Smoky Fontina Mac
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"This is a smoky, rich change from ordinary mac 'n cheese. I make this recipe and my family of 4 can eat on it for dinner for a few days.... Just change up your veggies every day and top your mac with bacon one day and fresh chopped parsley the next. Try it and you won't be disappointed!"
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Ingredients1 h 44 m servings 420 cals
Original recipe yields 12 servings (1 9x13-inch baking dish)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Heat 2 tablespoons butter and olive oil in a large saucepan over medium heat. Cook and stir shallot and garlic until slightly softened, about 3 minutes. Stir in flour; cook until flour turns a pale tan color, about 2 minutes. Stir in evaporated milk and 2% milk; cook over low heat until sauce thickens, about 5 minutes.
- Stir Cheddar cheese, fontina cheese, Monterey Jack cheese, and Parmesan cheese into the sauce until melted and smooth.
- Mix sour cream, eggs, mustard, Worcestershire sauce, and hot sauce together in a bowl. Stir in 1/2 cup sauce until well blended. Pour sour cream mixture into the saucepan. Stir in macaroni, liquid smoke, oregano, salt, and pepper.
- Spread macaroni and sauce in the prepared baking dish.
- Heat remaining 1/4 butter in a microwave-safe bowl until melted, about 30 seconds. Stir in bread crumbs; sprinkle over macaroni and sauce.
- Bake in the preheated oven until top is golden brown and bubbly, 45 minutes to 1 hour. Let cool for 15 minutes before serving.
Per Serving: 420 calories; 22.9 g fat; 36.3 g carbohydrates; 17.1 g protein; 91 mg cholesterol; 379 mg sodium. Full nutrition