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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 (4 ounces) shredded Fontina or mozzarella cheese
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 6 cups (10 ounces) uncooked egg noodles
  • 3 tablespoons dry bread crumbs
  • 1 tablespoon butter or margarine


  1. 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.
  2. 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.
  3. Bake uncovered at 350 degrees F until bubbly, about 20 minutes.

Yield: 8 servings

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