This is the best macaroni recipe! I grew up eating traditional macaroni made with egg but we had to find an egg-free version due to Sophie's egg allergy and I like this so much better.
Ingredients:
1/2 lb. elbow macaroni
1 cup sharp cheddar cheese
1/2 cup Parmesan cheese
1/4 cup gruyere cheese
1/4 cup fontina cheese
2 cups milk
1/2 cup Panko bread crumbs
1/2 cup butter
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground mustard
Directions:
1. Cook macaroni according to package directions; drain.
2. Preheat oven to 350.
3. Over medium heat, melt the butter. Once butter has melted, add the flour. Mix together thoroughly.
4. Add milk and whisk the mixture. Turn up heat to medium high and continue to whisk until the sauce begins to bubble around the edges. Turn heat to low.
5. Add the cheddar, gruyere & fontina cheeses one handful at a time, whisking them into the sauce.
6. When the cheeses have melted, add the seasonings.
7. Put the pasta in a baking dish and pour the cheese mixture on top.
8. Sprinkle the Parmesan over the top followed by the Panko bread crumbs.
9. Bake for 30 min.
It comes out of the oven with a nice crispy top.
If you don't have the fancy cheeses on hand, I've made this before with just cheddar,
mozzarella, and Parmesan and it was almost as good.
Enjoy!
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