Gruyere and Fontina Macaroni and Cheese - A rich and creamy macaroni and cheese with a crunchy onion topping.
The other night I made my Fontina Stuffed Chicken Marsala again and had a bit of Fontina cheese leftover. Okay, I'll admit it, I always buy double (okay, fine, maybe triple) the amount of Fontina I need. I can't help it, having it in the fridge gives me an excuse to come up with new ways to use it. By far my favorite cheese to cook with. It melts so wonderfully. If you haven't tried it before, now is the time to give it a try!
I started searching and found a Mac and Cheese recipe that sounded promising. The recipe only had Fontina and Parmesan but I had a chunk of Gruyere in the fridge too, so I just adapted the recipe a bit to fit my taste. Have you noticed by now, that I tend to have a lot of cheese laying about? It's one of my guilty pleasures!
This mac and cheese is rich enough to be a meal on it's own but if you're someone who needs meat to complete a meal, you could totally throw some grilled chicken (or leftover rotisserie chicken) right into this macaroni. This also makes a great side to chicken, pork or beef!
My only very important piece of advice on this dish is to not forget about it once it's under the broiler. I got side tracked and it went about 2 minutes too long as you can see by some of the burnt bits in the photos.
 Fontina is my favorite "melting" cheese, what is yours?
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Gruyere and Fontina Macaroni and Cheese
Ingredients
- 8 oz elbow pasta dry
- 2 T butter
- 2 T flour all purpose
- 2.5 C milk
- ½ teaspoon salt
- ÂĽ teaspoon white pepper
- ÂĽ teaspoon garlic powder
- 4 oz fontina cheese shredded/grated
- 4 oz gruyere cheese shredded/grated
- ÂĽ C fried onion strings crushed
- ÂĽ C parmesan cheese grated
Instructions
- Cook macaroni according to package. Drain. Butter a 2Q casserole dish and add macaroni.
- Preheat oven to broil.
- In a saucepan, melt butter over medium heat. Whisk in flour. Cook 1 min. Slowly whisk in milk, garlic powder, salt and pepper. Cook, whisking often, over medium heat, just until mixture starts to thicken.
- Remove from heat and stir in fontina and gruyere cheeses. Pour mixture over macaroni and stir well.
- Sprinkle macaroni mixture with crushed fried onions and parmesan cheese.
- Place under broiler, just until browned, about 3 min.
Patty Haxton Anderson says
I am so loving this recipe and I really like the fried onion strings for another crunch!!!
Cindy @ Hun... What's for Dinner? says
This is a great mac n cheese recipe. LOVE gruyere and the addition of the onion strings!
Catherine says
Dear Christine, this looks fantastic! What a comforting and delicious dish. xo, Catherine
The Food Hunter says
I love fontina and I love this recipe!
Ashley @ Wishes & Dishes says
Great use of that leftover cheese! Fontina is actually my favorite kind of cheese. If it was cheaper, I'd eat it every day 🙂
Brenda Bennett says
I'm a Fontina lover myself and this sounds delicious for sure!
heather | girlichef says
Oh, this does look rich and insanely delicious and comforting. I'm kind of partial to those dark bits - yummmmm.
Healing Tomato says
I really like Mac and cheese. Never tried it with Gruyere and Fontina, so, this should be fun.
Brandy M says
I have been looking for a new type of Mac and Cheese. The last one I made, well let's just say that it was not a success! This one looks awesome!
Joanne T Ferguson says
I love the combination of the ingredients in your mac and cheese! YUM! Pinned and shared!
Debra Clark says
Mac 'n Cheese is the best, brings back so many great memories. Yours looks amazing!!! I want that crunchy part on the top, yum!
Martha @ A Family Feast says
You had me a grueyere and fontina...and mixed into mac and cheese with those crispy onions on top....HEAVEN!
foodyschmoody says
Thanks Martha! I just couldn't help myself w/ this one 🙂
Joy @ Joy Love Food says
I love both gruyere and fontina, this is my kind of mac and cheese, it sounds delicious!
Lauren @ Healthy Delicious says
I gasped when I saw this - it looks so creamy and fabulous! I'm also a huge fan of gruyere. And fontina. Meunster also melts really nicely.
kellie @ The Suburban Soapbox says
I always have extra cheese lying around for...you know, a cheese emergency. Or the apocalypse or a kick butt mac and cheese recipe...like this! Love the crust on top, that's the best part.
kirstadee says
I'm a really bad judge of this--how many would you say the recipe feeds? I'm thinking it will be perfect for my almost two-year old's birthday!
foodyschmoody says
8 oz of dry macaroni will result in 4 C of cooked pasta. I guess it depends if this is the main dish or the side and how big your appetites are. If you plan on 1 C serving size then 4 servings. I've never been one to go by the ridiculously small portions the boxes read. I think most macaroni pasta boxes say the serving size is 1/2 C!!! Does that help? This fed me and my husband plus 2 small kids.
Angela says
I just made this! Excellent!
foodyschmoody says
Yea! So glad you enjoyed it!