Mac & Cheese
6.5 cups milk
1 pound dry pasta shells
1/2 cup shredded cheddar cheese
1 cup shredded Fontina
1 cup Caputo 3-cheese blend Asiago,
Parmesan,Romano - divided in half.
1 cup Caputo breadcrumbs
In a large pot, bring the milk to a boil.
Add the pasta and stir constantly until the
pasta is just short of al dente, about
8 minutes. Turn off the heat, then add the
cheeses, one handful at a time stirring until
melted. Reserve 1/2 cup of the three-cheese
blend. Pour sauced noodles into a casserole
dish. Mix the remaining three-cheese blend
with the breadcrumbs, and scatter evenly
over the noodles. Put under the broiler until
the breadcrumbs are toasted.