1½ pounds elbow macaroni 2 tablespoons of butter, softened 1 teaspoon of Garlic Powder 6 ounces of Fontina cheese, ⅓" cubes 6 ounces of Gruyere cheese, ⅓" cubes 6 ounces of Sharp Cheddar, ⅓" cubes 1 8oz can of tomato sauce ½ cup heavy cream, plus more if you need it ½ teaspoon fresh Oregano, minced fine 1 large egg yolk 2 oz Parmesan, shredded 6 fresh Basil leaves, thinly sliced
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Stir together the butter and garlic, set aside. Cook the macaroni in salted water until al dente, 7-9 minutes. Drain and toss with the garlic butter. Set aside. In a large pot, melt the first three cheeses with the tomato sauce and cream over LOW heat, stirring until completely melted. Whisk the egg in a small bowl and temper with about a tablespoon of the cheese sauce. Whisk the egg yolk into the pot quickly. Remove from the heat and gently stir in the cooked macaroni until well combined. Pour onto a serving platter and top with the shredded Parmesan and basil.