Italian Macaroni & Cheese

I have made this version of “macaroni and cheese” many times.  It’s always a fan favorite, so be prepared to share the recipe.  The combination of the asiago and fontina cheeses makes this dish really rich and delicious.  The cheese can be varied based upon your preference.  I have also varied the breadcrumb topping, utilizing a crushed cheddar cracker topping. 



1 lb. Rigatoni Pasta

½ Cup Butter

3 Tbsp. Flour

3 Cups Whole Milk

½ Cup Asiago Cheese, Grated

½ Cup Fontina Cheese, Grated

Salt & Pepper to taste

2 Tbsp. Butter

½ Cup Seasoned Breadcrumbs & ½ Cup Parmesan Cheese



Bring a large pot of well salted water to a boil.  Add pasta and cook according to package directions (approx. 8-10 minutes for al dente pasta).  While the pasta cooks, melt the butter in a large saucepan over medium heat.  Stir in the flour and cook for approx. 2 minutes.  Add the milk and stir until sauce thickens, approx. 2 minutes.  Add the grated asiago and fontina cheese, and stir until cheese melts, approx. 1 minute.  Season with salt and pepper to taste.  Add the drained pasta to the cheese mixture.  Pour into a greased baking pan.  Separately, in a small skillet, melt the butter and add the seasoned breadcrumbs.  Saute for approx. 2 minutes until the breadcrumbs begin to lightly brown.  Take off the heat and add the parmesan cheese.  Sprinkle the breadcrumb mixture on top of the pasta in the baking pan.  Bake in a 350 degree oven for approx. 20 minutes.  Serve warm.



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