Ingredients

1 1/2 pounds elbow macaroni
2 tablespoons of butter, softened
1 teaspoon of Garlic Powder
6 ounces of Fontina cheese, 1/3" cubes
6 ounces of Gruyere cheese, 1/3" cubes
6 ounces of Sharp Cheddar, 1/3" cubes
1 8oz can of tomato sauce
1/2 cup heavy cream, plus more if you need it
1/2 teaspoon fresh Oregano, minced fine
1 large egg yolk
2 oz Parmesan, shredded
6 fresh Basil leaves, thinly sliced

Instructions

Stir together the butter and garlic, set aside.

Cook the macaroni in salted water until al dente, 7-9 minutes. Drain and toss with the garlic butter. Set aside.

In a large pot, melt the first three cheeses with the tomato sauce and cream over LOW heat, stirring until completely melted. Whisk the egg in a small bowl and temper with about a tablespoon of the cheese sauce. Whisk the egg yolk into the pot quickly.

Remove from the heat and gently stir in the cooked macaroni until well combined. Pour onto a serving platter and top with the shredded Parmesan and basil.

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