Three-Cheese Macaroni

Name: Three-Cheese Macaroni
Ingredients: 1 12 lbs small elbow macaroni (about 6 cups); 12 lb cheddar cheese, grated (about 2 cups); 12 lb Fontina cheese, grated (about 2 cups); 8 tablespoons butter; 4 tablespoons flour; 2 cups milk; 1 teaspoon salt; 1 large egg; 12 teaspoon paprika; 12 cup breadcrumbs (1 slice, toasted and crumbled); 3 tablespoons grated parmesan cheese; 2 tablespoons extra virgin olive oil

12 ingredients

11 steps

Ingredients

1 12 lbs small elbow macaroni (about 6 cups)
12 lb cheddar cheese, grated (about 2 cups)
12 lb Fontina cheese, grated (about 2 cups)
8 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoon salt
1 large egg
12 teaspoon paprika
12 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.