Recipe
Three-Cheese Italian Mac and Cheese
A rich, comforting, three-cheese dream. This gluten free mac combines elbows pasta with velvety Parmesan, creamy fontina, and smoky mozzarella. Top with chives for a delicate touch.
0 Saves
Made With
Triple the cheese, triple the yum! Three-cheese mac and cheese — creamy decadence with Parmesan, fontina, and smoked mozzarella. Tossed with Gluten Free Elbows, each bite is a luscious blend of cheesy delight.
Ingredients
- 12 oz Ronzoni Gluten Free Elbows
- ½ cup 35% heavy cream
- ¼ tsp. garlic powder
- ½ tsp. each salt and pepper
- ⅓ cup butter, cut into cubes and at room temperature
- ½ cup grated Parmesan cheese
- 1 cup shredded fontina cheese
- 1 cup shredded smoked mozzarella cheese
- 2 Tbsp finely chopped fresh chives (optional)
Instructions
- Cook pasta according to package directions; drain, reserving ½ cup cooking liquid.
- In saucepan, heat cream over medium-low heat until starting to simmer. Turn off heat; add pasta, reserved cooking liquid, garlic powder, salt, and pepper, tossing until well coated.
- Add butter, Parmesan, fontina, and mozzarella, tossing well. Cover and let stand for about 2 minutes or until cheese melts. Sprinkle with chives if desired.
Pro Tip
No mozzarella on hand? Substitute smoked provolone or Gouda for a similar creamy, cheesy effect.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
View Products
