This version of baked macaroni and cheese is made with an Italian blend of cheeses- Provolone, Romano, Fontina, Asiago & Parmesan and a creamy Bechamel sauce.
Then, cook elbow macaroni according to package directions except reduce cooking time by 1 minute. Set a timer and do not overcook the pasta.
Italian Cheese Sauce
Meanwhile, in a large sauce pan on med/high heat, add butter and cook until nearly melted. Add flour and stir to make a roux.
Then, immediately add milk, a little at a time, while stirring roux (butter/flour) mixture. Continue to stir and let cook until it thickens, about 5 minutes.
Next, add cheeses, salt, pepper and stir until well combined. Turn off heat and let stand until pasta is done cooking.
Then, return pasta back to the pot in which it was cooked and stir in Italian cheese sauce.
Next, oil spray a 13 x 9 x 3 inch baking dish. Add the pasta and cheese sauce to the baking dish and sprinkle the bread crumbs on top.
Last, bake at 350F for 30 minutes.
Notes
Store leftovers in the refrigerator for up to three days or freeze for up to six months.