Instructions:
Preparation time: 1 hour Cook time: 30 minutes  

To make topping, combine 1/4 cup Italian Blend Shredded Cheese, 1/4 cup Asiago, breadcrumbs and 1 tablespoon oil. Set aside.

In a medium saucepan, bring 2 quarts of water to a boil. Add 10 garlic cloves and simmer for 2 minutes. Remove garlic to a small bowl with a slotted spoon. When cool, press through a garlic press: set aside. Mince remaining garlic and set aside.
 
Return water to a boil and add sweet potato slices. Simmer until tender, about 10 minutes; drain. Heat remaining oil in a large skillet over medium-high heat. Add sweet potatoes and cook, turning occasionally, until both sides develop a caramelized crust, about 5 minutes. Remove potatoes to a work surface and dice; set aside.  
 
Place rack in middle of oven. Preheat oven to 350°. Lightly butter a 2 ½ to 3-quart baking dish.  
           
In a large pot bring 3 quarts of water to a boil. Add 2 ½ teaspoons salt and pasta. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and set aside.

Prepare sauce while pasta is cooking. In a large saucepan over medium heat, melt butter. Whisk in flour and cook 3 minutes, whisking constantly. Gradually add half and half and bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often until sauce slightly thickens, about 1 minute. Stir in salt, pepper and remaining cheeses. Stir until melted and smooth. Gently stir in pasta, sweet potatoes, garlic, and rosemary.
 
Pour mixture into prepared baking dish. Sprinkle with reserved topping. Bake 25-30 minutes until cheese is bubbly and top is golden brown. Let sit 5 minutes before serving.  

Makes 8 servings.