1 cup (4 ounces) crumbed Gorgonzola cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated Romano cheese
How to Make It
Preheat oven to 425°.
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, place flour in a medium bowl. Gradually add milk and half-and-half, stirring with a whisk until well blended. Melt butter in a large saucepan over medium heat. Add garlic; sauté 1 minute or until golden brown. Add milk mixture, and bring to a boil, stirring frequently with whisk. Stir in 1/2 cup Gorgonzola cheese, salt, and pepper. Reduce heat, and simmer, uncovered, 2 minutes or until cheese melts.
Drain pasta, and return to pan. Add Gorgonzola sauce and Romano cheese; toss gently to coat. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray; sprinkle with remaining 1/2 cup Gorgonzola cheese. Bake, uncovered, at 425° for 27 minutes or until bubbly and lightly browned.
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