Fontina Macaroni and Cheese

Fontina Macaroni and Cheese  Sides

Fontina and thyme, a marriage made in heaven.

Fontina Macaroni and Cheese  Sides

Fontina Macaroni and Cheese

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Fontina Macaroni and Cheese  SidesLoading...


2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ 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


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.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  2 Responses to “Fontina Macaroni and Cheese”

  1. Belinda @zomppa — September 19, 2012 @ 6:56 pm

    Beautiful grown-up mac and cheese!

  2. Roz | 'la bella vita' — September 21, 2012 @ 9:55 am

    Fontina in mac and cheese! WOWZA! I’m swimming in this dish! Love it all and can’t wait to make it for JUST ME! 😀

    ~ Roz

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