Cheese Lovers Macaroni & Cheese
The three cheeses come together in my recipe like The three tenors singing an Italian aria, you just want more.
You’ll need:
- 1-lb of macaroni
- 5-cups of milk, heated in a pot
- 6-tbs butter
- 1/4-cup flour
- 1/4-cup minced shallots
- 2-garlic cloves minced
- 1-tsp of salt
- 1/2-tsp pepper
- 1/2 lb Fontina cheese shredded
- 1/2-lb Gruyere cheese shredded
- 1/4 lb Parmesan cheese grated
Directions:
- Place all the cheese in a bowl and toss with your hands to mix them together
- Reserve one cup of the cheese
- Cook the pasta 3/4 of the way in salted boiling water
- Melt the butter in a large heavy large pot
- Add the shallots, salt, pepper and sauté this for 5 minutes on a low heat and then add the garlic and sauté for 30 seconds more
- On a low heat add the flour and whisk for about 2 minutes you are making a light roux
- Add the hot milk and whisk until this has thickened about 2 minutes.
- Remove the pot from the heat stir in the cheese until fully melted
- Fold in the macaroni until fully mixed with the cheese
- Pour this into a baking dish and top with the reserved cup of cheese
- Bake in a preheated 350-degree oven for 30 minutes. Remove when the top is golden and the sides are bubbling
Let this rest for 5 minutes so it sets up. I got nothing else to say about this recipe other than it’s incredible.
Daniel Mancini
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