Italian 3-Cheese Mac and Cheese

Total time: 30min   Serves: 6

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Ingredients
 16 oz Creamette®® Large Elbow Macaroni
 3 tbsp butter
 1 onions, finely chopped
 2 garlic clove, minced
 1 tbsp fresh thyme, finely chopped
 3 tbsp all purpose flour
 2.50 cups milk
 0.50 cup 35% heavy cream
 0.25 tsp salt
 0.25 tsp ground black pepper, divided
 0.25 tsp ground nutmeg
 2 cups shredded fontina cheese
 1 cup shredded Provolone cheese
 1 cup freshly grated Parmesan cheese, divided
 0.50 cup panko bread crumbs
 2 tbsp parsley, finely chopped
Cooking Directions
1

Preheat broiler. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.

2

Melt butter in large ovenproof skillet set over medium heat; cook onion, garlic and thyme for about 3 minutes or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until smooth.

3

Slowly whisk in milk and cream; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for about 10 minutes or until thickened slightly. Stir in salt, pepper and nutmeg. Remove from heat.

4

Stir in fontina, provolone and 1/2 cup Parmesan until cheese has melted. Stir in pasta and reserved cooking liquid.

5

Sprinkle with remaining Parmesan and bread crumbs; broil for 2 to 3 minutes or until top is golden brown. Sprinkle with parsley.

6

Tip: Add crispy pancetta to mac and cheese if desired.

Ingredients

Ingredients
 16 oz Creamette®® Large Elbow Macaroni
 3 tbsp butter
 1 onions, finely chopped
 2 garlic clove, minced
 1 tbsp fresh thyme, finely chopped
 3 tbsp all purpose flour
 2.50 cups milk
 0.50 cup 35% heavy cream
 0.25 tsp salt
 0.25 tsp ground black pepper, divided
 0.25 tsp ground nutmeg
 2 cups shredded fontina cheese
 1 cup shredded Provolone cheese
 1 cup freshly grated Parmesan cheese, divided
 0.50 cup panko bread crumbs
 2 tbsp parsley, finely chopped

Directions

Cooking Directions
1

Preheat broiler. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.

2

Melt butter in large ovenproof skillet set over medium heat; cook onion, garlic and thyme for about 3 minutes or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until smooth.

3

Slowly whisk in milk and cream; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for about 10 minutes or until thickened slightly. Stir in salt, pepper and nutmeg. Remove from heat.

4

Stir in fontina, provolone and 1/2 cup Parmesan until cheese has melted. Stir in pasta and reserved cooking liquid.

5

Sprinkle with remaining Parmesan and bread crumbs; broil for 2 to 3 minutes or until top is golden brown. Sprinkle with parsley.

6

Tip: Add crispy pancetta to mac and cheese if desired.

Notes

Italian 3-Cheese Mac and Cheese
IngredientsDirections

Reviews

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