I love a good homemade macaroni and cheese…you know, the kind that does not call for a package of orange “cheese” powder. Don’t get me wrong. There are times when the powdered stuff hits the spot. I can’t really think of any of those times right now but I have had my fair share of the processed mac n’ cheese before so I won’t show any disrespect.
Back to homemade macaroni and cheese. I love the process of making a roux, adding the milk and cheese, and then seasoning it any way I want. In this case, I used fontina and parmesan cheeses for that creamy, salty flavor. I added dry mustard and nutmeg for those “unknown” mac and cheese background flavors we all know and love. The reality is that you can use the base of this recipe (the roux) and make whatever you want. Switch up the cheeses. Add some onion or garlic powder, or even some cayenne pepper. Do your own thing today!
Fontina Macaroni and Cheese Recipe
4 oz Package pasta – elbows, spirals, bowties, etc.
2 Tbsp Butter
2 Tbsp Flour (All Purpose)
2 Cups Milk
1 1/2 Cups Fontina cheese, grated
1/2 Cup Parmesan cheese, freshly grated
3/4 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Nutmeg
1/4 tsp Ground dry mustard
1/4 Cup Fontina cheese, grated
2 Tbsp Butter, cubed
1 Cup Seasoned bread crumbs
- Prepare pasta according to package directions, subtracting about 2 minutes from cooking tome to ensure a hard al dente. This will ensure the pasta does not overcook in the oven.
- Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Add flour and whisk for 2 minutes. Whisk in milk gradually. Continue whisking until thickened, about 4 minutes. Remove from heat.
- Add salt, pepper, mustard, and nutmeg. Add in cheeses. When smooth, add pasta.
- Spoon pasta into buttered baking dish. Top with breadcrumbs, then dot with butter.
- Bake at 350 degrees for 15 minutes. Let stand for 10 minutes before serving.