
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.