Best Macaroni With Fontina And Gorgonzola Cheeses Recipes

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TRIPLE CHEEEEESY MACARONI AND CHEESE



Triple Cheeeeesy Macaroni and Cheese image

My very own adaptation of several Mac and Cheese recipes all rolled into one. It doesn't get more comforting than Macaroni and Cheese. Yummmmmmmmmy!

Provided by Malriah

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb curly macaroni, cooked
1/4 cup butter
2 cups milk
3 tablespoons flour
6 slices American cheese
1/4 cup parmesan cheese
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 small onion, chopped fine
1 teaspoon ground mustard
1 dash salt
8 ounces medium cheddar
1/4 cup breadcrumbs (optional)
1/4 teaspoon onion powder (optional)
2 tablespoons melted butter (optional)

Steps:

  • Melt butter in a saucepan.
  • Add flour and whisk well.
  • Allow to cook for a minute or two.
  • Add milk, pepper, onion and ground mustard.
  • Cook until smooth.
  • Tear american cheese slices into small pieces.
  • Cut Cheddar cheese into cubes.
  • Add cheeses to milk mixture.
  • Continue cooking until cheeses are throughly melted.
  • Place macaroni in a glass casserole dish.
  • Pour cheese sauce over macaroni.
  • Stir.
  • For topping, mix butter, bread crumbs and onion powder together.
  • Sprinkle over macaroni.
  • Bake in a 300 degree oven for 20 minutes.
  • Serve!

Nutrition Facts : Calories 782.5, Fat 45.6, SaturatedFat 28.2, Cholesterol 133, Sodium 939.5, Carbohydrate 57.8, Fiber 2.4, Sugar 1.8, Protein 35.3

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

FONTINA-GRUYERE-WHITE CHEDDAR MAC AND CHEESE



Fontina-Gruyere-White Cheddar Mac and Cheese image

Make and share this Fontina-Gruyere-White Cheddar Mac and Cheese recipe from Food.com.

Provided by hauckster

Categories     Cheese

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups skim milk
1/2 cup unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
1 lb shredded white cheddar cheese
4 ounces gruyere
6 ounces fontina

Steps:

  • In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
  • Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
  • Meanwhile, preheat the oven to 350°F Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
  • Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the cheeses and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
  • Bake for about 25 minutes, or until lightly golden and bubbling.

Nutrition Facts : Calories 654, Fat 36, SaturatedFat 21.4, Cholesterol 107.1, Sodium 940.8, Carbohydrate 50.8, Fiber 2.1, Sugar 2.5, Protein 31.4

MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Steps:

  • Preheat the oven to 450 degrees F.
  • Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

THREE-CHEESE MACARONI



Three-Cheese Macaroni image

This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and cheese from its store-bought counterparts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h10m

Number Of Ingredients 12

1 stick unsalted butter, plus more for pie plates
1 cup panko breadcrumbs
5 cups whole milk
1/2 cup all-purpose flour
4 cups grated sharp cheddar cheese (10 ounces)
1 1/2 cups grated Gruyere cheese (4 ounces)
1 1/2 cups grated fontina cheese (4 ounces)
Coarse salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound elbow macaroni

Steps:

  • Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
  • Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
  • Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
  • Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.

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.

BAKED ZITI WITH FOUR CHEESES



Baked Ziti With Four Cheeses image

I love macaroni and cheese. This version is terrific, with a crusty-cheesy layer on top and creamy-cheesy baked pasta in the middle.

Provided by evelynathens

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup butter
1/4 cup all-purpose flour
3 cups milk, scalded
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups grated gruyere cheese
2 cups grated fontina
1 cup grated parmesan cheese
1 lb ziti pasta or 1 lb penne
1 1/2 cups grated mozzarella cheese

Steps:

  • Melt butter over moderately-low heat, stir in flour and cook 3 minutes.
  • Remove from heat and whisk in hot milk.
  • Return pan to heat, bring to a boil, whisking, for 10 minutes.
  • Remove from heat and stir in nutmeg, ¾ tsp of salt and ¼ tsp of pepper.
  • In a small bowl, combine 1 cup of the Gruyere, ½ cup of the Fontina and ½ cup of the Parmesan; whisk cheese into the sauce, ½ cup at a time, until cheese is melted.
  • Season to taste.
  • Preheat oven to 390 degrees F.
  • Boil ziti until al dente.
  • Drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish.
  • Season with remaining ¼ tsp salt and ¼ tsp pepper.
  • Pour sauce over and combine.
  • Sprinkle remaining ½ cup Gruyere, ½ cup Parmesan, 1 ½ cups Fontina and all of the mozzarella.
  • Bake for 20 minutes, or until pale golden-brown.

Nutrition Facts : Calories 664.7, Fat 35.1, SaturatedFat 21, Cholesterol 116.2, Sodium 1044.5, Carbohydrate 51.5, Fiber 2, Sugar 2.5, Protein 34.9

SKILLET MACARONI AND CHEESE



Skillet Macaroni and Cheese image

I have another version of Skillet Macaroni and Cheese posted, but this one is different with the cheeses it includes and several other ingredients. In addition, it adds a bit of heat with the hot sauce. This recipe calls for homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground. The recipe is from Cook's Country.

Provided by CookingONTheSide

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
2 cups fresh breadcrumbs
salt
pepper
3 3/4 cups water, plus more as needed
1 (12 ounce) can evaporated milk
3 cups elbow macaroni
1 teaspoon cornstarch
2 teaspoons hot sauce
3 cups sharp cheddar cheese, shredded
2 cups monterey jack cheese, shredded

Steps:

  • Melt butter in large nonstick skillet over medium-high heat.
  • Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
  • Transfer to bowl and wipe out skillet.
  • Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
  • Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
  • Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
  • Simmer until slightly thickened, about 1 minute.
  • Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
  • Sprinkle with toasted bread crumbs.
  • Serve.

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

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