- 1 large egg
- 1/2 teaspoon paprika
- 1/2 cup breadcrumbs (1 slice, toasted and crumbled)
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
To make sauce: In a saucepan over medium heat, melt butter; stir in flour until smooth. Slowly add milk and salt, whisking to prevent lumps. Add sauce to macaroni, reserving 1/2 cup. Mix egg with leftover sauce and pour over macaroni.
Sprinkle macaroni with remaining cheddar, fontina and paprika. Combine bread crumbs, Parmesan and olive oil in a small bowl and spread on top. Place casserole dish on a foil-lined baking sheet on oven’s middle rack and bake 25 minutes, until bubbly and golden brown.