For those seeking a delectable and comforting dish, macaroni and fontina cheese from the Dean and Deluca cookbook is an outstanding choice. This classic comfort food combines the richness of fontina cheese with the tender texture of macaroni pasta, creating a symphony of flavors that will tantalize your taste buds. With its creamy and cheesy texture, this dish is perfect for a cozy meal on a chilly evening or as a side dish for any occasion. Join us as we explore the best recipe for this classic dish, taking you on a culinary journey that promises to delight and satisfy.
Check out the recipes below so you can choose the best recipe for yourself!
MACARONI AND FONTINA CHEESE
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
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
PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE
Provided by Anne Burrell
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
MACARONI AND FONTINA CHEESE
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
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.
FONTINA MACARONI AND CHEESE
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
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
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your macaroni and fontina cheese. Look for high-quality pasta, sharp fontina cheese, and fresh vegetables.
- Cook the pasta al dente: Al dente pasta is slightly firm to the bite and will hold its shape well in the cheese sauce.
- Make a roux: A roux is a mixture of butter and flour that helps to thicken the cheese sauce. It also adds a rich, nutty flavor.
- Use a variety of cheeses: In addition to fontina, you can also use Parmesan, Gruyère, or Asiago cheese in your macaroni and cheese. This will add depth and complexity to the flavor.
- Add some vegetables: Vegetables such as broccoli, cauliflower, or peas can add color, texture, and nutrients to your macaroni and cheese.
- Season to taste: Be sure to season your macaroni and cheese with salt, pepper, and other spices to taste.
- Serve immediately: Macaroni and cheese is best served immediately after it is made. However, you can also make it ahead of time and reheat it before serving.
Conclusion:
Macaroni and fontina cheese is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich, creamy sauce and tender pasta, it's sure to be a hit at your next gathering. So next time you're looking for a quick and easy meal, give macaroni and fontina cheese a try.
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