University Recipe

Italian Macaroni and Cheese
(Elbows con Formaggi Itaiani)

Yield: 50 servings

2 lb  butter
3 lb  onions, chopped
1 lb  flour
5 tsp  salt
1 gal  milk
12 lb  Barilla Elbow Pasta
2 lb  Fontina cheese, shredded
2 ½ lb  Parmigiano cheese, Grated and divided

Melt butter in saucepan over medium heat. Add onions; sauté until tender. Stir in flour 
and salt. Cook 3-4 minutes, stirring constantly.
Add milk, stirring to blend. Bring to a simmer, stirring frequently. Add Elbows; cover.
continue to simmer over low heat for 8 to 10 minutes, stirring occasionally.
(Mixture will thicken as it cooks.)
Remove from heat. Add Fontina cheese and half of the Parmigiano cheese; mix gently.
pour into 200-pan. Top with remaining Parmesan cheese; cover and let stand 5
minutes before serving.