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Fontina Macaroni and Cheese

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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    786

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

Angie McGowan Recipe by Angie McGowan
April 26, 2012

Ingredients

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

Directions

  • 1 Cook and drain macaroni as directed on package.
  • 2 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.
  • 3 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.
  • 4 Serve with additional thyme if desired.

Expert Tips

After cooking but before adding cheese, if sauce is lumpy, either strain or add to a blender and turn on high until smooth before adding cheese.

For a crunchy top crust, spread macaroni and cheese in a baking dish, and place under the broiler for a few minutes, watching carefully, until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
554.7
% Daily Value
Total Fat
28.2g
43%
Saturated Fat
17.0g
85%
Cholesterol
93.2mg
31%
Sodium
1091.5mg
46%
Total Carbohydrate
49.0g
16%
Dietary Fiber
1.8g
7%
Sugars
8.5g
Protein
25.7g
% Daily Value*:
Vitamin C
1.80%
2%
Calcium
46.60%
47%
Iron
6.10%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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