Three-cheese Macaroni

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 lbs small elbow macaroni (about 6 cups)
• 1/2 lb cheddar cheese, grated (about 2 cups)
• 1/2 lb fontina cheese, grated (about 2 cups)
• 8 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1 teaspoon salt
• 1 large egg
• 1/2 teaspoon paprika
• 1/2 cup breadcrumbs (1 slice, toasted and crumbled)
• 3 tablespoons grated parmesan cheese
• 2 tablespoons extra virgin olive oil

Recipe

• 1 preheat oven to 350°.
• 2 cook pasta as directed; strain and place in a buttered 3-quart casserole dish.
• 3 sprinkle cheddar and fontina cheeses on top, reserving 1/2 cup of each.
• 4 stir lightly with a fork.
• 5 to make sauce: in a saucepan over medium heat, melt butter; stir in flour until smooth.
• 6 slowly add milk and salt, whisking to prevent lumps.
• 7 add sauce to macaroni, reserving 1/2 cup.
• 8 mix egg with leftover sauce and pour over macaroni.
• 9 sprinkle macaroni with remaining cheddar, fontina and paprika.
• 10 combine bread crumbs, parmesan and olive oil in a small bowl and spread on top.
• 11 place casserole dish on a foil-lined baking sheet on oven's middle rack and bake 25 minutes, until bubbly and golden brown.