Macaroni And Fontina Cheese Recipes

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FONTINA MACARONI AND CHEESE



Fontina Macaroni and Cheese image

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

Provided by Angie McGowan

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : ServingSize 1 Serving

MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)



Macaroni and Fontina Cheese (from the Dean and Deluca Cookbook) image

Provided by Food Network

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, thinly sliced
1 clove garlic, minced
4 small yellow and/or orange bell peppers, trimmed and cut into very thin strips
2 small zucchini (6 ounces total), cut crosswise into thin slices, then into thin strips
2 small yellow crookneck squash (6 ounces each), cut crosswise into thin slices, then into thin strips
Salt and freshly ground pepper to taste
8 ounces imported Italian penne or another short tubular shape
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 sprigs fresh rosemary
4 fresh sage leaves
1 bay leaf
1 1/2 cups milk
1 1/4 cups grated Italian fontina cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
  • Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
  • Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
  • Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.

MACARONI AND FONTINA CHEESE



Macaroni and Fontina Cheese image

This is what you would call "Adult Macaroni and Cheese", although your kids will love it too. Great dish to bring to a Pot luck. From the Dean and Deluca cookbook

Provided by JoJoStar

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
4 small orange bell peppers, trimmed and cut into very thin strips
2 small zucchini, cut crosswise into slices and then into thin strips
2 small crookneck yellow squash, cut crosswise and then into thin strips
salt and pepper
8 ounces penne
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 sprigs fresh rosemary
4 fresh sage leaves
1 bay leaf
1 1/2 cups milk
1 1/4 cups grated italian Fontina cheese

Steps:

  • Preheat oven to 425.
  • Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
  • Add the garlic and cook stirring for 1 minute.
  • Raise the heat slightly and add the bell peppers.
  • Cook stirring for 2 minutes.
  • Add the zucchini and yellow squash and cook stirring for 2 minutes.
  • Season with salt and pepper and set aside.
  • Cook the pasta in a large pot of salted water for 4 minutes.
  • Drain and rinse with cold water.
  • Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
  • Stir in the flour, rosemary, sage and bay leaf.
  • Cook, stirring constantly for 2 minutes.
  • Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
  • Strain the sauce and season with salt and pepper.
  • Return the pasta to the same large pot and stir in the sauce.
  • Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
  • Place the mixture in a deep glass baking dish.
  • Sprinkle with the remaining fontina cheese.
  • Bake for 20 minutes, until the pasta is brown and crusty on top.

Nutrition Facts : Calories 376.1, Fat 18.4, SaturatedFat 9.8, Cholesterol 49.9, Sodium 217.9, Carbohydrate 42.1, Fiber 6, Sugar 4.2, Protein 12.2

MACARONI AND FONTINA CHEESE



Macaroni and Fontina Cheese image

My husband loves Mac 'n Cheese, I don't. I found this recipe on the back of a box of elbows and adapted it to suit us both.

Provided by Sweetiebarbara

Categories     Cheese

Time 1h

Yield 1 Casserole Mac 'n Cheese, 8 serving(s)

Number Of Ingredients 8

8 ounces macaroni (uncooked)
3 tablespoons butter
1 medium onion (chopped, I use a large onion)
2 tablespoons flour
1/2 teaspoon salt
2 1/2-3 cups 1% low-fat milk
1/2 lb Fontina cheese (shredded)
1/2 cup parmesan cheese (freshly grated)

Steps:

  • Butter 2 quart casserole dish.
  • Cook macaroni, drain, rinse under cold water, and drain again.
  • Add macaroni to casserole dish.
  • Sauté onions in butter, over medium heat, until translucent and tender.
  • Stir in flour and salt, stirring constantly.
  • Slowly add milk stirring constantly to blend.
  • Remove from heat.
  • Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
  • Mix together gently, and pour into casserole dish, and mix with macaroni.
  • Top with remaining 1/4 cup Parmesan cheese.
  • Bake at 350° F 30-35 minutes, or until heated through and golden on the top.

PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE



Pancetta, Gruyere, Parmesan and Fontina Mac & Cheese image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound small pasta shells
2 tablespoons extra-virgin olive oil
8 ounces pancetta, diced
1 yellow onion, diced
2 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups milk, plus more if needed
2 tablespoons Dijon mustard
A few dashes hot sauce
2 cups shredded fontina cheese
2 cups shredded Gruyere
1 cup plus 2 tablespoons grated Parmesan
2 tablespoons panko

Steps:

  • Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
  • Preheat the oven to 400 degrees F.
  • Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
  • Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.

THREE-CHEESE MACARONI



Three-Cheese Macaroni image

This homemade version of the noodle favorite will make you forget about the boxed orange variety. A sauce made with three kinds of cheeses and a crunchy breadcrumb topping really separate this mac and cheese from its store-bought counterparts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h10m

Number Of Ingredients 12

1 stick unsalted butter, plus more for pie plates
1 cup panko breadcrumbs
5 cups whole milk
1/2 cup all-purpose flour
4 cups grated sharp cheddar cheese (10 ounces)
1 1/2 cups grated Gruyere cheese (4 ounces)
1 1/2 cups grated fontina cheese (4 ounces)
Coarse salt and freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 pound elbow macaroni

Steps:

  • Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
  • Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
  • Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
  • Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.

MUSHROOM-FONTINA MACARONI AND CHEESE



Mushroom-Fontina Macaroni and Cheese image

Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it. Try this one-pot version, and four tempting variations: Classic Mac, Jalapeno Mac, Bacon Mac, Primavera Mac.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 11

6 tablespoons unsalted butter
1 cup fresh breadcrumbs
1/4 cup grated Parmesan
8 ounces sliced cremini mushrooms
1/2 cup unbleached all-purpose flour
6 cups 2-percent milk
3/4 pound elbow macaroni
3 cups grated Fontina
1 cup grated Gruyere
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground pepper

Steps:

  • Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
  • Add mushrooms to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the thyme, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

Nutrition Facts : Calories 618 g, Fat 31 g, Fiber 2 g, Protein 30 g, SaturatedFat 19 g

CREOLE MACARONI AND CHEESE



Creole Macaroni and Cheese image

Use the best aged cheeses you can find. Any andouille sausage will work, but do not substitute. Just leave it out if you can't find any.

Provided by F. Craig Littlejohn

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 45m

Yield 8

Number Of Ingredients 15

1 (8 ounce) package elbow macaroni
1 cup andouille sausage, diced
4 tablespoons butter
¾ cup bread crumbs
½ cup grated Parmesan cheese
1 onion, chopped
2 stalks celery, chopped
1 tablespoon all-purpose flour
½ teaspoon paprika
½ teaspoon prepared mustard
1 ½ cups milk
1 cup grated Gruyere cheese
1 ½ cups shredded Cheddar cheese
kosher salt to taste
black pepper to taste

Steps:

  • Cook macaroni in a large pot of boiling water until al dente. Drain.
  • In a small pan, cook the andouille sausage over medium heat until done. Set aside. In the same pan, melt 1 tablespoon butter over medium heat. Add bread crumbs, and stir to coat. Cool, and then mix in Parmesan. Set aside.
  • In a medium saucepan, melt 1 tablespoon butter. Saute onions and celery until translucent. Transfer to a bowl.
  • In the same saucepan, melt 1 tablespoon butter over medium heat. Whisk in the flour, to make a white roux. Try not to let the roux brown at all, it should be white. Mix in paprika and mustard, then stir in milk. Bring to boil over medium heat, then add Gruyere and Cheddar cheeses. Simmer, stirring often, until thick enough to coat the back of a spoon, about 10 minutes. Season with salt and pepper to taste.
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 in pan, or similar sized casserole dish. Transfer cooked macaroni to the dish, and toss in the andouille sausage and sauteed vegetables. Stir in the cheese mixture. Sprinkle the breadcrumb and Parmesan mixture evenly over the top.
  • Bake for 20 minutes, or until crust turns golden brown.

