Fontina and Herb Baked Penne
Ingredients
- 1 pound dried penne
- 2 eggs
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 1 cup half and half
- 1 cup milk
- 1 pound fontina, shredded
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 6 cloves of garlic, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup parmesan-regianno, shredded
- 1/2 cup Panko breadcrumbs and melted butter to top (optional)
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