12 oz. Farfalle or egg noodle bows (6 c.)
2 tbsp. butter
1 c. freshly grated Parmesan cheese (4 oz.)
1 c. diced Swiss cheese (4 oz.)
1 c. diced Cheddar cheese (4 oz.)
1/2 c. pimento stuffed olives, chopped
3 1/4 c. thin white sauce (see below)
Additional grated Cheddar cheese
Seasoned bread crumbs

Cook farfalle in boiling salted water until tender; drain. Toss with butter. Add Parmesan cheese and toss gently. Add Swiss cheese, Cheddar cheese and chopped olives; mix well. Spoon half of the farfalle mixture into a greased 3 1/2 quart casserole. Top with half of the white sauce. Repeat layers. Sprinkle with extra Cheddar cheese and the bread crumbs. Garnish with more olives if desired. Bake at 350 degrees for 30-45 minutes or until top is golden brown and crusty.

THIN WHITE SAUCE:

3 tbsp. butter
3 tbsp. flour
3 1/4 c. milk

In saucepan melt butter; blend in flour. Gradually add milk, keeping sauce very smooth. Cook and stir until sauce simmers for a minute or two. Add salt and pepper to taste.