Simple, delicious, endless variations. 1.5 cups milk, 3 eggs and a pack of spaghetti plus the cheeses of your choice.
INGREDIENTS
- Unsalted butter, for greasing
- 1 pound spaghetti
- 6 ounces Fontina cheese, shredded (2 cups)
- 6 ounces sharp white cheddar cheese, shredded (2 cups)
- 1 1/2 cups whole milk
- 3/4 cup grated Parmigiano-Reggiano cheese
- 3 large eggs, lightly beaten
- 2 1/2 teaspoons pepper
- 2 teaspoons kosher salt
HOW TO MAKE THIS RECIPE
- Preheat the oven to 425°. Generously butter a 10-inch Bundt pan. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.
- In a large bowl, mix the pasta with all of the remaining ingredients. Scrape into the prepared pan and bake until the cheese is melted and bubbling, 35 to 40 minutes.
- Transfer the pan to a rack and let cool for 15 minutes. Invert the loaf onto a platter, cut into wedges and serve.
