Smoky Fontina Mac Recipes

CHEESE MAKER'S MAC AND CHEESE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
• Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.
• Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.
• Transfer the mixture to a grease baking dish.
• In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
• Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.
• Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
• Remove from the oven and rest for 5 minutes.
• Serve with fresh basil
• Enjoy!

SMOKED SALMON MAC AND CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
• Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
• Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
• Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.

FONTINA MACARONI AND CHEESE

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.