1 lb. penne or ziti pasta, cooked very “al dente” and drained (undercook slightly)
1 stick (4 oz. butter)
3/4 cup flour
3 cups milk
1 tsp. salt
1/2 tsp. white pepper
1 cup provolone, cubed
1 cup mozzarella, cubed
1 cup grated Romano
1 cup grated Parmesan cheese
pinch of nutmeg
2 cups fresh breadcrumbs
1/2 cup chopped fresh parsley
Place cooked pasta in a large bowl. In a medium saucepan, heat butter. Stir in flour and cook until combined, stirring often. Slowly add milk, whisking as you add. Continue to whisk on medium heat until sauce thickens slightly. Add salt, pepper, provolone, fontina, Romano, Parmesan and a pinch of nutmeg. Stir until sauce is thick and cheeses have melted. Add to bowl with pasta, toss well to combine, Pour into a 9 X 13 inch baking pan. Top with breadcrumbs and bake in a preheated 350 degree oven for 20 min. or until bubbling. Serve at once. Serves 6 – 8
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