Fontina & Parmesan Mac and Cheese
photo by catherine.mcfarland
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 453.59 g cavatappi pasta, shell or 453.59 g tubular pasta
- 59.16-73.94 ml butter
- 354.88 ml heavy cream
- 236.59 ml grated domestic fontina
- 177.44 ml grated parmesan cheese, divided
- garlic salt (to taste)
- pepper (to taste)
- Emeril's Original Essence (to taste)
- grated nutmeg (to taste)
- 4.92 ml chopped parsley
- 177.44 ml panko breadcrumbs
directions
- Preheat oven to broil (high or low, depending on your oven intensity). Heat a large pot of water until boiling, add salt to boiling water until it's "salty like the sea". Cook the pasta till al dente, and drain.
- Melt 4-5 tablespoons of butter over medium low heat until melted and add heavy cream. Warm cream until heated through, do not boil the cream. Add the spices and seasonings to taste, but remember to not over salt as the parmesan cheese is slightly salted. Remove from heat and all of the fontina cheese and 1/2 cup parmesan, stir until combined.
- Pour the cheese sauce into the pasta and mix until well combined. Melt 1-2 tablespoons of butter and mix with Panko, remaining Parmesan cheese, parsley, and a pinch of garlic salt if you'd like.
- Transfer pasta and cheese mixture to a baking dish, top with Panko mixture and broil until bubbly and toasty on top. Serve immediately.
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Reviews
-
First, I know how can I rate something 5 stars if I haven't made the exact recipe? Well, I'll tell ya. Lol. Growing up Italian, I've have been eating something so similar to this minus the "essence" I use other herbs. I mean, really how could fontina, cream, pasta, butter, toasted bread crumbs not be delicious?! I will update once I've have followed the exact recipe!