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Categories:
salt macaroni Cheddar cheese Parmesan cheese Fontinella cheese fresh chives unsalted butter eggs fresh coarse ground black pepper paprika fresh breadcrumb Romano cheese
Viewed: 6 - Published at: 6 years agoIngredients
- salt
- 1/2 lb macaroni
- 1 cup shredded sharp cheddar cheese
- 1 cup grated parmesan cheese
- 1 cup shredded fontinella cheese or 1 cup mozzarella cheese
- 1 cup finely chopped fresh chives or 1 cup green onion top
- 1/4 cup unsalted butter, at room temperature
- 3 large eggs, beaten
- 1 3/4 cups half-and-half
- 3/4 teaspoon fresh coarse ground black pepper
- 3/4 teaspoon paprika
- 1/2 cup fine fresh breadcrumb
- 1/4 cup grated romano cheese
Method
- Preheat the oven to 375 degrees F.
- In a large pot, bring 2 quarts or more of water to a boil. Add 1 Tablespoon salt, then stir in the macaroni. Cook until al dente, following suggested cooking time on the package. Drain, then rinse with warm running water.
- In a large mixing bowl, stir together the cheddar, Parmesan, fontinella or mozzarello and the chives. Add the macaroni and mix well.
- With 1 Tablespoon of the butter, grease a 2 1/2 or 3 quart deep baking dish. Add the macaroni mixture.
- In the mixing bowl, stir together the eggs, half and half, pepper, paprika and 1/2 teaspoon of salt. Pour evenly over the macaroni.
- In a small bowl, toss together the bread crumbs and Romano cheese. Sprinkle them evenly over the macaroni and dot with the remaining butter.
- Bake the macaroni and cheese until bubbly and golden, about 30 minutes. Serve immediately.
