Fontina Gruyere White Cheddar Mac and Cheese
Get ready to elevate your comfort food game with this indulgent Fontina Gruyere White Cheddar Mac and Cheese! This creamy, baked masterpiece boasts a rich blend of three decadent cheeses—savory Fontina, nutty Gruyere, and sharp white cheddar—smothering perfectly cooked elbow macaroni. A velvety béchamel sauce infused with Dijon mustard, garlic powder, and a hint of nutmeg adds layers of flavor, while golden, buttery panko breadcrumbs provide the ultimate crispy topping. Finished with a sprinkle of fresh parsley, this gourmet mac and cheese recipe is ideal for cozy family dinners, potlucks, or holiday gatherings. Perfectly balanced and irresistibly cheesy, this dish will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 cup Heavy cream
- 1 cup Fontina cheese, shredded
- 1 cup Gruyere cheese, shredded
- 2 cups White cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Garlic powder
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Panko breadcrumbs
- 2 tablespoons Unsalted butter (for breadcrumbs)
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). 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 medium saucepan, melt 4 tablespoons of butter over medium heat. When melted, whisk in the flour to create a roux. Cook for 1-2 minutes until the mixture is golden and smooth.
Gradually pour in the whole milk and heavy cream while whisking constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens and begins to bubble.
Reduce the heat to low and stir in the Fontina, Gruyere, and white cheddar cheeses a handful at a time. Stir until smooth and creamy.
Stir in the Dijon mustard, garlic powder, nutmeg, salt, and black pepper. Remove the cheese sauce from heat.
Combine the cooked macaroni and cheese sauce in a large mixing bowl. Toss until the macaroni is evenly coated. Transfer the mixture to the prepared baking dish, smoothing the top into an even layer.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and cook, stirring constantly, until the crumbs are golden brown.
Sprinkle the toasted breadcrumbs evenly over the macaroni and cheese in the baking dish.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the edges are bubbling and the top is golden brown.
Remove from the oven, garnish with freshly chopped parsley, and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 10.6 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 800 mg | 62% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 404 mg | 9% | |
*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.
