Pasta with Three Cheeses (Pasta al Tre Formaggi) You can use Fontina cheese for a more pronounced flavor.
2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups milk 1 cup shredded Fontina or mozzarella cheese (4 ounce) 1 cup shredded Gruyère or Swiss cheese (4 ounce) 1/2 cup grated Parmesan cheese 6 cups uncooked egg noodles (10 ounce) 3 tablespoons dry bread crumbs 1 tablespoon butter or margarine 1 cup shredded Gruyère or Swiss cheese (4 ounce) 1/2 cup grated Parmesan cheese 6 cups uncooked egg noodles (10 ounce) 3 tablespoons dry bread crumbs 1 tablespoon butter or margarine
Heat 2 tablespoons 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 tablespoon butter over medium heat until crumbs are toasted; sprinkle over noodles; Bake uncovered at 350 degrees F until bubbly, about 20 minutes.
