Pasta Ai Quattro Formaggi

We loved this recipe from the America's Test Kitchen, Cover and Bake book. We will definitely be adding this one as a regular!

Pasta Ai Quattro Formaggi
TOPPING
4 slices white sandwich bread, torn into quarters
2 T. unsalted butter, melted
1/4 c. grated Parmesan cheese

PASTA
Salt
1 lb. penne
1 T. olive oil
2 t. unsalted butter
2 t. flour
2 C. heavy cream
1/4 t. black pepper
1 1/3 c. shredded fontina
3/4 c. crumbled gorgonzola
1/2 c. grated pecorino romano
1/4 c. grated parmesan

For the topping: process the bread and butter in food processor. Transfer to bowl and toss with parmesan. Set aside.
For the pasta: Preheat oven 500 degrees. Cook penne in water and 1 T. salt until al dente. Drain and toss in olive oil. Set aside.
Meanwhile, melt butter in a small saucepan over medium low heat. Add flour and cook, stirring constantly, until golden about 1 minute. Slowly whisk in cream; bring to a simmer and cook whisking often, until slightly thickened, about 1 minute. Off the heat add 1/4 t. salt and 1/4 t. pepper. Cover to keep warm.
Combine the cheeses in large bowl. Add the cooked pasta to the cheeses. Pour hot cream mixture over pasta and cover immediately. Let stand for 3 minutes. Uncover bowl and stir with rubber spatula until cheese are melted. Transfer to 9x 13 casserole dish and sprinkle with bread crumb mixture. Bake until topping is golden brown, about 5-10 minutes.