 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 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.
|
|