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Creamy baked macaroni and cheese

Huddled against the cold? Creamy macaroni and cheese is just the comfort food we need for a blustery day. Use fontinella cheese for an especially creamy version.

By A Palatable Pastime / January 13, 2014

Using a soft cheese such as fontinella gives a velvety texture to macaroni and cheese.

A Palatable Pastime


One of my daughter’s favorite foods is macaroni and cheese. I think she could eat it every day! And she is not alone. There are millions (billions?) of die-hard cheese lovers out there who would enjoy nothing more than having this and nothing else.

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A Palatable Pastime

Sue Lau is a food blogger, cooking enthusiast, cookbook collector, writer, and independent bookseller. She lives with her husband and two cats near Dayton, Ohio. Originally from St. Louis, Missouri, her love of food has followed her through the Southern USA and eventually to Ohio. She enjoys cooking and creating all types of cuisine and sharing that knowledge with others. It is her favorite pastime.

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When I was growing up, my mother made nothing like this. We got “blue boxed.” And if you have never tasted anything else, you might really enjoy it. But once you have had mac and cheese made from scratch, macaroni mixes from a blue box aren't going to cut it. So if you want to maintain the relationship with blue boxes and remain a devoted fan, I simply must ask that you stop reading here.

However, I do hope you read on!

Contrary to popular belief, making macaroni and cheese really isn’t that much of a fuss. No harder than boiling a pot of pasta and making a skillet full of gravy.

One of the difficulties that can be found when making cheese, however, is making it improperly. For one thing, cheese does not like being heated. If when making your sauce you add the cheese and stir it around and stir it around and the heat is still on and … all of a sudden the cheese became very very nasty.

What happened?

When cheese is overheated, the milk separates out from the fat, leaving a greasy film and the remaining cheese becomes stringy and grainy. I am sure we have all had it happen at least once. And I am quite sure none of us want it to happen again. You might see people discuss whether or not it occurred when using pregrated cheese or freshly grated, but the truth of it is, if you overheat the cheese it will break, no matter what kind you use.

Some cheeses are better suited for melting, however, and do very well when combined with a more crumbly hard cheese such as cheddar. Melting cheeses have a velvety texture to them. I know most people are familiar with the melting capabilities of mozzarella. Who has not had a perfectly wonderful slice of hot pizza that when they lifted the wedge, the cheese stretched out like a silken arm, beckoning us to taste it?

But while mozzarella is a good mild cheese perfect for pizza and other dishes with assertive flavors, it is really too tame for macaroni and cheese.

And most of us also know the joys of fondue, dipping crusty pieces of bread and veggies or meats into its silken cheesiness. The type of cheese used most for fondue is fontina, which is a milk cheese originally from the Alps region of Italy and noted for its very assertive flavor.

But for macaroni and cheese we really would like something between the two extremes that also has great melting capabilities. Enter fontinella cheese, which is a creamy semi-soft North American made cheese that has a bit of the sharpness of fontina, but not overwhelmingly so, and the melting capabilities of mozzarella. Paired with the distinctive flavor of cheddar cheese, the two cheeses combine to form the perfect marriage of flavor, and the texture of the fontinella helps keep the cheddar from being grainy.

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