Ingredients

Macaroni:

• Elbow pasta (1 lb. – cooked, drained and cooled)

• Mozzarella cheese (1 cup – shredded)

• Romano cheese (1 cup)

• Fontina cheese (1 cup)

• Parmesan cheese (1 cup)

• Half & Half (4 cups)

• Garlic (2 cloves – pressed into garlic paste)

• Onion (small piece – diced)

• Butter (8 tbsp.)

• Flour (8 tbsp.)

• Nutmeg (just a dash)  

• Salt

• Freshly ground black pepper

Topping:

• Breadcrumbs (1 cup)

• Butter (3 tbsp. – melted)

• Vito & Joe’s Extra Virgin Olive Oil

How to Prepare

1. Preheat the oven to 375 degrees.

2. In a pan over medium-low heat, melt 8 tablespoons of butter.

3. Once the butter is melted, add ½ a teaspoon of garlic paste and ½ the diced onion into the butter.

4. Add flour and stir consistently making a roux.

5. Turn the heat to low and slowly add half & half. Stir.

6. Add a dash of nutmeg, salt and pepper to taste.

7. Set aside in a small dish and add a small amount of each cheese.

8. Add the remaining cheese and mix together.

9. Continue stirring until the cheese is melted.

10. Turn off the heat once the cheese is melted.

11. Add the elbow pasta to the cheese sauce.

12. Place the macaroni and cheese into a large casserole dish / a 13 x 9 pan.

Topping:

1. Mix together 2 - 3 tablespoons of Vito & Joe’s Extra Virgin Olive Oil, 3 tablespoons of melted butter, the remaining garlic and onion, salt and pepper to taste.

2. Cook down until the onions and garlic become translucent.

3. Remove from the heat and add the breadcrumbs. Stir.

4. Add in the cheese that was set aside to the breadcrumbs and stir until all the cheese is incorporated into the breadcrumbs.

5. Add the breadcrumb and cheese mixture to the top of the macaroni and cheese.

6. Cover lightly with foil and place in the oven for 10 minutes.

7. Remove the foil and cook for an additional 10 minutes until the top is browned and the cheese is bubbly. Enjoy!