4 Cheese Baked Macaroni

• 1 c. grated Provolone
• 1 c. crumbled Gargonzola
• 2 c. elbow macaroni
• 1 small onion, minced
• 2 c. milk
• 2 Tbsp. minced parsley
• salt and pepper to taste
• 2 c. grated Fontina
• 1/4 c. Parmesan
• 5 Tbsp. butter
• 2 Tbsp. flour
• 1/8 tsp. cayenne pepper
• 2/3 c. fresh bread crumbs

1. Mix bread crumbs, parsley and Parmesan cheese together; set aside.
2. Preheat oven to 375u0b0.
3. Cook macaroni approximately 9 minutes or until tender.
4. Drain and rinse under cold water.
5. Heat 3 tablespoons butter in saucepan.
6. Add onion.
7. Saute for 3 minutes.
8. Add flour.
9. Cook over low heat for 1 minute.
10. Gradually add milk.
11. Stir constantly until thickened.
12. Stir in other cheeses, reserving 1 cup Fontina.
13. Simmer until cheese melts. Season with cayenne pepper, salt and pepper.
14. Stir mixture into macaroni.
15. Pour mixture into greased casserole.
16. Top with remaining cheese, then bread crumb mixture.
17. Drizzle remaining butter on top.
18. Bake until golden brown 40 minutes uncovered.

provolone, elbow macaroni, onion, milk, parsley, salt, parmesan, butter, flour, cayenne pepper, fresh bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290056 (may not work)