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1
Preheat oven to 400 degrees F.
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2
Toss the fontina and cheddar in a large bowl.
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3
Pour the milk over the cheese, and let it sit for 30 minutes to an hour, until the cheese begins to break down and dissolve into the milk.
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4
Bring a large pot of salted water to boil for pasta.
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5
Once it is boiling, pour the pipette into the water and cook until just al dente (3 or 4 minutes shy of package cooking time).
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6
Drain, and return the pasta to the pot.
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7
Grate the bread on the coarse holes of a box grater to get about 1 1/2 cups coarse crumbs.
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8
Melt the butter in a small skillet over medium heat.
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9
When it is melted, stir in the bread crumbs, and toss until crisp and toasted, about 3 minutes.
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10
Scrape the crumbs into a bowl, and let cool.
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11
Butter a 15-by-10-inch baking dish, and coat the bottom and sides with a thin layer of some of the crumbs.
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12
Stir 1 cup of the grated Grana Padano or Parmigiano-Reggiano into the remaining crumbs.
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13
Pour the cheese and milk into a pot set over medium-low heat, and whisk in the sage leaves.
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14
Cook until the cheese melts, about 7 to 8 minutes.
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15
Stir in the remaining 1 cup grated cheese.
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16
Pour the cheese sauce into the pasta pot, and stir until all of the pasta is coated with the sauce.
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17
Scrape the pasta into the baking dish, and sprinkle the remaining bread crumbs with cheese over the top.
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18
Bake until browned and bubbly, about 20 minutes.
