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1
Cook pasta in salted water until al dente, drain.
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2
In 1 T butter, saute onion for 2 mins and add garlic cooking for another 1 minute.
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3
While pasta water is heating, beat the egg well in a medium bowl.
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4
In a 16 oz measuring cup, pour the Evaporated Milk and heat in microwave until right below a boil.
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5
Start whisking a fews drops of warmed milk into the egg.
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6
Continue doing this until you've used about half the milk.
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7
Pour the remaining milk in and mix well.
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8
(This process will keep egg/milk from curdling).
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9
Set aside.
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10
In a medium pot over medium heat, melt remaining butter and add flour slowly whisking until crumbly.
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11
Continue whisking for another minute to heat thru the flour.
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12
Over medium high heat, slowly add milk mixture until it starts to thicken.
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13
Whisk in chicken broth and heat for a minute of so, lower temp back to medium and add sour cream, and 2 cups of cheddar a handful at a time, continuing to whisk throughout.
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14
Crumble the fontini cheese into mixture, stirring until nice and smooth and never to a boil.
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15
Add Dijon mustard, salt and pepper.
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16
Taste for seasoning and adjust at this time.
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17
Add cheese sauce to the pasta pot and mix well.
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18
Pour in an 8x8 casserole dish.
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19
Sprinkle with the remaining 1/2 cup cheddar (I use more) and sprinkle the bread crumbs on top.
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20
Bake in a pre-heated 350 oven for 25-30 minutes.
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21
Let sit 5 mins before serving.
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22
Note: This recipe tastes even better if you can prepare ahead of time, refrigerate and reheat before serving.
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23
Either way, it's delicious!
