I have tried countless recipes for homemade macaroni and cheese only to have my kids turn up their noses at each and every recipe. It’s not that I mind them eating Kraft Macaroni & Cheese or Velveeta Shells & Cheese because let’s face it, if the 14-year-old can make it, it’s a win-win situation for everyone involved. But it would be nice if I could find a delicious, decadent homemade macaroni and cheese recipe everyone enjoyed.
Guess what? I totally found one. My friend Tiffany saw me tweet my Twitter plea for a good homemade mac & cheese and replied with a recipe she was certain my kids would enjoy. Considering her red velvet rice krispie treats were such a huge success (after the third attempt), I was more than willing to give it a shot even if it meant buying a cheese I had no idea existed before her email hit my inbox.
By the way, it was well worth the trip to Harmons and the confused expression I had on my face as I browsed their overwhelming amazing assortment of gourmet cheeses.
Comfort zone aside, this Fontina & SeaHive macaroni and cheese recipe did indeed become an instant family favorite. I am going to double the cheesy sauce next time around even if it does make it 10 times more expensive than Kraft. It’s 100 times better!
Printable recipe for Fontina & SeaHive Macaroni & Cheese below.
NOTE: The recipe doubles the sauce. Feel free to try it with the original amounts by halving the ingredients. I also had some leftover heavy whipping cream in the fridge and added it to the sauce mixture to make it a little creamier. Yum!
- 2 packages pasta (elbow, small shells, penne or cellentani)
- ½ cup unsalted butter
- 4 to 5 T flour
- 2 cups milk
- ½ tsp salt
- ¼ tsp pepper
- Dash of nutmeg
- 2 cups grated Fontina cheese
- 2 cups grated Beehive SeaHive cheese
- ½ to 1 cup heavy whipping cream (optional)
- Preheat oven to 350 degrees. Lightly grease a 13x13-inch or 11x14-inch pan and set aside.
- Cook pasta for 2 minutes less than package directions. Start sauce while pasta is cooking.
- For sauce, melt butter and whisk in flour. Slowly whisk in milk. Add salt, pepper and nutmeg.
- Bring sauce mixture to a low simmer, whisking constantly.
- Stir in cheeses gradually until sauce is creamy. For a richer sauce, gradually add heavy whipping cream until desired consistency.
- Drain pasta and return to pan. Add sauce and stir until thoroughly combined. Pour into greased pan and cover with foil.
- Bake 10 minutes, remove foil and sprinkle with additional cheese. Broil 3 to 5 minutes or until lightly browned. Serve immediately.
P.S. You can find Beehive SeaHive cheese at Harmons Grocery here in Utah or buy it online.