Best 8 Macaroni And Fontina Cheese From The Dean And Deluca Cookbook Recipes

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In the realm of culinary delights, macaroni and cheese stands tall as a classic dish, cherished for its comforting flavors and versatility. Our journey takes us to the heart of this timeless recipe, guided by the expertise of the Dean & Deluca Cookbook. Within its pages, we discover a symphony of flavors, textures, and techniques that elevate macaroni and cheese to an art form.

Our culinary adventure begins with the foundational Macaroni and Fontina Cheese recipe, a harmonious blend of creamy Fontina cheese, tender macaroni, and a touch of nutmeg, resulting in a dish that epitomizes comfort food. For those seeking a richer, more decadent experience, the Three Cheese Macaroni and Cheese beckons with its luxurious combination of Fontina, Parmesan, and sharp Cheddar cheeses, creating a symphony of flavors that dances on the palate.

If a touch of smokiness is desired, the Smoked Gouda Macaroni and Cheese presents a tantalizing option. The robust smokiness of Gouda cheese harmonizes perfectly with the macaroni, while a hint of cayenne pepper adds a subtle kick, creating a dish that is both comforting and exciting.

For those with a penchant for spice, the Spicy Macaroni and Cheese tantalizes the taste buds with its fiery blend of jalapeños, chipotle peppers, and cayenne pepper. The heat is perfectly balanced by the creamy Fontina cheese, resulting in a dish that is both thrilling and satisfying.

Finally, the sophisticated palate will find solace in the Lobster Macaroni and Cheese, an indulgent creation that combines succulent lobster meat with a velvety cheese sauce, creating a luxurious and unforgettable dining experience.

These recipes, carefully curated by the Dean & Deluca Cookbook, represent the pinnacle of macaroni and cheese artistry, offering a range of flavors, textures, and techniques that cater to every palate. Embark on this culinary journey and discover the transformative power of macaroni and cheese, elevated to new heights of culinary excellence.

Here are our top 8 tried and tested recipes!

MACARONI AND FONTINA CHEESE



Macaroni and Fontina Cheese image

This is what you would call "Adult Macaroni and Cheese", although your kids will love it too. Great dish to bring to a Pot luck. From the Dean and Deluca cookbook

Provided by JoJoStar

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
4 small orange bell peppers, trimmed and cut into very thin strips
2 small zucchini, cut crosswise into slices and then into thin strips
2 small crookneck yellow squash, cut crosswise and then into thin strips
salt and pepper
8 ounces penne
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 sprigs fresh rosemary
4 fresh sage leaves
1 bay leaf
1 1/2 cups milk
1 1/4 cups grated italian Fontina cheese

Steps:

  • Preheat oven to 425.
  • Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
  • Add the garlic and cook stirring for 1 minute.
  • Raise the heat slightly and add the bell peppers.
  • Cook stirring for 2 minutes.
  • Add the zucchini and yellow squash and cook stirring for 2 minutes.
  • Season with salt and pepper and set aside.
  • Cook the pasta in a large pot of salted water for 4 minutes.
  • Drain and rinse with cold water.
  • Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
  • Stir in the flour, rosemary, sage and bay leaf.
  • Cook, stirring constantly for 2 minutes.
  • Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
  • Strain the sauce and season with salt and pepper.
  • Return the pasta to the same large pot and stir in the sauce.
  • Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
  • Place the mixture in a deep glass baking dish.
  • Sprinkle with the remaining fontina cheese.
  • Bake for 20 minutes, until the pasta is brown and crusty on top.

Nutrition Facts : Calories 376.1, Fat 18.4, SaturatedFat 9.8, Cholesterol 49.9, Sodium 217.9, Carbohydrate 42.1, Fiber 6, Sugar 4.2, Protein 12.2

PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE



Pancetta, Gruyere, Parmesan and Fontina Mac & Cheese image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound small pasta shells
2 tablespoons extra-virgin olive oil
8 ounces pancetta, diced
1 yellow onion, diced
2 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups milk, plus more if needed
2 tablespoons Dijon mustard
A few dashes hot sauce
2 cups shredded fontina cheese
2 cups shredded Gruyere
1 cup plus 2 tablespoons grated Parmesan
2 tablespoons panko

Steps:

  • Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
  • Preheat the oven to 400 degrees F.
  • Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
  • Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.

