Macaroni With Fontina and Gorgonzola Cheeses

Total Time
Prep 10 mins
Cook 10 mins

In my opinon, you can never have too many mac and cheese recipes. A slightly more sophisticated version of the classic macaroni and cheese. Don't worry the kids will still love it.

Ingredients Nutrition


  1. In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
  2. In a colander, drain the macaroni and return it to the pot.
  3. Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
  4. Garnish with chopped chives.


Most Helpful

I'm giving this 5 stars based on ease of cooking and ingredients. I'm going to add cooked chicken breast chunks mixed with Frank's Hot Sauce and chopped celery to this to make it a buffalo chicken pasta - thanks for a great base dish!

Montana Ma March 06, 2012

I really don't know why no one has mentioned this is WAY too much macaroni. We loved this recipe, but the macaroni should be 8 oz.

ldavis April 28, 2013

I thouroughly enjoyed this more sophisticated mac and cheese! I loved the flavors of the two cheeses used in this. I stirred some chives right into the mixture as well as using some for garnish. Another great thing is that this is very quick to make. Thanx for sharing!

*Parsley* April 22, 2011

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