Pasta With Three Cheeses Recipe
Summary
DishNoodles
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| 1 cup shredded Fontina or mozzarella cheese | ||
| 1 cup shredded Gruyere or Swiss cheese | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Egg noodles | 10 Ounce, uncooked | |
| Dry bread crumbs | 3 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
Directions
Heat 2 tablespoons margarine 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 on package; drain.
Alternate layers of noodles and sauce mixture in ungreased 2-quart casserole.
Stir bread crumbs and 1 tablespoon margarine over medium heat until crumbs are toasted; sprinkle over noodles.
Cook uncovered in 350° oven until bubbly, about 20 minutes.
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 on package; drain.
Alternate layers of noodles and sauce mixture in ungreased 2-quart casserole.
Stir bread crumbs and 1 tablespoon margarine over medium heat until crumbs are toasted; sprinkle over noodles.
Cook uncovered in 350° oven until bubbly, about 20 minutes.
Chef
