Smoky Fontina Mac Recipes

SHANNON'S SMOKY MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
• Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
• Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

MACARONI AND FONTINA CHEESE

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.

FONTINA MACARONI AND CHEESE

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.