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Fontina Macaroni and Cheese

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Fontina Macaroni and Cheese
  • Prep 15 min
  • Total 30 min
  • Servings 4
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Add a gourmet touch to a classic comfort food with the addition of rich and nutty fontina cheese.
By Angie McGowan
Updated Apr 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

Nutrition Facts are not available for this recipe
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