Macaroni and Cheese


Creamy Nothing says warmth more than this Macaroni and Cheese recipe. If you love mac and cheese then you’ll definitely want to try something different.

This recipe is made with some great Italian cheeses mixed with a few surprises like sun-dried tomatoes and a little garlic. It’s a great twist on an American classic.

Macaroni and Cheese is comfort food at it’s best. Once you’ve tried this recipe you’ll never go back to regular mac and cheese. It’s a great dish that’s perfect for every occasion.


  • 1 pound of elbow macaroni
  • 2 Tbls of butter
  • 1 clove of garlic, chopped
  • 2 Tbls of all purpose flour
  • 2 cup of heavy whipping cream
  • 1/2 tsp of fresh grated nutmeg
  • 1/2 cup of fresh mozzarella cheese, shredded
  • 1/2 cup of fontina, shredded
  • 1/4 cup of provolone cheese, shredded
  • 1 package of sun-dried tomatoes
  • 1/2 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1/4 cup of fresh parmesan cheese
  • 1/2 cup of breadcrumbs


  • Pre heat the oven to 450 degrees
  • In a 6 quarts of boiling salted water, cook the pasta to almost al dente, About 5 minutes.
  • Drain the pasta and place into a large bowl.
  • Meanwhile in a large saucepan melt the butter and sauté the garlic for 1 minute.
  • Stir in the flour.
  • Slowly stir in the cream until it begins to thicken.
  • Stir in the nutmeg and mozzarella.
  • Add the fontina, provolone and sun dried tomatoes.
  • Mix the cheese mixture with the macaroni, season with salt and pepper and place in a large buttered casserole dish.
  • Mix together the breadcrumbs and parmesan cheese.
  • Sprinkle the breadcrumb mixture on top of the macaroni and bake for 10 minutes until golden.

    Serves 4 to 6 people

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