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READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Cook pasta as directed; strain and place in a buttered 3-quart casserole dish.
  3. Sprinkle cheddar and fontina cheeses on top, reserving 1/2 cup of each.
  4. Stir lightly with a fork.
  5. To make sauce: In a saucepan over medium heat, melt butter; stir in flour until smooth.
  6. Slowly add milk and salt, whisking to prevent lumps.
  7. Add sauce to macaroni, reserving 1/2 cup.
  8. Mix egg with leftover sauce and pour over macaroni.
  9. Sprinkle macaroni with remaining cheddar, fontina and paprika.
  10. Combine bread crumbs, Parmesan and olive oil in a small bowl and spread on top.
  11. 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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