Total Time
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.

Ingredients Nutrition


  1. Butter 2 quart casserole dish.
  2. Cook macaroni, drain, rinse under cold water, and drain again.
  3. Add macaroni to casserole dish.
  4. Sauté onions in butter, over medium heat, until translucent and tender.
  5. Stir in flour and salt, stirring constantly.
  6. Slowly add milk stirring constantly to blend.
  7. Remove from heat.
  8. Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
  9. Mix together gently, and pour into casserole dish, and mix with macaroni.
  10. Top with remaining 1/4 cup Parmesan cheese.
  11. Bake at 350° F 30-35 minutes, or until heated through and golden on the top.


Most Helpful

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.

LARavenscroft May 01, 2011

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.

Nancy H. January 15, 2017

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

Jenna L. October 02, 2016

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