THE DEAN & DELUCA COOKBOOK MEATLOAF



The Dean & Deluca Cookbook Meatloaf image

The name says it all. This meatloaf is put together ahead of time and refrigerated overnight, and make sure the bread CUBES are soft. Time does not include overnight "resting".

Provided by Nana Lee

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups soft white bread cubes
1 egg
2/3 cup milk
1 tablespoon Dijon mustard
1 3/4 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon nutmeg
1 medium onion, finely chopped
1/2 cup celery, with leaves, finely chopped
1/4 cup parsley, finely chopped
12 slices bacon, lightly browned and torn into small pieces
2 lbs ground beef (no more than 80% lean)

Steps:

  • When ready to cook preheat oven to 350ºF.
  • Place the bread cubes in a large bowl.
  • Beat together the egg and milk, then pour over the bread cubes.
  • Let stand until bread absorbs milk mix, about 15 minutes.
  • Mash and stir mixture until bread is in very small chunks.
  • Add mustard, salt, pepper, basil, thyme, nutmeg, onion, celery, parsley, and bacon. Mix well.
  • Add ground beef and mix well.
  • REFRIGERATE OVERNIGHT.
  • Turn mixture into an 8"X5" loaf pan.
  • Bake in oven for 55 minutes.
  • Let stand 5 minutes before slicing.

Nutrition Facts : Calories 439.7, Fat 31.9, SaturatedFat 12.2, Cholesterol 148.5, Sodium 973.8, Carbohydrate 3.8, Fiber 0.7, Sugar 1, Protein 32.4

FONTINA AND MASCARPONE MAC N" CHEESE



Fontina and Mascarpone Mac N

Mac n" Cheese made different in that it uses Fontina and Marscarpone cheese. I have adapted this recipe which was loosley based on a recipe from Cooking Light. Since I always have Marscarpone floating around, it was a given that I would try this recipe. The soft fontina problem can be solved easily by placing the fontina in the freezer for a half hour. Fontina definately comes from the smelly cheese family . Some options: You can add more nutmeg and tabasco for more of a kick...add some parmesan cheese for part of the other cheese....adding some ham. I always seem to have whipping cream or half and half around...I would finish this up and top it with the 1% milk. (definately takes the recipe out of the "light" catagory!!) Marscarpone cheese too expensive? Try Recipe #66077. I always cook my pasta using Recipe #30358.

Provided by Abby Girl

Categories     Cheese

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb penne, uncooked
3 tablespoons butter
1/4 cup flour
3 cups 1% low-fat milk
2 cups Fontina cheese, shredded
1/4 cup mascarpone cheese
3/4 teaspoon salt
1/4 teaspoon ground black pepper
cooking spray
3 slices white bread
1 tablespoon butter
1 small garlic clove, minced
1 1/2 tablespoons fresh parsley, chopped

Steps:

  • In a large pot, cook the pasta until al dente. Drain.
  • Preheat oven to 350°.
  • Combine flour and and butter in a large saucepan over medium high heat. Cook the roux for 1 minute (carefully not to let it burn).
  • Add milk, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
  • Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
  • Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture.
  • Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.
  • Note: This can be made up ahead of time and refrigerated. Bring to room temperature and bake until heated 30 - 40 minutes.

MACARONI WITH FONTINA AND GORGONZOLA CHEESES



Macaroni With Fontina and Gorgonzola Cheeses image

In my opinon, you can never have too many mac and cheese recipes. A slightly more sophisticated version of the classic macaroni and cheese. Don't worry the kids will still love it.

Provided by KelBel

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb elbow macaroni, uncooked
1/4 lb Fontina cheese, shredded
1/4 lb gorgonzola, crumbled
2 tablespoons butter
1/2 cup half-and-half
fresh ground black pepper
1/2 cup fresh chives, Chopped

Steps:

  • In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
  • In a colander, drain the macaroni and return it to the pot.
  • Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
  • Garnish with chopped chives.

