(Serves ~ 6 ppl)
1 Box Elbow Macaroni
1 1/4 Cup Irish Cheddar
1/3 Cup Manchego Muy Fuerte (very strong)
1/4 Cup Manchego Reserva (aged, best quality)
1/4 Cup Manchego Viejo (aged)
2/3 Cup Gruyere
1 medium onion, finely minced
1/4 Cup Seasoned bread crumbs²
1/2 cup Milk
2-3 Tbps Butter
Grate all cheeses, and set aside seperately. Finely mince an onion, and set aside.
In a large pot, bring 1 gallon of bring water to a boil, season generously with salt and olive oil. Add pasta noodles, boil approximately 8 minutes, or until al dente, drain, and set in a large foil pan.
Preheat oven to 325F
While macaroni noodles are still hot. Combine butter, onion, 3/4 of bread crumbs, 1 egg, 1/3 cup milk, and 1/3 of all cheese together until evenly coated.
Then continue to mix in each of cheeses separately. Use all but 1/4 cup of at least two of the 4 cheeses. While mixing in cheeses, add remainder of milk to ensure a semi wet and texture of the mixture; if it is too dry, add an additional egg.
Stir until all ingredients are well incorporated, and mixture has a semi-wet consistency that almost sticks to the spoon. Stir in salt, pepper and paprika to taste, and taste the mixture! You should be able to taste the different flavors of each cheese, a hint of onion, and hint of the paprika. Top the mixture off with a final dusting of the remaining breadcrumbs and cheese.
Bake in a 325F oven for approximately 45 minutes, or until macaroni is firmly set, the top of macaroni is browned, and the edges are slightly crisp.