I enjoy this more sophisticated mac and cheese once in a while! In my opinion you can never have too many mac and cheese recipes. I love the flavors of the two cheeses used in this one. Another great thing is that this one is very quick to make.
In fact it’s much quicker than any other homemade Mac-n-cheese I’ve made. Just cook the noodles and stir everything together, all on the stove top.
Don’t worry, the kids will still love it.
Macaroni with Fontina and Gorgonzola Cheese
Ingredients
1 lb elbow macaroni, uncooked
1/4 lb Fontina cheese, shredded
1/4 lb gorgonzola, crumbled
2 tablespoons butter
1/2 cup half-and-half
fresh ground black pepper
1/2 cup fresh chives, Chopped
Directions
In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
In a colander, drain the macaroni and return it to the pot.
Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
Garnish with chopped chives.
More recipes you might enjoy.
Ramen Noodle Casserole
Grannies Mac and Cheese
Paula Deen’s Mac and Cheese
Recipe based on one by KelBel
Photo by * Parsley *