ITALIAN MACARONI AND CHEESE
(ELBOWS CON FORMAGGI ITALIANI)

1/4 cup butter
1 cup onion, chopped (optional)
2 tablespoons flour
1 teaspoon salt
3 cups milk
1/2 box (8 ounces) BARILLA Elbows
1 cup (4 ounces) Fontina cheese, shredded*
1/2 cup fresh Parmigiano cheese, grated and divided

Melt butter in 4-quart saucepan over medium heat. Add onions; sauté 2 to 3 minutes or until tender. Stir in flour and salt. Cook 1 minute, stirring constantly.

Add milk, stirring to blend. Bring to a simmer, stirring frequently. Add Elbows; cover. Continue to simmer over low heat for 8 to 9 minutes, stirring occasionally. (Mixture will thicken as it cooks.)

Remove from heat. Add Fontina cheese and 1/4 cup Parmigiano cheese; mix gently. Pour into 1-1/2 quart casserole dish. Top with remaining Parmesan cheese; cover and let stand 5 minutes before serving.

*Shredded mozzarella cheese may be substituted for Fontina cheese.

Servings: 4-6
Source: Barilla