Italian 3-Cheese Mac and Cheese

Ingredients

16 oz Creamette®^® Large Elbow Macaroni

3 tbsp butter

1 onions, finely chopped

2 garlic clove, minced

1 tbsp fresh thyme, finely chopped

3 tbsp all purpose flour

2.50 cups milk

0.50 cup 35% heavy cream

0.25 tsp salt

0.25 tsp ground black pepper, divided

0.25 tsp ground nutmeg

2 cups shredded fontina cheese

1 cup shredded Provolone cheese

1 cup freshly grated Parmesan cheese, divided

0.50 cup panko bread crumbs

2 tbsp parsley, finely chopped

Cooking Directions

Preheat broiler. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.

Melt butter in large ovenproof skillet set over medium heat; cook onion, garlic and thyme for about 3 minutes or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until smooth.

Slowly whisk in milk and cream; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for about 10 minutes or until thickened slightly. Stir in salt, pepper and nutmeg. Remove from heat.

Stir in fontina, provolone and 1/2 cup Parmesan until cheese has melted. Stir in pasta and reserved cooking liquid.

Sprinkle with remaining Parmesan and bread crumbs; broil for 2 to 3 minutes or until top is golden brown. Sprinkle with parsley.

Tip: Add crispy pancetta to mac and cheese if desired.

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Italian 3-Cheese Mac and Cheese