere, and cheddar and stir until smooth. Add the cayenne and season with salt and pepper to taste. (If the sauce is too thick, thin with a little milk.) Place the penne in a 9x13x2 inch glass baking dish, add the cheese sauce and stir until well mixed. Top the penne with the grated parmesan cheese and bread crumbs and bake until the pasta is browned and crusty on top, approximately 15-20 minutes. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 4|
|Calories from Fat: 755 (62%)|
|Amt Per Serving||% DV|
|Total Fat 83.8g||112 %|
|Saturated Fat 51g||255 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 301.2mg||93 %|
|Sodium 473.9mg||16 %|
|Potassium 400.1mg||11 %|
|Total Carbohydrate 90.9g||27 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 89g|
|Protein 28g||40 %|
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Calories per serving: 1221
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