Ingredients
1 1/2 pounds (about 6 cups) small elbow macaroni
1/2 pound (about 2 cups) cheddar cheese , grated
1/2 pound (about 2 cups) fontina cheese , grated
8 tablespoons (1 stick) 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
*addition of gruyere
Preparation
Preheat oven to 350°. Cook pasta as directed; strain and place 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.
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 minutes, until bubbly and golden brown.
Nutritional Information: 768 calories, 38.0 grams fat, 21.1 grams saturated fat, 130 mg of cholesterol, 922 mg sodium, 75.4 grams carbohydrate, 30.1 grams protein
