3 c. Bechamel
1 lb. Mostaccioli noodles (2 1/2 inch long)
4 oz. Parmesan, freshly grated
3/4 lb. Fontina, coarsely grated
Salt and pepper
1 c. buttered bread crumbs

BECHAMEL SAUCE:

3 tbsp. butter
3 tbsp. flour
1/2 onion, minced
2 1/2 c. hot milk
Pepper, salt
Thyme
Bay leaf
Grated nutmeg

Heat butter until bubbly. Add onion, cook 3-4 minutes. Stir in flour, cook few minutes more. Begin adding milk slowly. Sauce will thicken in a few minutes. Add spices, cook slowly 10-15 minutes. Strain through a sieve.

Boil pasta until al dente. Combine grated cheeses. Butter 2 1/2 - 3 quart baking dish. Place 1/3 pasta, 1/3 cheese, 1/3 sauce, grate on black pepper. Make 2 more layers as above. Sprinkle bread crumbs on top. Place in preheated 350 degree oven, bake 20 minutes. Serves 4- 6. Much better than regular macaroni and cheese.