This is a family favorite in our house. Not your typical Macaroni and Cheese, it’s similar to what we ate while traveling in Italy. Easy enough to prepare and impressive enough for guests, it’s comfort food at it’s best!!
1½ pounds elbow macaroni
2 tablespoons of butter, softened
1 teaspoon of Garlic Powder
6 ounces of Fontina cheese, ⅓" cubes
6 ounces of Gruyere cheese, ⅓" cubes
6 ounces of Sharp Cheddar, ⅓" cubes
1 8oz can of tomato sauce
½ cup heavy cream, plus more if you need it
½ teaspoon fresh Oregano, minced fine
1 large egg yolk
2 oz Parmesan, shredded
6 fresh Basil leaves, thinly sliced
No nutrition information available
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.