Nutrition Facts : Calories 481.2 calories, Carbohydrate 34 g, Cholesterol 76.7 mg, Fat 28.6 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 15.1 g, Sodium 656.2 mg, Sugar 4.5 g

PENNE WITH BUTTER AND FONTINA



Penne with Butter and Fontina image

Categories     Cheese     Dairy     Pasta     Side     Vegetarian     Quick & Easy     Dinner     Fontina     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 4

8 ounces penne pasta
1 4-ounce piece Fontina cheese, very thinly sliced
1/4 cup (1/2 stick) butter
2 teaspoons chopped fresh oregano

Steps:

  • Preheat oven to 400°F. Butter 11x7-inch glass baking dish. Cook penne pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Arrange a third of pasta in prepared dish. Sprinkle with salt and pepper. Arrange half of Fontina cheese slices over pasta. Repeat layering. Top with remaining pasta. Sprinkle pasta with salt and pepper. Dot with butter.
  • Bake pasta uncovered until Fontina melts, about 10 minutes. Toss pasta. Bake 2 minutes longer. Season pasta to taste with salt and pepper. Sprinkle chopped oregano over pasta and serve immediately.

FONTINA CHICKEN & PASTA BAKE



Fontina Chicken & Pasta Bake image

Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

1 package (16 ounces) uncooked spiral pasta
4 teaspoons olive oil, divided
2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 cups chicken broth
1-1/2 cups shredded fontina cheese, divided
4 teaspoons minced fresh oregano or 1-1/4 teaspoons dried oregano
1/2 teaspoon pepper
2 packages (6 ounces each) fresh baby spinach, coarsely chopped
2 medium tomatoes, chopped

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 601 calories, Fat 22g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 1362mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 6g fiber), Protein 42g protein.

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From smells-like-home.com


MACARONI AND FOUR CHEESES - ANDREW ZIMMERN
Instructions. In a large pot of salted boiling water, cook the pasta until very al dente. Drain the pasta, reserving 1/2 cup of pasta water. Reserve. Prepare the four cheeses (parmesan, pecorino romano, taleggio, and fontina). Melt the butter in a saucepan over medium heat. Add the flour and stir to combine, cook for 1 minute.
From andrewzimmern.com


FONTINA MACARONI AND CHEESE - RED GOLD
Preheat oven to 400° F. In a large saucepan melt butter over medium-high heat. Add garlic and sauté for 1 minute. Whisk in flour and cook the roux (butter-flour mixture) for 1 minute. Add the cream, nutmeg and cream cheese; whisk to combine. Bring to a simmer and whisk until the mixture is thick and smooth. Stir in the Fontina cheese and ...
From redgoldtomatoes.com


CREAMY MUSHROOM-FONTINA PASTA - BROWN EYED BAKER
2013-04-09 Instructions. Cook the pasta until al dente, according to the package directions. Drain and reserve ¾ cup of the cooking water. Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Sauté half of the mushrooms, stirring occasionally, for 7 minutes; transfer to a plate.
From browneyedbaker.com


PANERA FONTINA GRILLED CHEESE RECIPE - THERESCIPES.INFO
Make this copycat Panera Bread grilled cheese from home ... top mastercook.com. 1 tablespoon unsalted butter. 1 tablespoon mayonnaise. 1 slice monterey jack. 2 slices fontina cheese. 1 slice sharp white cheddar.Directions.
From therecipes.info


FONTINA AND SPINACH PASTA | MY NOURISHED HOME
Follow package instruction for cooking pasta al dente. In a large skillet, heat olive oil over medium heat. When oil is warm, add minced garlic and cook for 1 minute or until fragrant. Add sliced shallots, salt and pepper, and 1/2 cup vegetable broth. Allow …
From mynourishedhome.com


MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)
2019-05-02 Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.Â
From recipenet.org


BAKED PENNE PASTA WITH PROSCIUTTO AND FONTINA | SARA MOULTON
2021-11-17 In a large bowl combine the pasta with lukewarm, well salted, water to cover and let stand for 45 minutes. Lightly oil six 1-cup cup mini casseroles, arrange on a rimmed sheet pan and set aside. Lightly oil six 1-cup cup mini casseroles, arrange on a …
From saramoulton.com


FONTINA SHEET PAN MAC AND CHEESE - BELGIOIOSO CHEESE
Directions. Preheat oven to 450°F. In a large pot of salted water, cook pasta until barely al dente. Drain and set aside. Heat heavy whipping cream in a large saucepan over low heat. Add shredded BelGioioso Fontina cheese, stirring constantly until cheese is melted. Add cooked pasta to cheese sauce, stirring to coat. Add salt and pepper to taste.
From belgioioso.com


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