Ingredients
11/2lbs (about 6C) small elbow macaroni
1/2lb cheddar cheese grated about 2 cups
1/2lb fontina cheese grated about 2 cups
8T (1 stick) butter
4T flour
2C milk
1t salt
1 large egg
1/2t paprika
1/2c bread crumbs (1 slice toasted & crumbled)
3T grated parmesan cheese
2T extra virgin olive oil
Preparation
Preheat oven to 350 Cook pasta as directed strain and place I a buttered 3 quart casserole dish. sprinkle cheddar and fontina cheese on top reserving 1/2 cup of each stir lightly with a fork. 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. mix egg with leftover sauce and pour over macaroni. 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 mins until bubbly and golden brown
