Multicolored bows with three cheeses - country living

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
½ cup Fresh bread crumbs (1 slice of bread)
2 cups Milk
1 small Onion, quartered
10 Black peppercorns
3 Sprigs fresh parsley
1 Bay leaf
2 tablespoons Butter, melted
2 tablespoons All-purpose flour
1 12-oz pk multicolored pasta bows
1 cup Shredded Cheddar cheese
½ cup Finely grated Parmesan cheese
¼ cup Finely grated Romano cheese
½ teaspoon Ground black pepper
Dash ground red pepper

Directions

1. In small skillet, heat oil over medium- high heat; add bread crumbs and cook just until golden and toasted-about 3 min- utes.

Drain on paper towel and set aside.

2. In small saucepan, combine milk, onion, peppercorns, parsley sprigs, and bay leaf; slowly heat to simmer over medium heat.

Meanwhile, in small bowl or cup, stir together butter and flour until smooth paste forms.

3. When milk mixture just comes to a boil, reduce heat to low and quickly whisk in butter-flour mixture, stirring constantly. Cook, stirring frequently, until mixture thickens-5 to 7 minutes.

4. Cook multicolored pasta bows following package directions.

5. Meanwhile, strain mixture into medium-size saucepan, discarding onions, herbs, and peppercorns. Add cheeses to strained mixture. Cook over very low heat, stirring constantly, just until cheeses melt and a smooth, golden sauce forms. (If sauce is too thick, add a few table- spoons pasta cooking water until desired consistency is reached.) Add black pepper and red pepper, if desired.

6. Drain pasta very well and place into serving dish. Ladle half of cheese sauce over pasta; toss gently and add remaining sauce. Top with toasted bread crumbs anct serve immediately.

Nutritional information per serving-protcin: 29 grams; fat: 29 grams; carbohydrate: 77 gram, fiber: 4 grams; sodium: 574 milligrams; cholesterol: 75 milligrams; calories: 688.

Country Living/August/93 Scanned & fixed by DP & GG

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