In my opinion, you can never have too many mac and cheese recipes. This Macaroni with Fontina and Gorgonzola Cheese is quicker than any other homemade Mac-n-cheese I’ve made. Just cook the noodles and stir everything together, all stove top.
It’s also a slightly more sophisticated version than the classic macaroni and cheese. Don’t worry though, the kids will still love it.
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Macaroni with Fontina and Gorgonzola Cheese
Ingredients
- 1 lb elbow macaroni uncooked
- 1/4 pound Fontina cheese shredded
- 1/4 pound Gorgonzola crumbled
- 2 tablespoons butter
- 1/2 cup half-and-half
- fresh ground black pepper
- 1/2 cup fresh chives Chopped
Instructions
- 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.
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Recipe based on one by KelBel
Photo by * Parsley *