| 1 box | PLUS® Elbows |
| 4 tablespoons | unsalted butter, melted |
| 2 cups | fontina cheese, grated |
| 1 cup | parmigiano cheese, grated |
| 2 cups | provolone cheese, shredded |
| 2 cups | half & half |
| 2 large | eggs, lightly beaten |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
PREHEAT oven to 350 degrees and bring a large pot of water to a boil.
COOK pasta 5 to 6 minutes, drain, place in large bowl and toss with melted butter.
ADD half of all cheeses to the pasta.
COMBINE eggs with half & half in a small bowl and mix well. Add mixture to pasta and mix well. Pour half of pasta mixture into baking dish. Sprinkle with half of remaining cheese. Add remaining pasta, and top with remaining cheese
BAKE at 350 degrees for 35 minutes or until bubbling around the edges.