| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 pound macaroni
- Salt
- 1 cup heavy cream
- 2 tablespoons butter
- 1 clove garlic, peeled
- 1/2 cup grated fontina
- 1/2 cup crumbled goat cheese (chevre)
- 1/2 cup grated Parmesan
- 1/2 cup grated Romano
- Freshly ground black pepper
- Minced fresh parsley, as needed
Instructions
- Cook the macaroni according to the package directions in lightly salted water, leaning toward the al dente side. Do not overcook!
- Put the cream, butter and garlic clove into a Dutch oven and heat on the stove over low heat. When the cream is hot, add the fontina, goat cheese, Parmesan and Romano.
- Drain the macaroni (reserving some of the cooking water if needed) and add it to the pot. Stir gently to combine, adding hot macaroni water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add about 1/2 teaspoon salt if needed. Add some pepper and minced parsley and stir. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 471 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 78 mg |
| Sodium | 380 mg |
| Serving Size | 1 of 8 servings |
| Calories | 471 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 78 mg |
| Sodium | 380 mg |
Reviews
I know PW has more traditional mac and cheese recipes that use a roux and while this version is very tasty, without that roux to maintain creaminess and add structure this cannot be made much in advance or frozen for later. It is absolutely creamy and delicious when served immediately.
My picky family loves this recipe…I use smoked Gouda, fontina, goat and Parmesan. I also use a lot more garlic! Yum!
I thought this recipe was horrible. It turned into cement after refrigeration. Whoever makes this, be sure to add some water to the pan and let it soak. I didn’t and it was a nightmare to scrub clean.
I love this recipe I make it every year for my summer party with about 60-70 people and they all love it!!
Which cookbook can this recipe be found in?
Awesome recipe!!! I substituted the Romano for cheddar and it worked great. So easy and delicious.
This is very good. I just change up the cheeses according to taste preference. I use sharp and gruyere instead of fontina and romano. I also put it in a baking dish add more sharp cheese at the top along with dabs of butter and bake at 350 for about 15-20min until bubbly and golden brown. Yummy!!
Not one of our favorite. We prefer a sharper cheese.
Wish I’d read the reviews first. I love homemade mac & cheese. I love all the cheeses in this recipe so seemed worth a try; but apparently I don’t like them all melted/mixed together. It was an expensive salty tasting mess. The addition of some broccoli might have helped. I make awesome mac & cheese and will stick to my own recipe from here on out.
It was ok. But when you consider the cost of all the different cheeses, it came out to be $23. Granted there was a lot of leftovers but no one wants to eat 3 day leftover mac and cheese no matter what it cost. Doubt I will make it again, but, if I do, I would make half the recipe unless I was feeding a crowd. Why do all these all chefs say “this is the best (fill in the blank)” when it’s clearly not and why don’t they telll you that what amounts to a side dish will cost so much? I made it with the meatloaf she had on the same episode and even that was cheaper and to be honest, better.