Title: Baked vermicelli
 Categories: Cheese, Italian, Pasta
      Yield: 1 Servings
 
      4 oz Vermicelli -- cooked and
           Drained
      4 tb Butter
      4 tb Flour
    1/4 c  Onion -- finely diced
     16 oz Evoporated Skim Milk -- (3
        sm Cans)
      4 oz Colbyjack Cheese -- grated
      4 oz Parmesan Cheese -- grated
    1/4 ts Black Pepper, Freshly
           Ground
      3 ds Tabasco Sauce
      1 ds White Pepper
      1 ds Cayenne Pepper
      1 ds Ground Nutmeg
      2    Eggs -- beaten
    1/3 c  To 1/2 C Breadcrumbs
 
  Preheat oven to 375 degrees.
  
  Cook vermicelli according to package directions. Drain and place into
  a baking dish that has been buttered, oiled or sprayed with cooking
  spray.
  
  Melt butter in a sauce pan, and add onions and saute until
  transparent. Add flour to make a roux and cook for about 3 or 4
  minutes. Add the milk and stir until hot. Remove about a cup of the
  milk and set aside. Add the cheeses to the saucepan and continue
  stirring untill the cheese has melted. Add the spices. Gradually add
  the eggs to the cooled reserved milk and beat until the eggs are
  incorporated. Stirring continuously, add the eggs to the saucepan a
  little at a time. Continue stirring and cook until the sauce begins
  to thicken. Pour the cheese sauce over the vermicelli and sprinkle
  withe the breadcrumbs. Bake for 30 minutes or until brown on top.
  
  For a really neat looking dish, do a crust of breadcrumbs by layering
  the bottom and sides of the baking dish with beaten egg followed by a
  layer of breadcrumbs. Repeat several times. Then bake and unmold onto
  a serving plate.