Recipe for cooking pasta with three cheeses

Recipes from Italy :: Italian Spaghetti, Linguine, and other Pasta

You can use Fontina cheese for a more pronounced flavor.

2 Tbsp. butter or butter-replacement
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
1 c. shredded Fontina or mozzarella cheese (4 ounce)
1 c. shredded Gruyère or Swiss cheese (4 ounce)
1/2 c. grated Parmesan cheese
6 c. uncooked egg noodles (10 ounce)
3 Tbsp. dry bread crumbs
1 Tbsp. butter or butter-replacement
1 c. shredded Gruyère or Swiss cheese (4 ounce)
1/2 c. grated Parmesan cheese
6 c. uncooked egg noodles (10 ounce)
3 Tbsp. dry bread crumbs
1 Tbsp. butter or butter-replacement

Heat 2 Tbsp. butter in 2-quart saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses; keep warm over low heat.

Cook noodles as directed; drain. Alternate layers of noodles and cheese mixture in ungreased 2-quart casserole. Stir bread crumbs and 1 Tbsp. butter over med. heat until crumbs are toasted; sprinkle and distribute over noodles; Bake uncovered or without a lid at 350 degrees fahrenheit until bubbly, about 20 mins.

Yields 8 servings.