Prep 30 mins
Cook 30 mins
My husband loves Mac 'n Cheese, I don't. I found this recipe on the back of a box of elbows and adapted it to suit us both.
- 226.79 g macaroni (uncooked)
- 44.37 ml butter
- 1 medium onion (chopped, I use a large onion)
- 29.58 ml flour
- 2.46 ml salt
- 591.47-709.77 ml 1% low-fat milk
- 226.79 g Fontina cheese (shredded)
- 118.29 ml parmesan cheese (freshly grated)
- Butter 2 quart casserole dish.
- Cook macaroni, drain, rinse under cold water, and drain again.
- Add macaroni to casserole dish.
- Sauté onions in butter, over medium heat, until translucent and tender.
- Stir in flour and salt, stirring constantly.
- Slowly add milk stirring constantly to blend.
- Remove from heat.
- Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
- Mix together gently, and pour into casserole dish, and mix with macaroni.
- Top with remaining 1/4 cup Parmesan cheese.
- Bake at 350° F 30-35 minutes, or until heated through and golden on the top.
Had some Fontina cheese in the fridge that needed to be used so I went looking for a recipe and this is what I found. Very tasty mac & cheese. Made half of the recipe and DH said I should have made the entire recipe so he would have leftovers for lunch - guess I'll have to make it again! Thanks for posting this. Made for Zaar Cookbook Tag.
Excellent, easy and a nice change from the Muellers recipe I usually use. Leftovers freeze well - can you believe we had leftovers? I made this exactly per recipe but next time I might add diced cooked ham.
So simple yet so AMAZING! One thing I found out about Mac and cheese is simple is the key. I added a tbs of Heavy whipping cream and a hand full of fresh chives and it turned out so amazing! Wished I could afford the calories that comes with this though! It's definitely better than the original yellow Mac and cheese (gross) . Soft and simple