Gugel Family Cookbook - Baked Macaroni & Cheese

Baked Macaroni & Cheese

(from The Vegetarian Epicure by Anna Thomas)

3 cups Bechamel sauce (1 1/2 recipes)
1 lb. mostaccioli noodles (or penne)
4 oz. Romano or Parmesan cheese, freshly grated
1 lb. Fontina cheese, coarsely grated
fresh-ground pepper
1 1/2 cup coarse breadcrumbs
2 Tbs. butter

Boil the pasta until it is al dente and drain. Combine the grated cheeses and set aside. Butter a baking dish (use two 9”x9”x2” baking dishes or one large one). Assemble the dish: Put 1/3 of the pasta on the bottom. Cover with 1/3 of the cheese and spread over 1/3 of the sauce. Grate on black pepper. Make two more layers like this. Sprinkle bread crumbs over the top. Dot with butter. Bake in a preheated 350°F oven for 15 to 20 minutes. Serve at once, browned and bubbly. Serves six.