Photo: Home Restaurant

Serves 4

Ingredients

• 4 Tbsp. butter
• 1 large yellow onion, diced
• 1 Tbsp. garlic, minced
• 3 Tbsp. all purpose flour
• 4 cups whole milk
• 1 tsp. smoked paprika
• ½ tsp. ground nutmeg
• 2 tsp. salt
• 1 tsp. ground pepper
• ¾ cup grated extra-sharp Cheddar cheese
• ¾ cup grated Wisconsin Asiago cheese
• ¾ cup dry Jack cheese
• 1 pound elbow macaroni, cooked and drained
• ½ cup seasoned breadcrumbs

Directions

Preheat the oven to 400° F.

Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until they are very soft. Whisk in the flour, stirring until it turns light brown, about 3 minutes. Gradually whisk in the milk. Add in the paprika, nutmeg, salt and pepper. Lower heat and cook until the sauce is thickened, about 5 minutes.

Stir in all three cheeses. Once the cheese is melted add the cooked pasta and stir until the noodles are coated thoroughly. Transfer to a buttered 12- x 16-inch oven-safe dish. Sprinkle with the breadcrumbs and cook until crispy and bubbly, about 30 minutes.