If you can’t find Fontina, or prefer something lighter in flavor, opt for gruyere, American, Havarti, or Monterey Jack. The Fontina is a pungent and wonderfully flavorful cheese that we use in some of our favorite recipes, like chicken valdostana and chicken sorrentino. This recipe uses Fontina, Parmigiano Reggiano, and sharp cheddar. Top tips for ultra-creamy baked macaroni and cheese If you like it a bit firmer feel free to bake uncovered the whole time. Enjoy! Note: Covering during the baking process prevents the mac and cheese from drying out. Let the baked mac and cheese set for 5 minutes before serving. To brown the breadcrumbs, broil for the last 1-2 minutes but watch carefully. Bake for 10 minutes then remove the cover and bake for 5-7 more minutes or until bubbly.
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