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Ingredients:

8 ounces mini penne, macaroni, ditalini, or similar pasta
3 tablespoons butter, divided
2 tablespoons flour
2 cups whole milk
1 cup (4 ounces) shredded sharp Cheddar cheese
1/2 cup shredded gruyére cheese
1/2 cup shredded havarti cheese
1/2 cup fresh shredded Parmesan cheese, divided
1 scant teaspoon salt
1/4 teaspoon ground black pepper
dash nutmeg
1/2 cup soft fine bread crumbs
dash paprika

Cook pasta in boiling salted water according to package directions. Drain and rinse; set aside.

Butter a 2-quart casserole. Heat oven to 350°. In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add flour and cook, stirring, until bubbly. Gradually stir in the milk and continue cooking, stirring, until thickened. Add the Cheddar, Gruyere, Havarti cheeses, and half of the Parmesan cheese. Continue cooking, stirring, until cheeses have melted. Add salt, pepper, and nutmeg.

Stir in the drained pasta. Spoon pasta and cheese mixture into the prepared casserole. Put bread crumbs in a small bowl with the remaining Parmesan cheese and paprika. Melt the remaining tablespoon of butter and drizzle over the bread crumb mixture; toss to blend. Sprinkle the bread crumb mixture over the pasta. Bake for 25 to 30 minutes, until bubbly. Increase temperature to 400° and bake for about 8 to 10 minutes longer, until topping is browned. Serves 4 to 6.


Source: southernfood.about.com

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