My Family’s Favorite Pasta Recipe! I Cook It Every Weekend & Incredibly Easy & Delicious!

Measure and set aside 1 cup white cheddar cheese, 1 cup Fontina cheese, 2 cups Gruyere cheese, and 1 cup Parmesan or Pecorino.

Add 1 tsp salt to the ingredients.

Cook 12oz Elbow macaroni for 2–3 minutes less than the package instructions to achieve al dente.

Melt 5 tbsp of butter over medium heat.

Add 4 tbsp of flour and cook, stirring constantly, for 1 minute.

Pour 1 cup of milk into the mixture, stirring constantly.

Gradually add the remaining milk, whisking until the mixture is smooth and free of lumps.

Add 1/2 tsp Dijon powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/8 tsp cayenne pepper, and 1/4 tsp nutmeg.

Cook, stirring frequently, for about 5 minutes until it thickens to a smooth, creamy texture.

Turn the heat off, add the cheese, and give it a stir.

Drain the cooked pasta.

Add 1/2 tbsp butter to the drained pasta.

Pour the sauce over the macaroni and stir to combine.

Transfer the mixture back to the skillet.

Measure 3/4 cups of panko breadcrumbs.

Add 1/2 tsp salt and 1/2 tsp garlic powder.

Add 1 tbsp butter and mix well.

Top the mixture with a layer of breadcrumbs.

Bake over 180°C/360°F for 30 minutes or until the top is golden.

Bring water to a boil.

Add 1 tsp salt to the boiling water.

Add 3 cups penne pasta and cook according to package directions.

Drain the cooked pasta.

Add pasta to the egg mixture and mix well.

Season with salt and black pepper.

Add 1/2 tsp oregano.

Add cheese to the mixture.

Add 2 tbsp butter.

Put the pasta in the pan and flatten with a spoon.

Cover and fry for 10 minutes over low heat.

Flip using a plate.

Add some cheese on top.

Cover and cook until cheese melts.

Cook 2 onions over medium heat for 7 minutes until softened.

Stir occasionally while cooking.

Add a generous pinch of salt to the onions.

Reduce heat to low.

Cook for 25 minutes, stirring occasionally.

Add a generous amount of salt to boiling water.

Add 6 oz of pasta and cook according to package instructions al dente.

Add 2 tsp balsamic glaze to the onions.

Mix well and cook for another 3 minutes.

Set the onion aside.

Melt 1 tbsp butter.

Add 1 tsp freshly cracked black pepper.

Add 1 ladle of pasta water.

Cook for 1 minute until slightly thickened.

Add pasta to the pan and stir well.

Grate an even layer of parmesan cheese over the pasta.

Turn off the heat, let the cheese melt and stir the pasta.

Add the caramelized onions and stir again.

Return the pasta to the pan and add 2 tbsp butter.

Toss until the butter is melted.

Crack 1 egg right into the pasta.

Mix it quickly; the heat from the pasta will cook the egg.