1 1/2 lb. small elbow macaroni (about 6 c.)
1/2 lb. Cheddar cheese, grated (about 2 c.)
1/2 lb. Fontina cheese, grated (about 2 c.)
8 tbsp. (1 stick) butter
4 tbsp. flour
2 c. milk
1 tsp. salt
1 large egg
1/2 tsp. paprika
1/2 c. bread crumbs (1 slice bread, toasted and crumbled)
3 tbsp. grated Parmesan cheese
2 tbsp. extra virgin olive oil

Preheat oven to 350°F. Cook pasta as directed; strain and place in a buttered 3-quart casserole dish. Sprinkle Cheddar and Fontina cheeses on top, reserving 1/2 cup of each of the cheeses. Stir lightly with a fork.

In a saucepan over medium heat, melt butter; stir in flour until smooth. Slowly add milk and salt, whisking to prevent lumps. Set aside 1/2 cup of this sauce; add the remainder of the sauce to the macaroni. Mix egg with the 1/2 cup of sauce and pour over the macaroni.

Sprinkle the macaroni and cheese mixture with remaining Cheddar and Fontina cheeses and the paprika. Combine bread crumbs, Parmesan and olive oil in a small bowl; mix well and then spread on top of the macaroni mixture. Place casserole dish on a foil-lined baking sheet on the oven's middle rack and bake 25 minutes until bubbly and golden brown.

Makes 8 servings.