->Macaroni Cheese 05 <-

Serves 8 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 dry breadcrumbs

3 tablespoons grated Parmesan cheese

2 tablespoons extra-virgin olive oil

Preheat oven to 350F. 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.