Macaroni with Fontina and Gorgonzola Cheeses
Indulge in the ultimate comfort food with this decadent recipe for Macaroni with Fontina and Gorgonzola Cheeses. This creamy, baked pasta dish features perfectly cooked elbow macaroni coated in a rich, velvety sauce made with a trio of cheeses: creamy Fontina, tangy Gorgonzola, and savory Parmesan. A touch of garlic powder and black pepper enhances the cheesy goodness, while a golden, crispy panko breadcrumb topping adds the perfect textural contrast. Quick to prepare and oven-baked to perfection in just 30 minutes, this Italian-inspired masterpiece is ideal for family dinners or special occasions. Serve it as a stand-alone dish or pair it with a crisp green salad for a truly satisfying meal. Perfect for cheese lovers, this recipe hits all the right notes of indulgence and flavor.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3.5 cups Whole milk
- 0.5 cups Heavy cream
- 1.5 cups Fontina cheese, shredded
- 0.75 cups Gorgonzola cheese, crumbled
- 0.5 cups Parmesan cheese, grated
- 0.5 tsp Garlic powder
- 0.25 tsp Ground black pepper
- 0.5 tsp Salt
- 0.75 cups Panko breadcrumbs
- 1 tbsp Olive oil
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 and cook the macaroni until al dente according to package directions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream. Continue to whisk and cook until the mixture thickens, about 4-5 minutes.
Reduce the heat to low and stir in the Fontina, Gorgonzola, and Parmesan cheeses. Mix until completely melted and smooth.
Add the garlic powder, ground black pepper, and salt to the cheese sauce, stirring well to combine.
Fold the cooked macaroni into the cheese sauce, ensuring all the pasta is evenly coated.
Pour the macaroni mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture over the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove the dish from the oven and let it rest for 5 minutes before serving. Enjoy the creamy, cheesy delight!
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 9.1 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 619 mg | 48% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 331 mg | 7% | |
*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.
