Best Fontina And Mascarpone Mac N Cheese Recipes

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FONTINA MACARONI AND CHEESE



Fontina Macaroni and Cheese image

Add a gourmet touch to a classic comfort food with the addition of rich and nutty fontina cheese.

Provided by Angie McGowan

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 tablespoon grated or very finely chopped onion
2 cups milk
2 cups shredded fontina cheese (8 oz)
1 tablespoon chopped fresh thyme leaves

Steps:

  • Cook and drain macaroni as directed on package.
  • In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and thyme. Stir with whisk until smooth. Stir in drained macaroni.
  • Serve with additional thyme if desired.

Nutrition Facts : ServingSize 1 Serving

MACARONI AND FONTINA CHEESE



Macaroni and Fontina Cheese image

This is what you would call "Adult Macaroni and Cheese", although your kids will love it too. Great dish to bring to a Pot luck. From the Dean and Deluca cookbook

Provided by JoJoStar

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
4 small orange bell peppers, trimmed and cut into very thin strips
2 small zucchini, cut crosswise into slices and then into thin strips
2 small crookneck yellow squash, cut crosswise and then into thin strips
salt and pepper
8 ounces penne
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 sprigs fresh rosemary
4 fresh sage leaves
1 bay leaf
1 1/2 cups milk
1 1/4 cups grated italian Fontina cheese

Steps:

  • Preheat oven to 425.
  • Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
  • Add the garlic and cook stirring for 1 minute.
  • Raise the heat slightly and add the bell peppers.
  • Cook stirring for 2 minutes.
  • Add the zucchini and yellow squash and cook stirring for 2 minutes.
  • Season with salt and pepper and set aside.
  • Cook the pasta in a large pot of salted water for 4 minutes.
  • Drain and rinse with cold water.
  • Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
  • Stir in the flour, rosemary, sage and bay leaf.
  • Cook, stirring constantly for 2 minutes.
  • Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
  • Strain the sauce and season with salt and pepper.
  • Return the pasta to the same large pot and stir in the sauce.
  • Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
  • Place the mixture in a deep glass baking dish.
  • Sprinkle with the remaining fontina cheese.
  • Bake for 20 minutes, until the pasta is brown and crusty on top.

Nutrition Facts : Calories 376.1, Fat 18.4, SaturatedFat 9.8, Cholesterol 49.9, Sodium 217.9, Carbohydrate 42.1, Fiber 6, Sugar 4.2, Protein 12.2

MACARONI AND FONTINA CHEESE



Macaroni and Fontina Cheese image

My husband loves Mac 'n Cheese, I don't. I found this recipe on the back of a box of elbows and adapted it to suit us both.

Provided by Sweetiebarbara

Categories     Cheese

Time 1h

Yield 1 Casserole Mac 'n Cheese, 8 serving(s)

Number Of Ingredients 8

8 ounces macaroni (uncooked)
3 tablespoons butter
1 medium onion (chopped, I use a large onion)
2 tablespoons flour
1/2 teaspoon salt
2 1/2-3 cups 1% low-fat milk
1/2 lb Fontina cheese (shredded)
1/2 cup parmesan cheese (freshly grated)

Steps:

  • Butter 2 quart casserole dish.
  • Cook macaroni, drain, rinse under cold water, and drain again.
  • Add macaroni to casserole dish.
  • Sauté onions in butter, over medium heat, until translucent and tender.
  • Stir in flour and salt, stirring constantly.
  • Slowly add milk stirring constantly to blend.
  • Remove from heat.
  • Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
  • Mix together gently, and pour into casserole dish, and mix with macaroni.
  • Top with remaining 1/4 cup Parmesan cheese.
  • Bake at 350° F 30-35 minutes, or until heated through and golden on the top.

MACARONI WITH FONTINA AND GORGONZOLA CHEESES



Macaroni With Fontina and Gorgonzola Cheeses image

In my opinon, you can never have too many mac and cheese recipes. A slightly more sophisticated version of the classic macaroni and cheese. Don't worry the kids will still love it.

Provided by KelBel

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb elbow macaroni, uncooked
1/4 lb Fontina cheese, shredded
1/4 lb gorgonzola, crumbled
2 tablespoons butter
1/2 cup half-and-half
fresh ground black pepper
1/2 cup fresh chives, Chopped

Steps:

  • In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
  • In a colander, drain the macaroni and return it to the pot.
  • Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
  • Garnish with chopped chives.

Nutrition Facts : Calories 725.7, Fat 28, SaturatedFat 16.9, Cholesterol 80.7, Sodium 693.5, Carbohydrate 87.8, Fiber 3.8, Sugar 3.8, Protein 29.4

MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)



Macaroni and Fontina Cheese (from the Dean and Deluca Cookbook) image

Provided by Food Network

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, thinly sliced
1 clove garlic, minced
4 small yellow and/or orange bell peppers, trimmed and cut into very thin strips
2 small zucchini (6 ounces total), cut crosswise into thin slices, then into thin strips
2 small yellow crookneck squash (6 ounces each), cut crosswise into thin slices, then into thin strips
Salt and freshly ground pepper to taste
8 ounces imported Italian penne or another short tubular shape
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 sprigs fresh rosemary
4 fresh sage leaves
1 bay leaf
1 1/2 cups milk
1 1/4 cups grated Italian fontina cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
  • Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
  • Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
  • Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.

FONTINA & PARMESAN MAC AND CHEESE



Fontina & Parmesan Mac and Cheese image

There's something amazingly special about creamy, rich, melty, cheese. The kind that makes you smile upon entering your mouth, the kind that you dream about when you think about macaroni and cheese. The marriage between cheese {and not just any kind of cheese} and noodles in this dish is heaven. I am known as a macaroni and cheese freak but this recipe puts my love for this comfort-food-beauty on a whole new level. And not to mention this does not come from a box, there is no velveeta block involved...and it is not waste line conscious. Relish in the goodness of cheese my little foodies :) This recipe is adapted from my own macaroni and cheese trial-and-error and Annie's Eat's inspiration with Fontina cheese.

Provided by catherine.mcfarland

Categories     Weeknight

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb cavatappi pasta, shell or 1 lb tubular pasta
4 -5 tablespoons butter
1 1/2 cups heavy cream
1 cup grated domestic fontina
3/4 cup grated parmesan cheese, divided
garlic salt (to taste)
pepper (to taste)
Emeril's Original Essence (to taste)
grated nutmeg (to taste)
1 teaspoon chopped parsley
3/4 cup panko breadcrumbs

Steps:

  • Preheat oven to broil (high or low, depending on your oven intensity). Heat a large pot of water until boiling, add salt to boiling water until it's "salty like the sea". Cook the pasta till al dente, and drain.
  • Melt 4-5 tablespoons of butter over medium low heat until melted and add heavy cream. Warm cream until heated through, do not boil the cream. Add the spices and seasonings to taste, but remember to not over salt as the parmesan cheese is slightly salted. Remove from heat and all of the fontina cheese and 1/2 cup parmesan, stir until combined.
  • Pour the cheese sauce into the pasta and mix until well combined. Melt 1-2 tablespoons of butter and mix with Panko, remaining Parmesan cheese, parsley, and a pinch of garlic salt if you'd like.
  • Transfer pasta and cheese mixture to a baking dish, top with Panko mixture and broil until bubbly and toasty on top. Serve immediately.

Nutrition Facts : Calories 1122, Fat 63, SaturatedFat 38, Cholesterol 207.6, Sodium 841.2, Carbohydrate 103.5, Fiber 4.6, Sugar 5.1, Protein 35.2

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