Vegetable oil (for boiling water)
1 pound pasta (shaped pasta such as bow tie or cavatappi)
1 quart milk
10 tablespoons butter
½ cup all-purpose flour
8 ounces Mozzarella
8 ounces Gruyere, grated
8 ounces extra-sharp Cheddar
1 cups fresh bread crumbs
1 cup fresh grated Parmesan and/or Romano cheese for the top
Salt and pepper
No nutrition information available
Preheat the oven to 375 degrees.
Add small amount of oil into a large pot of boiling salt water. Add pasta and cook according to the directions (5 to 8 minutes) or until al dente. Drain.
While pasta is cooking, heat the milk in a small saucepan, but don't bring it to a boil.
In a large pot, melt 8 tablespoons of butter and whisk in flour. Cook over low heat for a few minutes, continually stirring with the whisk. Add the hot milk and continue stirring. Cook until thickened and smooth. Remove from heat and add Gruyere, Cheddar, Mozzarella, salt and pepper to the mixture. Add the cooked pasta and stir well. Pour contents into a large baking dish.
Chop bread in processor until crumbed. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Over that place the Parmesan or Romano cheese. Bake for 35 minutes, or until the sauce is bubbling and the pasta is starting to brown on the top. Serve hot and enjoy!