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1
Prepare dried pasta according to package directions to al dente.
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2
Drain and put into the baking/casserole dish you will use.
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3
Toss with the 2 butter.
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4
Set aside.
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5
Preheat oven to 375 degrees F.
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6
In a saucepan over medium heat, melt the 4 butter.
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7
Whisk in the flour, whisking continuously for 2 minutes.
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8
It should be golden; do not let it turn brown.
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9
In a steady stream, whisk in the milk.
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10
Whisk constantly until the sauce has become smooth and has thickened, approximately 5 minutes.
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11
At this point, I switch from a whisk to a wooden spoon.
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12
Add the asiago and Parmigiano Reggiano.
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13
Stir it in well, about 1 minute.
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14
Add the fontina.
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15
Mix in thoroughly and allow the sauce to melt together, 1-2 minutes more.
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16
Add the mozzarella cubes and stir them in.
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17
Turn off the heat and add the creme fraiche, if using.
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18
Put the cooked penne into the sauce and stir to thoroughly coat all the pasta with the sauce.
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19
(There should remain drippings of the butter from the penne in the casserole/baking dish.)
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20
Taste the sauce for salt (I usually do not need to add any).
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21
Add freshly ground black pepper, to taste.
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22
Pour penne & sauce back into the casserole/baking dish.
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23
Sprinkle the bread crumbs over the top.
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24
Bake (uncovered) until the sauce is bubbling, approximately 25 minutes.
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25
Let cool for 5 minutes or so before serving.
