Fontina Macaroni and Cheese

fontina macaroni and cheese Entree
Fontina Macaroni and Cheese
  • Prep 15 min
  • Total 30 min
  • Servings 4

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

Angie McGowan
Updated April 26, 2012
Gold Medal Flour
Make with
Gold Medal Flour


cups uncooked elbow macaroni
tablespoons butter
tablespoons Gold Medal™ all-purpose flour
teaspoon salt
tablespoon grated or very finely chopped onion
cups milk
cups shredded fontina cheese (8 oz)
tablespoon chopped fresh thyme leaves


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  • 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

No nutrition information available for this recipe

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