Billionaire’s Macaroni & Cheese

Cook 1 pound elbow macaroni in a boiling pot of hot water until slightly firm.  Drain, rinse with cold water.  

Melt 1/4 cup butter in a heavy saucepan over low heat.

Remove pan from heat and make a roux of 1/4 cup flour; stir with a wooden spoon until completely combined.  Set the pan back on medium heat, cook roux until tiny bubbles form around the edges– 1 to 2 minutes.  Remove the pan, again, and add 2 cups milk; blend.  Return to heat one more time, stirring constantly until thickened.

Off the heat, add cheddar cheese (I used white extra-sharp cheddar.) of 8 ounces (2 1/4 cups).

Stir in 1 teaspoon salt, 1 teaspoon coarsely ground black pepper, 1 teaspoon paprika, and 2 tablespoons grated or minced onion.

Stir until melted, smooth texture for the sauce.  Fold into cooked, cooled macaroni.

Whisk 1 cup whole ricotta cheese into a bowl with 3 beaten eggs.  Add 1 cup of half-and-half milk.  Pour combination over macaroni.

Butter the baking pan/dish.  Place half of the macaroni into the pan; lay provolone cheese slices over the first half of pasta.

Then cover provolone with remaining macaroni.

For the topping, the crust, melt 1/4 cup butter.  Stir in 1 1/2 cups soft bread crumbs or panko crumbs, and 1 3/4 grated Parmesan.

Cover the dish with foil, bake at 350 for 30 minutes; remove foil for the last 10 or 15 minutes of baking.