Fontina Mac & Cheese Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt.

Add 1 cup elbow macaroni and cook until just al dente according to package instructions (usually 7–8 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander and set aside.

Preheat the oven to 375°F (190°C) if you plan to bake the mac & cheese with topping. If serving stovetop, oven step is optional.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter until foamy but not browned (about 1–2 minutes).

Whisk in 3 tablespoons all-purpose flour and cook, whisking constantly, for 1–2 minutes to form a blond roux. Do not let it brown.

Slowly pour in 2 cups whole milk and 1 cup heavy cream while whisking to prevent lumps. Continue to cook and whisk until the mixture thickens and begins to simmer, about 4–6 minutes.

Whisk in 1 teaspoon dry mustard, 1 teaspoon hot sauce, 1/4 teaspoon freshly grated nutmeg, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Reduce heat to low. Add 3 cups shredded/cubed Fontina, a handful at a time, stirring until melted and smooth before adding more. Once mostly combined, stir in 1 cup shredded sharp cheddar until fully incorporated.

If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until the sauce reaches a creamy consistency that will coat the pasta.

Add the drained pasta to the sauce and gently fold to coat evenly. Cook together on low for 1–2 minutes to marry flavors.

In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, 1 tablespoon minced parsley, and 1/8 teaspoon black pepper. Toss to coat the crumbs.

Transfer the sauced pasta to a 2-quart baking dish, smoothing the top. Evenly sprinkle the breadcrumb mixture over the pasta.

Bake in the preheated 375°F (190°C) oven until the topping is golden and sauce is bubbling, about 15–18 minutes. For extra browning, broil 1–2 minutes—watch closely.

If not baking, spoon pasta into bowls and sprinkle optional topping on each serving for crunch.

Let the dish rest 5 minutes after baking to set. Garnish with a little extra chopped parsley and a grating of Parmesan if desired.

Serve hot.