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Photo Credit: Elizabeth Newman

Macaroni and Cheese

Creamy three-cheese mac and cheese with Parmesan, mozzarella and buttery fontina.

mac and cheese
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Macaroni and Cheese

Servings

20

Prep Time

20 minutes

Cook Time

25 minutes

Calories

282

Author:

Giada De Laurentiis

Image of Macaroni and Cheese

Ingredients

  • Butter, (for greasing dish)
  • 1 pound pasta, (such as Taccole, pictured above)
  • 2 cups heavy cream
  • 2½ cups whole milk
  • 2 teaspoons all-purpose flour
  • ½ teaspoon salt, (plus more for pasta water)
  • ¼ teaspoon freshly ground black pepper
  • 2 cups packed grated Fontina
  • ¾ cup packed finely grated Parmesan
  • ¾ cup packed grated mozzarella
  • 2 tablespoons finely chopped fresh Italian parsley leaves

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  3. Whisk the cream, milk, flour, ½ teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, ½ cup Parmesan, and ½ cup mozzarella. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, ¼ cup Parmesan, and ¼ cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Sprinkle with the parsley, and let stand for 10 minutes before serving.

Nutrition

Nutrition

Nutrition Serving Size
20
per serving
Calories
282
Amount/Serving % Daily Value
Carbs
20 grams
Protein
11 grams
Fat
18 grams
Saturated Fat
11 grams
Cholestrol
61 milligrams
Sodium
237 milligrams
Fiber
1 grams
Sugar
3 grams
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nut free
vegetarian

3 reviews & comments

  • Author's avatar image
    William Boynton
    ★★★★★
    ★★★★★

    This dish is fabulous. I couldn’t find the pasta, so I used lasagna pasta and cut them into fourths after they were nearly done being cooked. I then put the short pieces back into the water to finish cooking. I had a little extra cheese, so it all went into the mix. This is one of our best meals. Thank you Giada.

  • Author's avatar image
    HECTOR MENDEZ

    Made this today the whole family loved it.

  • Author's avatar image
    Cynthia Farrell

    My family has a similar recipe we make on Good Friday called Pastiti. We use ricotta cheese & Romano grated cheese instead of mozzarella & fontina cheese & add orange rind & sugar if we want it to be on the sweet side. We also use flat pasta like fettuccini or small pasta like baby pastina. It’s more like a custard base. I can’t wait to try this recipe.

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