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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
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