Recipe courtesy of Food Network Kitchen
Total:
55 min
Active:
25 min
Level:
None

Ingredients

Directions

1. Preheat the oven to 325 degrees F. Butter a 2 1/2-quart baking dish. Bring a large pot of salted water to a boil over medium heat. Add the penne and cook, until just al dente, about 5 minutes. Drain and transfer to a large bowl. Add the havarti, gouda, and fontina cheeses and 1 tablespoon butter to the hot pasta and stir gently until cheeses begin to melt.

2. In a medium bowl, whisk the egg, evaporated milk, paprika, half the garlic, 1/2 teaspoon salt and pepper. Stir the egg mixture into the macaroni pasta. Transfer to the prepared baking dish; bake covered for 10 minutes. 

3. Meanwhile, pulse the bread in a food processor with the olive oil, remaining garlic, and 1/4 teaspoon each salt and pepper; stir in the thyme leaves. 

4. Uncover the casserole, sprinkle the pasta with the breadcrumb mixture, and bake until bubbly and golden brown, about 15 minutes more. Serve immediately.

IDEAS YOU'LL LOVE

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Macaroni and Cheese

Recipe courtesy of Ree Drummond

Mac And Four Cheeses

Recipe courtesy of Ree Drummond

Macaroni and Cheddar Cheese

Recipe courtesy of Rachael Ray

Mac and Cheese

Recipe courtesy of Ina Garten

Jalapeno Popper Orzo Mac-n-Cheese

Recipe courtesy of Rachael Ray

Macaroni and 4 Cheeses

Recipe courtesy of Ellie Krieger

Macaroni and Cheese

Recipe courtesy of Michael Symon

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking