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Three Cheese Macaroni




Source of Recipe


Oprah Magazine






List of Ingredients



• 1 1/2 lbs (about 6 cups) small elbow macaroni
  
• 1/2 lb cheddar cheese, grated (about 2 cups)
  
• 1/2 lb fontina cheese, grated (about 2 cups)
  
• 8 T butter (1 stick)
  
• 4 T flour
  
• 2 cups milk
  
• 1 tsp salt
  
• 1 large egg
  
• 1/2 tsp paprika
  
• 1/2 cup bread crumbs (1 slice, toasted and crumbled)
  
• 3 T grated Parmesan cheese
  
• 2 T extra-virgin olive oil
  






Instructions



1. Preheat oven to 350 degrees. Cook pasta as directed; strain and palce in a buttered 3 quart casserole dish. Sprinkle cheddar and fontina cheeses on top, reserving 1/2 cup of each. Stir lightly with a fork.
   
2. To make sauce: In a saucepan over medium heat, melt butter; stir in flour until smooth. Slowly add milk and salt, whisking to prevent lumps. Add sauce to macaroni, reserving 1/2 cup milk. Mix egg with leftover sauce and pour over macaroni.
   
3. Sprinkle macaroni with remaining cheddar, fontina, and paprika. Combine bread crumbs, Parmesan, and olive oil in a small bowl and spread on top. Place casserole dish on a foil-lined baking sheet on oven's middle rack and bake 25 minutes, until bubbly and golden brown.
   






Final Comments


Makes 8 servings