3 Cheese Bake Elbows Plus Al Forno Con Salsa Ai Tre Formaggi Recipe

Ingredients for 3 Cheese Bake Elbows Plus Al Forno Con Salsa Ai Tre Formaggi

• Elbow Macaroni
• Unsalted Butter
• 1 1/2 cups shredded Fontina cheese
• Parmesan Cheese
• 3/4 cup shredded Provolone cheese
• Half And Half Cream
• 3 large eggs
• 1 teaspoon salt
• Black Pepper

How to Make 3 Cheese Bake Elbows Plus Al Forno Con Salsa Ai Tre Formaggi

1. Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil.
2. Cook 1 pound elbow macaroni for 5-6 minutes, or until al dente. Drain and set aside.
3. Melt 4 tablespoons of butter in a large bowl. Add the cooked pasta and toss to coat.
4. Add 1 cup shredded Fontina, 1/2 cup grated Parmigiano-Reggiano, and 1/2 cup shredded Provolone cheese to the pasta. Toss gently to combine.
5. In a separate bowl, whisk together 3 large eggs, 1 cup heavy cream (half & half), 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Pour the egg mixture over the pasta and cheese. Stir until well combined.
7. Pour half of the pasta mixture into a greased 9x13 inch baking dish.
8. Sprinkle half of the remaining 1/2 cup of shredded Fontina, 1/4 cup grated Parmigiano-Reggiano, and 1/4 cup shredded Provolone cheese over the pasta.
9. Add the remaining pasta mixture to the baking dish. Top with the remaining cheese.
10. Bake for 35-40 minutes, or until golden brown and bubbly around the edges.