1 lb. mostaccioli noodles
4 oz. Parmesan cheese, freshly grated
3/4 lb. Danish Havarti or Fontina cheese, coarsely grated
Salt and pepper
1 c. buttered bread crumbs

FOR BECHAMEL SAUCE:

3-4 tbsp. butter
3-4 tbsp. flour
1/2 onion, minced
3 c. hot milk
Peppercorns
Thyme
Bay leaf
Salt
Grated nutmeg

Make Bechamel Sauce: Heat butter in saucepan until bubbly. Add onion, cook over low heat 3-4 minutes. Add flour, stir and cook a few minutes, then add milk, bit by bit, stirring with a whisk. Add spices and cook slowly 10-15 minutes.

Cook pasta until al dente. Combine cheeses. Butter a 2 1/2 - 3 quart baking dish. Drain pasta and put 1/3 in dish. Cover with 1/3 of cheese and 1/3 of sauce. Make 2 more layers and top with bread crumbs. Bake in 350 degree oven 15-20 minutes.