Fontina and Mascarpone Mac N Cheese
Indulge in the ultimate comfort food with this creamy, decadent Fontina and Mascarpone Mac N Cheese. Featuring a luxurious blend of Fontina, mascarpone, and Parmesan cheeses, this baked mac and cheese elevates a beloved classic with its velvety texture and rich, complex flavors. Each bite is perfectly complemented by a golden, crispy breadcrumb topping infused with a hint of olive oil. A touch of garlic powder and mustard powder adds depth, making this dish irresistible for cheese lovers and pasta enthusiasts alike. Ready in just 40 minutes, this recipe is perfect for weeknight dinners, gatherings, or holiday side dishes. Serve it with a crisp green salad or roasted vegetables, and prepare to wow your taste buds!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups Fontina cheese, shredded
- 8 oz mascarpone cheese
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp ground mustard powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup breadcrumbs
- 1 tbsp olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until light golden and smooth.
Slowly pour in the milk, whisking constantly to avoid lumps. Cook the mixture over medium heat, stirring frequently, until it thickens slightly, about 5-7 minutes.
Reduce the heat to low and stir in the Fontina, mascarpone, and Parmesan cheeses until fully melted and smooth.
Add garlic powder, mustard powder, salt, and black pepper to the cheese sauce. Taste and adjust seasoning if needed.
Combine the cooked macaroni with the cheese sauce, mixing thoroughly to ensure all pasta is coated.
Pour the mac and cheese into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the breadcrumbs with olive oil until coated. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.4 g | 374% | |
| Saturated Fat | 173.8 g | 869% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7333 mg | 319% | |
| Total Carbohydrate | 415.0 g | 151% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 55.1 g | ||
| Protein | 189.4 g | 379% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 3791 mg | 292% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
