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Fontina Macaroni & Cheese Recipe

Delicious and easy to customize to your taste!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 5


  • 8 ounces ziti pasta cooked and drained
  • 2 tablespoons butter
  • 1 garlic clove minced
  • 2 tablespoons flour
  • 2 cups whipping cream
  • 1/2 teaspoon nutmeg
  • 3 ounces light cream cheese
  • 1 cup shredded Fontina cheese
  • 1 28 ounce can Tuttorosso┬« Diced Tomatoes in rich tomato juice, drained
  • Salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko Japanese breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh parsley


  • Preheat oven to 400o F. In a large saucepan melt butter over medium-high heat. Add garlic and saut├ę for 1 minute. Whisk in flour and cook the roux (butter-flour mixture) for 1 minute. Add the cream, nutmeg and cream cheese and whisk to combine. Bring to a simmer and whisk until the mixture is thick and smooth.
  • Stir in the Fontina cheese and diced tomatoes in rich tomato juice; whisk until smooth.
  • Add the pasta to the cheese mixture and stir to coat. Season with salt and black pepper and put into a large buttered casserole dish. In a small bowl combine panko and Parmesan cheese; sprinkle on top of macaroni. Drizzle with olive oil.
  • For creamy baked mac and cheese, place under the broiler for 2 to 3 minutes, watch carefully. You want the top to toast, but no burn. For a more traditional firm baked mac and cheese, bake for 20 minutes until the top is golden.
  • Remove from oven and sprinkle with parsley and serve warm.


Delicious and easy to customize to your taste!
Keyword dinner, easy dinner, holiday low carb recipe, low carb, low carb dinner