Macaroni and Cheese.....Italian Style

Ingredients

• 1 lb. macaroni or penne pasta
• 3 cups Bechemel Sauce (up to 4 cups)
• 1 1/2 cups fontina cheese, shredded
• 1/2 cup Parmesan Reggiano, shredded
• 1/2 cup gorgonzola cheese
• 1 cup buttered and toasted bread crumbs

Method

• Cook pasta in boiling salted water until almost done. Strain and do not rinse.
• Meanwhile cook bechmel sauce and add cheese to taste........use more or less of any combination as desired.
• Mix the pasta with the bechemel to desired "wettness" and place in rectangular dish sprayed with vegetable spray.
• Sprinkle bread crumbs on top and place in 375F oven and bake for about 30 minutes or until heated through and crumbs are a rich golden brown.

Notes

• Description:
• "This is a basic "mac & cheese" recipe using Italian cheeses. You can
• use any combination of cheese you wish."
• SERVINGS: 12