Don’t you just love make the dishes that people ask for? My homemade Fontina Mac and Cheese is one of those dishes.
Recently, I had a long-time student share that my Fontina Mac and Cheese has become a holiday tradition in her home. Her husband and daughter insist on it for all special meals. I can’t tell you how much this story both humbles and brings me so much happiness all at the same time.
Such simple ingredients really do make magic when they are combined!Just mix milk products with half of the cheese.Sprinkle the rest on top and bake.
The person in my life that requests this dish is my son, Brandon. He is a second year college student that has left our nest empty. It fills me with joy to prepare this dish for him. My heart swells as I pick up the special ingredients, grate the cheese and slide this glorious dish in to be baked. But mostly because she says something funny like “oh mamma it’s goooood” when he sees it coming out of the oven! And it is!
I hope you will love this dish as much as we do
Fontina Mac and Cheese
1 pound cavatappi pasta
1 ½ cups heavy cream
3 cups whole milk
1 tablespoons flour
2 cups grated Fontina cheese
1 cup grated mozzarella cheese
¾ cup grated parmesan cheese
2 tablespoon finely chopped parsley
¾ teaspoon salt
¼ teaspoon pepper
Preheat oven to 450 degrees. Butter a 9×13 glass baking dish. Cook pasta in salted water to just al dente. Whisk seasoning and flour into cream and milk. Add half of the cheese to the milk mixture. Place cooked pasta into the prepared baking dish and pour milk mixture over pasta, stir to combine well. Sprinkle top of dish with remaining cheese. Bake 25 minutes, if top is getting too brown tent lightly with foil. Allow dish to sit for 10 minutes before serving.