Who says mac and cheese is just for kids?  A sophisticated twist on an old classic that the whole family will love.

8oz macaroni, or other short, curly pasta

3/4 cups Roasted Garlic Mini Croccantini, crumbled, plus more to serve

1 cup Fontina cheese, grated

1 cup Gruyere cheese, grated

1 cup sharp white cheddar, grated

1/4 cup Parmesan cheese, finely grated

2 /12 cups whole milk

1/2 small onion, grated

4 Tbsp. unsalted butter, divided

2 Tbsp. all purpose flour

2 garlic cloves, finely grated

2 tsp. fresh thyme leaves

1/2 tsp. English mustard powder

Cayenne pepper to taste

Sea salt, to taste


  1. Preheat oven to 350F.  Melt 2 Tbsp. butter in a medium skillet, over medium heat.  Add crumbled Croccantini, and cook for approx. 6-8 minutes, or until they turn golden brown.  Be careful not to let them burn!  Transfer to a small bowl and toss with Parmesan, thyme, and salt (we recommend 1/4 tsp).
  2. Cook pasta until al dente in a large pot of boiling water, stirring occasionally to prevent pasta from sticking.  Drain, and let cool.
  3. In a small saucepan, bring milk to a simmer.  Melt remaining 2 Tbsp. butter in a medium saucepan, at medium heat.  Add onion and garlic to saucepan and cook, stirring occasionally, until onions are fragrant and beginning to soften, about 2 minutes.  Sprinkle flour over mixture, and cook, stirring constantly, until mixture begins to stick to the bottom of the saucepan, about 1 minute.  Whisk in warm milk.
  4. Bring sauce to a boil, then reduce heat and let simmer until sauce is thickened, stirring constantly, about 6-8 minutes.  Add Fontina, Gruyere, cheddar, mustard powder, cayenne, and 3/4 teaspoon of salt and stir until all cheese is melted and sauce is smooth.  Remove from heat and mix into pasta, then transfer to a 2 quart baking dish.
  5. Bake 10 minutes, and top with Parmesan Croccantini mix.  Then bake until sauce is bubbling around the edges, about another 8-10 minutes.  Let cool in pan for 15 minutes before serving.
Original recipe found at bonappetit.com
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here

  Imprimer la recette

Vous avez une idée pour la prochaine grande création? Nous aimerions que vous nous en fassiez part!

Cliquez ici