Fontina Parmesan Mac and Cheese
Indulge in the ultimate comfort food with this creamy and decadent Fontina Parmesan Mac and Cheese. Crafted with a divine blend of fontina and Parmesan cheeses, this dish elevates classic mac and cheese to gourmet status. A velvety cheese sauce coats every bite of perfectly al dente elbow macaroni, while a golden breadcrumb topping adds irresistible crunch. The secret lies in the luscious roux-based sauce enriched with whole milk and seasoned to perfection. Baked to a bubbling, golden-brown finish, this easy-to-make dish is perfect for weeknight dinners or as a crowd-pleasing side at your next gathering. Add a sprinkle of fresh parsley for a pop of color and flavor! Keywords: Fontina mac and cheese, Parmesan cheese, baked mac and cheese, creamy macaroni and cheese, comfort food recipe.
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Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 2 cups Fontina cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 cup Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
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 4 tablespoons of unsalted butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour in the milk, whisking continually to avoid lumps. Cook for 5-7 minutes, until the mixture thickens and coats the back of a spoon.
Reduce the heat to low and whisk in the fontina and Parmesan cheeses until fully melted and smooth. Season with salt and black pepper.
Add the cooked macaroni to the cheese sauce and stir until fully 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 they are evenly moistened. Sprinkle the breadcrumbs over the top of the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool slightly before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
4640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 7396 mg | 322% | |
| Total Carbohydrate | 508.3 g | 185% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 70.8 g | ||
| Protein | 203.6 g | 407% | |
| Vitamin D | 11.9 mcg | 60% | |
| Calcium | 3773 mg | 290% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1752 mg | 37% | |
*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.
