Baked Rigatoni with Fontina and Celery Root Puree

Ingredients

• • 8 oz dry Rigatoni pasta
• • 4 cups whole milk, divided
• • 2 cups water
• • coarse salt to taste
• • 1 large celery root (about 1 1/2 pounds total), peeled, cut into 2-inch cubes
• • 1 small onion or 2 shallots, diced
• • 6 tablespoons butter, cut into 6 pieces
• • 2 tablespoons flour
• • About 1/4 teaspoon freshly grated nutmeg
• • Ground white pepper
• • 1 teaspoon Herb de Provence
• • 1 1/2 cups Italian Fontina Cheese, shredded on the large side of grater
• • 2 tablespoons freshly grated Parmesan cheese
• • 2 tablespoons Panko bread crumbs

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