3 Cheese Bake (Elbows Plus Al Forno Con Salsa Ai Tre Formaggi) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Wow, Italian comfort food with fontina, parmigiano and provolone cheese. Even my meat & potato loving DS stops dead in his tracks for this! The original recipe from Barrilla omitted any directions for the salt and pepper. Ingredients:
16 ounces elbow macaroni (barrilla plus recommended) |
4 tablespoons unsalted butter, melted |
2 cups fontina cheese, grated |
1 cup parmesan cheese, grated (best with real parmigiano) |
2 cups provolone cheese, shredded |
2 cups half-and-half cream |
2 large eggs, lightly beaten |
1/4 teaspoon salt |
1/8 teaspoon black pepper, freshly ground |
Directions:
1. Preheat oven to 350 degrees and bring a large pot of water to a boil.
2. Cook pasta 5 to 6 minutes, drain, place in large bowl and toss with melted butter. (IMPORTANT NOTE: If you use a different type or brand of pasta, cook 2 minutes less than time specified on the box).
3. Add half of all cheeses to the pasta.
4. Combine eggs, half & half, salt and pepper in a small bowl and mix well.
5. Add mixture to pasta and mix well.
6. Pour half of pasta mixture into baking dish.
7. Sprinkle with half of remaining cheese.
8. Add remaining pasta, and top with remaining cheese.
9. Bake at 350 degrees for 35 minutes or until bubbling around the edges.
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