Ingredients:
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk, scalded
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups grated gruyere cheese
2 cups grated fontina
1 cup grated parmesan cheese
1 lb ziti pasta or 1 lb penne
1 1/2 cups grated mozzarella cheese
Directions:
Melt butter over moderately-low heat, stir in flour and cook 3 minutes.
Remove from heat and whisk in hot milk.
Return pan to heat, bring to a boil, whisking, for 10 minutes.
Remove from heat and stir in nutmeg, 3/4 tsp of salt and 1/4 tsp of pepper.
In a small bowl, combine 1 cup of the Gruyere, 1/2 cup of the Fontina and 1/2 cup of the Parmesan; whisk cheese into the sauce, 1/2 cup at a time, until cheese is melted.
Season to taste.
Preheat oven to 390 degrees F.
Boil ziti until al dente.
Drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish.
Season with remaining 1/4 tsp salt and 1/4 tsp pepper.
Pour sauce over and combine.
Sprinkle remaining 1/2 cup Gruyere, 1/2 cup Parmesan, 1 1/2 cups Fontina and all of the mozzarella.
Bake for 20 minutes, or until pale golden-brown.
Servings: 8
Time preparation: 25 min.
Time total: 50 min.