Mac & Cheese

The best Mac & Cheese recipe using Fontinella and Parmesan for the cheesiest bite.

2 cups shredded Fontinella cheese
2 tablespoons butter
2 tablespoons all purpose flour
1 tsp garlic powder
2 tsps dijon mustard
1½ cups milk
½ tsp smoked paprika
¼ cup Parmesan cheese
½ lb cooked pasta shells

  1. With a cheese grater, shred the block of Fontinella Cheese. Set aside.

  2. In a large pot on medium heat, melt the butter then add the all purpose flour, garlic powder, and dijon mustard. Mix until a thick paste comes together, making sure it doesn’t burn. Slowly whisk in the milk and let it simmer until the sauce coats the back of a wooden spoon.

  3. Turn off the heat and then add the shredded Fontinella cheese, parmesan cheese, and smoked paprika. Mix well until the cheese sauce comes together.

  4. Add cooked pasta shells, mix to coat the pasta with the cheese sauce and serve. Enjoy!

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Dzung