1 lb of Penne or Mostaccioli
2 cups heavy cream
2 cups whole milk
½ cup sour cream
2 tsp all-purpose flour
2 tsp Kosher salt
1 tsp ground white pepper dash of garlic powder to taste. dash of cayenne or to your taste
grated ground nutmeg just a few quick grates.
2 cups Fontina cheese, shredded, divided
1 cup fresh mozzarella, shredded, divided
Combine and mix, then sprinkle over top:
1 cup bread crumbs, fresh
2 T parsley, fresh minced
Preheat oven to 450 degrees. Coat 9 x13 baking dish with Pam spray. Whisk cream- milk-sour cream-eggs-flour-seasonings together in large bowl, while pasta is cooking. Stir in 1 cup Fontina – ½ c. mozzarella into cream mixture. Add cooked rinsed -drained penne to bowl stir well and transfer to the above prepared baking dish. Sprinkle with remaining cheeses. Top with combined parsley and bread crumbs. Bake until cheese is
bubbly and crumbs are golden, about 30 minutes. Let casserole rest for 10 minutes before slicing and enjoy.