Categories: Cheese/eggs 
      Yield: 6 servings 
  
      3 c  Sauce Bechamel                      1 lb Mostaccioli noodles 
      4 oz Parmesan cheese                   3/4 lb Fontina cheese 
      1 c  Fresh breadcrumbs               
  
  Boil pasta until it it just al dente. Combine the cheeses (grate both 
  first) and set aside. Butter a 2 1/2 or 3 quart baking dish. Drain pasta 
  and place 1/3 of it in the baking dish. Cover with 1/3 of the cheese and 
  1/3 of the sauce. Grate on plenty of black pepper. Make 2 more layers like 
  this. Sprinkle the buttered breadcrumbs over the top. Bake 15 to 20 minutes 
  at 350 degrees.