Thursday, January 01, 2004
Serves 4
10 oz of semi-cooked (al dente) pasta
4 oz of Fontina Cheese
2 oz of Cheddar Cheese
2 oz of Swiss Cheese
2 Eggs, beaten
2 Cups of breadcrumbs mixed with 1 TB of parsley and 3 TB of melted butter

For the Bechamel Sauce
3 Cups of warm whole milk
1/2 stick of butter (4 TB)
4 TB of flour
Salt and Pepper
To make the sauce, melt the butter and whisk in the flour. Slowly add the milk while whisking all the time. Cook for 4 minutes while stirring all the time. Set aside.

In a bowl add the cooked pasta and the cheeses. Add the sauce and eggs. Stir and put into a greased casserole dish. Top with the breadcrumb mixture and bake for 25 minutes at 350 degrees.
Nutrition Facts:
Thyme Bistro