Four Cheese Macaroni
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Great as a Main Dish or a Side Dish
  • 1 lb elbow macaroni, cooked
  • 1 medium onion, chopped
  • 1 cup Wisconsin White Cheddar
  • 1 cup grated Parmesan
  • 1 cup shredded Fontiago (our blend of Fontina and Asiago)
  • 1 cup shredded Havarti
  • 4 Tbs flour
  • 2 cups half and half
  • 1/2 cup plus 2 tbs butter
  • 1 cup bread crumbs
Saute onion in bit of butter until translucent.  Set aside.  Melt 1/2 cup butter in large pan, add flour and make a paste.  Slowly pour in half and half until mixture thickens a bit.  Add cheeses mix well and toss in cooked macaroni.  Pour into 13x9 pan, top with bread crumbs and dot with butter.  Bake at 350 F for about 20 minutes until top is golden and cheeses are bubbling.

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