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Three-Cheese Macaroni
Recipe created by Sheila Bridges | Published on January 01, 2006

Try this delicious recipe!

Servings: Serves 8


Three-Cheese Macaroni
  • 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

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.

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