Creamy Fontina Macaroni Bake
Indulge in a comforting and creamy twist on the classic macaroni and cheese with our Creamy Fontina Macaroni Bake. This dish combines tender elbow macaroni with a luscious blend of Fontina and Parmesan cheeses, enveloped in a rich, velvety sauce enhanced by the sweetness of sautéed onions. Perfect for satisfying cheese lovers and providing a delightful twist for everyone at the table, this casserole is baked to golden perfection, making it an ideal choice for family dinners or potlucks. Even those who typically shy away from traditional mac 'n cheese will find themselves coming back for seconds!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Macaroni
8 ounces (uncooked)
Butter
3 tablespoons (for greasing and sautéing)
Onion
1 medium (or large) (chopped)
Flour
2 tablespoons (for roux)
Salt
1/2 teaspoon (to taste)
1% low-fat milk
2.5-3 cups (to thicken the sauce)
Fontina cheese
1/2 pound (shredded)
Parmesan cheese
1/2 cup (freshly grated)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Butter a 2-quart casserole dish thoroughly to prevent sticking.
3
In a large pot, bring water to a boil and cook the macaroni according to package instructions until al dente. Drain and rinse under cold water, then drain again to remove excess moisture.
4
Transfer the drained macaroni into the prepared casserole dish.
5
In a skillet, melt the butter over medium heat. Add the chopped onions and sauté until they are translucent and tender, about 5-7 minutes.
6
Stir in the flour and salt, mixing constantly for approximately 1 minute to create a roux.
7
Gradually add the milk, stirring continuously to avoid lumps. Cook until the mixture thickens slightly, then remove from heat.
8
Fold in the shredded Fontina cheese and 1/4 cup of freshly grated Parmesan cheese until melted and smooth.
9
Gently combine the cheese mixture with the macaroni in the casserole dish, mixing until evenly coated.
10
Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top.
11
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbling and the top is golden brown.
12
Let the macaroni bake cool for a few minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Fontina Macaroni Bake?
It is a comforting and creamy twist on classic macaroni and cheese featuring Fontina and Parmesan cheeses with sautéed onions.
What type of pasta is required for this recipe?
The recipe calls for 8 ounces of uncooked elbow macaroni.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
What size casserole dish should I use?
A 2-quart casserole dish is recommended for this bake.
How should the casserole dish be prepared?
The dish should be buttered thoroughly to prevent the macaroni from sticking.
How long should the macaroni be cooked initially?
Cook the macaroni according to the package instructions until it is al dente.
Should I rinse the macaroni after boiling?
Yes, rinse the macaroni under cold water and drain it again to remove excess moisture.
How much butter is used in this recipe?
A total of 3 tablespoons of butter is needed for greasing and sautéing.
How long do I sauté the onions?
Sauté the chopped onions for about 5 to 7 minutes until they are translucent and tender.
How is the roux created for the sauce?
The roux is made by stirring flour and salt into the melted butter and sautéed onions for approximately 1 minute.
How much flour is needed for the roux?
The recipe requires 2 tablespoons of flour.
How much salt is recommended?
The recipe suggests 1/2 teaspoon of salt, or to taste.
What kind of milk is best for this macaroni bake?
The recipe specifies using 2.5 to 3 cups of 1% low-fat milk.
How do I ensure the sauce is smooth and without lumps?
Gradually add the milk while stirring continuously to avoid forming lumps.
How much Fontina cheese is needed?
You will need 1/2 pound of shredded Fontina cheese.
How much Parmesan cheese is used in the sauce?
1/4 cup of freshly grated Parmesan cheese is folded into the sauce mixture.
When do I add the remaining Parmesan cheese?
The remaining 1/4 cup of Parmesan cheese is sprinkled evenly over the top before baking.
How long does the casserole take to bake?
The dish should bake in the oven for 30 to 35 minutes.
How do I know when the macaroni bake is finished cooking?
The bake is done when it is bubbling and the top has turned a golden brown.
Should the macaroni bake cool before serving?
Yes, let it cool for a few minutes after taking it out of the oven to allow it to set.
Is this recipe suitable for potlucks?
Yes, its creamy texture and golden finish make it an ideal choice for potlucks and family dinners.
What provides the sweetness in the sauce?
The sweetness of the sauce is enhanced by the inclusion of sautéed onions.
What type of Parmesan cheese is recommended?
Freshly grated Parmesan cheese is recommended for the best flavor and melting properties.
Can I use a large onion instead of a medium one?
Yes, the recipe suggests 1 medium or large onion can be used.
What is the texture of the final dish?
The final dish features a rich, velvety sauce with tender macaroni and a golden, slightly crisp top.
What makes this different from traditional mac and cheese?
It uses a specific blend of Fontina and Parmesan cheeses combined with sautéed onions for a unique savory profile.
Is the Fontina cheese shredded or sliced?
The Fontina cheese should be shredded before being added to the sauce.
What is the role of the 1% low-fat milk?
The milk is used to thicken the sauce into a luscious, creamy consistency when combined with the roux.
Are there any specific tags for this recipe?
Common tags include casserole, cheesy pasta, comfort food, and baked macaroni.
What if I don't usually like traditional mac and cheese?
The description notes that even those who shy away from traditional versions often find themselves coming back for seconds of this Fontina version.