One of the most famous American recipes, with a distant Italian spirit.

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.



Serves 4 to 6 people


  • 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. 


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