Farfalle Al Quattro Formaggi

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Nutrition per serving    (USDA % daily values)
CAL
825
FAT
136%
CHOL
98%
SOD
48%

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Ingredients for 4 servings

6 tablespoons butter (plus extra for the baking dish)

2 cups whole milk

1 lb farfalle pasta (or baby shells, orecchiette, mezza rigatoni)

fresh ground black pepper

1/4 cup flour

1 medium onion , minced

1/4 lb Fontina cheese , broken into pieces

2 ounces gorgonzola , crumbled

2 ounces aged robiola cheese , broken into pieces

1/3 cup seasoned Italian seasoned breadcrumbs

1/4 lb taleggio , broken into small pieces

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