Fontina Macaroni and Cheese

Blogger Angie McGowan of Eclectic Recipes shares a fun twist on traditional mac and cheese.

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Prep Time 15 min
Total Time 30 min
Servings 4

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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.