Baked Macaroni and Cheese with Fontina and Parmesan

Name: Baked Macaroni and Cheese with Fontina and Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 4 tbsp butter; 1/4 cup all-purpose flour; 3 cups milk; salt, to taste; 1 lb rigatoni pasta; 1 cup Parmesan cheese, grated and divided; 4 oz Fontina cheese, cubed; freshly ground black pepper, to taste; 2 tbsp butter, cut into small pats for topping

This baked macaroni and cheese combines creamy béchamel sauce with sharp Parmesan and rich Fontina cheese, then bakes until golden and bubbly. The combination of two cheeses and a properly made roux-based sauce elevates this beyond standard boxed versions.

🌍Italian-American 🏷️Baked mac and cheese 🏷️Macaroni and cheese 🏷️Pasta bake 🏷️Casserole Fontina

🏷️

🏷️Parmesan

-0:00

TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

4 tbsp butter
1/4 cup all-purpose flour
3 cups milk
salt, to taste
1 lb rigatoni pasta
1 cup Parmesan cheese, grated and divided
4 oz Fontina cheese, cubed
freshly ground black pepper, to taste
2 tbsp butter, cut into small pats for topping

9 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a saucepan over medium heat, melt 4 tbsp of butter. Whisk in the flour and cook for one minute to form a roux.
2
Gradually whisk in the milk until smooth. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Season with a pinch of salt.
3
In a large baking dish, combine the cooked pasta with the béchamel sauce.
4
Add about half of the grated Parmesan cheese and all of the cubed Fontina cheese to the pasta.
5
Stir everything together until well combined.
6
Top the pasta with the remaining Parmesan cheese, a generous amount of freshly ground black pepper, and the pats of butter.
7
Bake in a preheated oven until the top is golden brown and the sauce is bubbly.

Was this recipe helpful?

Tips & Notes

Pro tips

Toast the flour in the butter for 1–2 minutes before adding milk to eliminate raw flour flavor and ensure a silky, lump-free sauce.
Add milk gradually while whisking constantly to prevent lumps from forming in the béchamel.
Grate Fontina and Parmesan fresh if possible; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Don't overbake. Remove the dish as soon as the top is golden and sauce bubbles at the edges; prolonged heat can cause separation.

Substitutions

Fontina → Gruyère or Emmental (offers similar meltability and subtle nutty flavor)
Parmesan → Pecorino Romano (sharper; use slightly less as it's more pungent)
Rigatoni → Penne or elbow pasta (maintains creamy texture and cheese coating)

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions.

Common Questions

Can I make this baked mac and cheese ahead of time?

Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Bake from cold, adding 10–15 minutes to the baking time, or let it come to room temperature first.

What's the best way to prevent a lumpy béchamel sauce?

Whisk the flour into melted butter over medium heat for 1–2 minutes before slowly adding milk while whisking constantly. Avoid high heat, which can cause lumps.

Can I substitute the Fontina cheese?

Yes. Gruyère, Emmental, or Smoked Gouda work well and offer similar melting quality and richness. Avoid low-moisture cheeses like aged cheddar, which won't create the same creamy texture.