Thursday, February 23, 2012

smoked gouda 'n fontina mac & cheese

so i realized it has been a hot minute since i have done a recipe post and this one is beyond delicious on extra chilly days...or honestly any day it's that yummy. now with this recipe i did, as cheesy as it was i think i may add more gouda next time so feel free to put in a few extra dashes!

here's what you'll need:
pasta (you can go traditional and use elbow but i switched it up and went with trumpets)
2 cups of shredded gouda cheese
1/3 cup of fontina cheese
1/2 cup of grated parmesan cheese
4 cups of milk
4 tablespoons of butter
1/4 cup of flour
1 cup of breadcrumbs (you can either buy these at the grocery store or just make it yourself)
salt and pepper, to taste

  1. begin by melting your butter in a large skillet on medium-high heat; meanwhile cook the pasta to its directions reducing the cook time by 2 to 3 minutes since it will finish cooking in the oven

2.  once the butter is melted, add the flour and whisk together until smooth.

3.  begin adding in milk 1/4 cup at a time until completely blended in smooth; season with salt and pepper to taste.

4.  add in parmesan, gouda and fontina; whisk until blended. pre-heat your oven at 375.

5.  combine cheese sauce and pasta together

6. add the mixture to your cassarole dish

7. sprinkle the breadcrumbs all over the top and put in the oven for 25 minutes or until golden brown. then serve up and enjoy its cheesy goodness!


  1. Sounds delish but I didn't see any measurement for the pasta. How much did you use?

  2. Oh, sorry about that! I used 16oz of pasta which is about the size of most packaged pasta found at the grocery store!


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