Macaroni and Cheese   Mama Shirley's Baked Macaroni and Cheese
Recipe   1 pound elbow macaroni ¼ cup butter, softened to room
temperature ¼ cup flour 2 cups whole milk 8 ounces grated sharp
white cheddar cheese ( 2 ¼ cups) 1 teaspoon salt 1 teaspoon
coarsely ground black pepper 1 teaspoon paprika 2 Tablespoons
grated onion 3 eggs, beaten 1 cup whole milk ricotta 1 cup half
and half 8 oz. provolone cheese, cut in strips  For topping:  ¼
cup butter, melted 1 ½ cups soft bread crumbs 5 oz. parmesan
cheese, grated  Makes 6 -  servings   1. Cook macaroni in a
large pot of boiling water for 5 to 7 minutes, or until slightly
firm. Drain and rinse under cold water. Transfer to a large
bowl.  2. Melt butter in heavy-bottomed saucepan over low heat.
Remove pan from heat, add flour, and stir with a wooden spoon
until completely combined to make a roux. Set pan over medium
heat and cook roux until little bubbles form around the edges,
about 1 to 2 minutes.  3. Remove pan from heat and add milk,
stirring to blend. Return