Posted by: Anja | February 8, 2011

Fontina Mac & Cheese

Mac & cheese is THE American dish. At least to my mind. It’s always mentioned in the movies and it is even served as a side dish in restaurants. Do you know about side dishes? They are supposed to be vegetables that you can eat together with your main dish, but somehow there are also weird things as side dishes like mac & cheese, apple sauce and hearty pies. Imagine eating a burger, fries, apple sauce and mac & cheese. Weird, isn’t it?

So this recipe is actually my first attempt at mac & cheese. It’s basically not much more than what the name suggests: It’s just simple pasta with loads of cheese and some heavy cream to create a sauce. Put it into the oven and a couple of minutes later, it’s done. Not much to it, but it looks kind of awesome when it comes out of the oven with the crumble topping. And actually that part is also the best part of this dish. This version is actually not really heavy compared to other mac & cheese variations that I’ve eaten so far, so that’s definitely a plus.

Fontina Mac & Cheese
idea adapted from Annie’s Eats

450g pasta
225g Fontina cheese
5 tablespoons of butter
240ml heavy cream
black pepper
40g Parmesan cheese
50g bread crumbs

First step: Preheat the oven to 200°C. Bring a large pot of water to boil, while it is heating up, grate the Fontina and Parmesan cheese separately. In a small bowl, mix the Parmesan and the bread crumbs, put aside.

Second step: Cook the pasta until nearly done (1-2 minutes underdone) in salted water. Drain it and put aside. Turn the oven to medium heat and melt four tablespoons of butter in the large pot. When melted, add the pasta and stir to coat with butter. Add the heavy cream and the Fontina cheese and stir a lot to mix everything up. Add pepper and salt to taste. Simultaneously, heat a small pan to medium heat.

Third step: Pour the pasta into a casserole dish. Melt one tablespoon of butter in the small pan and add the bread crumb/Parmesan mixture. Stir it for 1-2 minutes, it should clump slightly and get a bit crispy. Sprinkle on top of the pasta, then put the casserole into the oven.

Fourth step: Retrieve the mac & cheese after 20 minutes and enjoy warm!



  1. yeah nice

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