Pasta With Three Cheeses
|Milk||2 Cup (32 tbs)|
|Shredded fontina cheese/Mozzarella cheese||1 Cup (16 tbs)|
|Shredded gruyere cheese/Swiss cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Uncooked egg noodles||10 Ounce (6 Cups)|
|Dry bread crumbs||3 Tablespoon|
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.