Three-Cheese Macaroni

• Ready In: 55 mins
• 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.