Ingredients
5 CUPS UNCOOKED PENNE PASTA
1/2 CUP MARGERINE
2 MINCED GARLIC CLOVES
1/2 CUP FLOUR
1 TSP SALT
4 1/2 CUPS MILK
1 CUP SHREDDED PROVOLONE CHEESE
1 CUP SHREDDED MOZARELLA CHEESE
1/2 SHREDDED PARMESAN CHEESE
1/2 CUP SHREDDED FONTINA CHEESE
1/3 CHOPPED FRESH PARSLEY
1 TBSP MARGERINE
1 CUP DRIED BREAD CRUMBS
Preparation
HEAT OVEN TO 350F, SPRAY 13X9 IN GLASS BAKING DISH W/ COOKING SPRAY, COOK & DRAIN PASTA PER PACKAGE DIRECTIONS, MEANWHILE, IN A 4 QUART SAUCEPAN, MELT 1/2 CUP MARGERINE, ADD GARLIC & COOK 30 SECONDS, STIRRING FREQUENTLY, W/ A WIRE WISK, STIR IN FLOUR & SALT UNTIL SMOOTH, INCREASE HEAT TO MED., STIRRING CONSTANTLY, GRADUALLY STIR IN MILKN & HEAT TO BOILING, STIRRING CONSTANTLY FOR 1 MIN., STIR IN CHEESES & COOK UNTIL MELTED, STIRRING OCCASIONALLY, STIR PASTA & PARSLEY INTO CHEESE SAUCE, POUR MIXTURE INTO BAKING DISH, IN A SMALL SKILLET, MELT 1 TBSP MARGERINE OVER MED-HI HEAT, STIR IN BREAD CRUMBS, COOK UNTIL CRUMBS ARE BROWNED, SPRINKLE OVER PASTA MIXTURE, BAKE UNCOVERED 20-25 MIN. OR UNTIL BUBBLY
