Eclectic Recipes Fontina Macaroni and Cheese | Eclectic Recipes

Fontina Macaroni and Cheese

Fontina and thyme, a marriage made in heaven.

Print

Fontina Macaroni and Cheese

Ingredients:

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medalâ„¢ all-purpose flour
1 teaspoon salt
1 tablespoon grated or very finely chopped onion
2 cups milk
2 cups shredded fontina cheese (8 oz)
1 tablespoon chopped fresh thyme leaves

Directions:

Cook and drain macaroni as directed on package.

In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.

Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and thyme. Stir with whisk until smooth. Stir in drained macaroni.

Serve with additional thyme if desired.

2 Responses to “Fontina Macaroni and Cheese”