Baked Four Cheese Macaroni

Ingredients

• 1 lb. penne rigate cook EXACTLY 7 minutes at a rapid boil
• 5 ½ cups whole milk scalded (heated just below boiling point)
• 1/2 cup flour
• 1/4 lb. butter
• 1/4 tablespoon paprika plus additional for sprinkling on top
• 2 ½ tablespoons garlic minced
• 6 ounces romano cheese
• 12 ½ ounces fontina cheese
• 15 ounces cheddar cheese
• 12 ½ ounces parmesan cheese plus additional for sprinkling on top

Instructions

1. 1
   Melt butter over low heat and add flour. Whisk constantly to prevent it from turning brown. Stir in paprika and garlic. Slowly add hot milk to the butter & flour, continually whisking to reduce lumps. After all milk is added, reduce heat to medium and continue to stir until thickened. Pour mixture through a strainer to remove any lumps & garlic pieces.
2. 2
   Return sauce over medium heat, and add cheese. Stir continually to melt cheese.
3. 3
   Pour cheese sauce over cooked penne and mix well. Place in a large casserole dish and sprinkle with additional parmesan cheese and paprika. Bake for 30 minutes in a 350° F preheated oven.
4. 4
   You can also bake this in individual serving bowls – just make sure the bowls are oven proof and adjust the baking time to suit the portion size.