Sartori® Classic Fontina Macaroni & Cheese
- 1 wedge Sartori® Classic Fontina, shredded
- 1 wedge Sartori® MontAmoré® Cheddar
- 1 wedge Sartori® Classic Parmesan, grated
- 4 cups dried macaroni
- 1 egg, beaten
- 6 tablespoon butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 2 teaspoon dry mustard
- 1/4 cup Panko breadcrumbs
- 1/3 cup fresh parsley, chopped
- Salt & pepper, to taste
Bring a large pot of salted water to a boil. Cook pasta for a few minutes (it should be too firm to eat) and drain.
Melt 4 T. butter in a large pot. Sprinkle in flour and whisk over medium-low heat until golden brown (3-5 mins.).
Whisk in milk and mustard until smooth and cook until the mixture thickens (3-5 mins.). Reduce heat to low.
Temper the egg by slowly whisking in 1/4 cup of the warm sauce. Whisk tempered egg mixture into sauce. Stir in all cheese except for 1/2 cup Parmesan. Season to taste (and add sun-dried tomatoes, if you’d like).
Pour into a baking dish. Melt 2 T. butter and combine with breadcrumbs and parsley. Sprinkle over dish and bake at 350°F until G.B.D ("golden brown & delicious") — about 15 mins.).