Nutrition Facts : Calories 725.7, Fat 28, SaturatedFat 16.9, Cholesterol 80.7, Sodium 693.5, Carbohydrate 87.8, Fiber 3.8, Sugar 3.8, Protein 29.4

FONTINA MACARONI AND CHEESE



Fontina Macaroni and Cheese image

Add a gourmet touch to a classic comfort food with the addition of rich and nutty fontina cheese.

Provided by Angie McGowan

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 tablespoon grated or very finely chopped onion
2 cups milk
2 cups shredded fontina cheese (8 oz)
1 tablespoon chopped fresh thyme leaves

Steps:

  • Cook and drain macaroni as directed on package.
  • In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and thyme. Stir with whisk until smooth. Stir in drained macaroni.
  • Serve with additional thyme if desired.

Nutrition Facts : ServingSize 1 Serving

MACARONI AND FONTINA CHEESE



Macaroni and Fontina Cheese image

My husband loves Mac 'n Cheese, I don't. I found this recipe on the back of a box of elbows and adapted it to suit us both.

Provided by Sweetiebarbara

Categories     Cheese

Time 1h

Yield 1 Casserole Mac 'n Cheese, 8 serving(s)

Number Of Ingredients 8

8 ounces macaroni (uncooked)
3 tablespoons butter
1 medium onion (chopped, I use a large onion)
2 tablespoons flour
1/2 teaspoon salt
2 1/2-3 cups 1% low-fat milk
1/2 lb Fontina cheese (shredded)
1/2 cup parmesan cheese (freshly grated)

Steps:

  • Butter 2 quart casserole dish.
  • Cook macaroni, drain, rinse under cold water, and drain again.
  • Add macaroni to casserole dish.
  • Sauté onions in butter, over medium heat, until translucent and tender.
  • Stir in flour and salt, stirring constantly.
  • Slowly add milk stirring constantly to blend.
  • Remove from heat.
  • Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
  • Mix together gently, and pour into casserole dish, and mix with macaroni.
  • Top with remaining 1/4 cup Parmesan cheese.
  • Bake at 350° F 30-35 minutes, or until heated through and golden on the top.

BAKED MACARONI AND CHEESE - DEEN BROS.



Baked Macaroni and Cheese - Deen Bros. image

This is from THE DEEN BROS. cookbook. They use two kinds of cheeses, milk and sour cream that makes it very creamy.

Provided by mightyro_cooking4u

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

2 cups of uncooked elbow macaroni
8 ounces cheddar cheese, shredded (about 2 cups)
8 ounces American cheese, shredded (about 2 cups)
1 cup whole milk
1/2 cup sour cream
2 eggs
1/4 cup unsalted butter, cut into pieces
1 teaspoon bottled hot pepper sauce (optonal)
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish; set aside. In saucepan, cook macaroni according to package directions; drain. Return macaroni to saucepan.
  • While macaroni is hot, add the cheeses to the pan; stir well. Spread the macaroni mixture in the prepared baking dish. In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce, and salt. Pour the milk mixture over the macaroni.
  • Bake for 35 to 40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 424.6, Fat 27.8, SaturatedFat 16.9, Cholesterol 125.5, Sodium 652.3, Carbohydrate 24.4, Fiber 0.8, Sugar 2.4, Protein 19.2

Tips:

  • To ensure the cheese sauce is smooth and lump-free, melt the butter over low heat, then whisk in the flour until smooth. Slowly whisk in the milk, a little at a time, until the sauce has reached the desired consistency.
  • For a richer flavor, use a combination of cheeses, such as fontina, Parmesan, and Gruyère.
  • Add some cooked vegetables, such as broccoli, cauliflower, or zucchini, to the macaroni and cheese for a more nutritious meal.
  • Top the macaroni and cheese with breadcrumbs or grated Parmesan cheese before baking for a crispy topping.
  • If you don't have a Dutch oven, you can use a large saucepan or a baking dish. Just be sure that the dish is large enough to accommodate all of the ingredients.

Conclusion:

Macaroni and cheese is a classic comfort food that can be enjoyed by people of all ages. This recipe from the Dean & DeLuca Cookbook is a simple but delicious take on the classic dish. With its creamy cheese sauce, tender macaroni, and crispy topping, this macaroni and cheese is sure to be a hit with your family and friends.

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