Three-Cheese Macaroni

Submitted by Gingerbear

• Ready In: 55mins
• Ingredients: 12
• Serves: 8

ingredients

• 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

directions

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.