Baked Macaroni and Cheese

Name: Baked Macaroni and Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 600 g of Pasta; 30 g of Bread Crumbs; 30 g of Butter; 1 liter of Whole Milk; 250 g of Emmental Cheese; 250 g of Fontina Cheese; 100 g of All Purpose Flour; 70 g of Butter; Parmesan Cheese; Nutmeg; Table Salt; Black Pepper

Short pasta baked in a creamy Fontina and Emmental sauce under a golden crust: an easy take on the American classic.

Difficulty Easy
Preparation 15 minutes
Cooking 45 minutes
Servings for 6 people

Macaroni and Cheese is a classic of American home cooking that is now famous all over the world. It is a kind of Baked Cheese Pasta that is very simple to make, and here we share our version of the much-loved Mac and Cheese, the American cheese pasta.

If you love Cheese or are a fan of American comfort food, Mac & Cheese is a dish you have to make. We made this Macaroni and Cheese with Fontina and Emmental, but the classic Macaroni and Cheese recipe calls for Cheddar: if you’d rather stay traditional, use that instead.

If you love Cheesy Pasta Dishes, also try White Four-Cheese Lasagna, Gnocchi with Taleggio and the classic Four-Cheese Pasta. Now let’s make Macaroni and Cheese together.

Ingredients for 6 people

600 g of Pasta such as macaroni
30 g of Bread Crumbs
30 g of Butter
For the Cheese Sauce:
1 liter of Whole Milk
250 g of Emmental Cheese
250 g of Fontina Cheese
100 g of All Purpose Flour
70 g of Butter
Parmesan Cheese grated to taste
Nutmeg to taste
Table Salt to taste
Black Pepper to taste

Copy Ingredients List

Open in App

Method

To make the Baked Macaroni and Cheese, start by cutting off the rind of the Emmental and Fontina, then cut the cheeses into cubes and shred them with an electric grater or a food processor. Melt the butter in a nonstick pan over low heat, then sift in the flour. Whisk until you have a thick paste, then add the milk in a slow stream and keep whisking to combine all the ingredients. When the mixture is thick and creamy, add the salt, pepper, nutmeg and the shredded cheeses. Cook for about 7 minutes, stirring to melt the cheeses completely and get a smooth sauce.
In a large pot, cook the pasta in plenty of lightly salted water and drain it while it is still al dente. Transfer it to a bowl, toss it with a drizzle of oil and mix well so it doesn’t stick.
Butter a baking dish on the bottom and sides, then coat it all with breadcrumbs. Pour the cheese sauce into the bowl with the pasta and mix well, then pour everything into the baking dish. Sprinkle generously with Parmigiano and bake in a preheated conventional oven at 180 °C (350 °F) for about 30 minutes, then switch the oven to broil and cook for another 15 minutes. Take it out of the oven and serve the Baked Macaroni and Cheese right away. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

The classic Macaroni and Cheese recipe uses Cheddar instead of Fontina and Emmental, so feel free to use that instead.

If you like, you can add diced Pancetta to the Macaroni and Cheese.

Tips

You can use other pasta shapes for Macaroni and Cheese, but we recommend sticking to short pasta.

Storage

Macaroni and Cheese is best eaten right away, but leftovers can be kept in the fridge for one day in an airtight container. You can also freeze it if you like.