Recipe: Baked Macaroni with Italian Cheeses (using parmesan, provolone, gorgonzola, and Fontina)

BAKED MACARONI WITH ITALIAN CHEESES

"This is a fancy version of macaroni and cheese. It's good enough to stand alone as an entree, just add a great salad and crusty bread!"

1 cup fresh bread crumbs
1/3 cup Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon paprika
6 tablespoons butter, melted
12 ounces elbow macaroni
1 small onion, minced
2 tablespoons flour
2 cups milk
2 cups shredded Provolone cheese
1/2 cup crumbled Gorgonzola cheese
1 cup grated Fontina cheese
1/2 teaspoon nutmeg
freshly ground black Pepper
1 teaspoon paprika

Preheat oven to 375 degrees F. Grease a 9x13-inch casserole dish.

In a small bowl, mix together the bread crumbs, Parmesan, parsley, paprika and 2 tablespoons butter. Set aside to use for topping later.

Cook macaroni according to package directions. Rinse under cool water and set aside.

In a medium pan, saute the onion in 4 tablespoons butter until transparent.

Add the flour and cook, while stirring, for one minute.

Then add milk and simmer for 5 minutes, stirring occasionally.

Add cooked macaroni with the cheese, and nutmeg. Continue to simmer for 5 to 10 minutes, until cheese has melted. Pour macaroni and cheese into the prepared casserole dish. Sprinkle bread crumb mixture evenly over top. Grind pepper on top. Sprinkle with paprika for color.

Bake for 25-30 minutes until light brown and bubbly. Serve hot.

Servings: 8-10
Source: Peach Tree Family Cookbook