INGREDIENTS
1 lb
Ditalini or elbow pasta
3 tbsp
Flour
1/2 tsp
Salt
1/8 tsp
White pepper
1 cup
Whole wheat bread crumbs, soft
2 cups
Havarti cheese
1 cup
Heavy cream
2 cups
Milk
1 cup
Mozzarella cheese
1/2 cup
Parmesan cheese, grated
3/8 cup
Truffle butter