Farmers’ Pasta

Directions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Add the penne and cook until just shy of al dente, about 7 minutes if the package says 1
3. 3
   Drain.Meanwhile, in heavy 5-quart pot, heat the olive oil over medium heat.
4. 4
   Add the anchovy fillets and cook, stirring, until they dissolve. Be careful for splattering.
5. 5
   Add the minced garlic and cook for just a moment, until aromatic.
6. 6
   Add the flour all at once and cook, whisking frequently, for 90 seconds.
7. 7
   Add the milk, raise the heat to high, and bring to a boil, stirring frequently. When the milk boils, immediately lower the heat to medium-low and simmer until slightly thickened, about 5 minutes.Off the heat, add the mozzarella, fontal, manchego, and 3/4 cup of the Parmigiano. Stir until cheese is melted. Stir in the the basil, parsley, and nutmeg. Season generously to taste with salt and pepper, then stir in the pasta.Preheat oven to 375 F/190 C with a rack in the center.
8. 8
   Pour mixture into a 913-inch baking dish.
9. 9
   Sprinkle with remaining Parmigiano.
10. 10
    Bake until lightly browned and bubbly, about 20 minutes.