Cheese and Macaroni

Is there a better comfort food?

I have tons of mac and cheese recipes...always in search of the perfect blend of gooey cheese, perfect pasta, and crisp topping.  (Seriously, I have at least 5 mac and cheese recipes pinned on Pinterest.)

I tried a recipe for Gnocchi Mac and Cheese recently, but as I was unable to find any gnocchi locally, I ended up buying this yummy trottole pasta.  I can't remember the brand, but I'll update, as I will be buying more of it!

The kiddos loved it.  I loved it.  We almost finished off the dish for lunch that day.

Trottole Macaroni and Cheese (but you could substitute the gnocchi)

1 pound trottole pasta or gnocchi
2 Tbsp butter
2 tsp garlic, finely chopped
1 Tbsp all-purpose flour
3/4 cup milk
1 tsp Dijon mustard
1/4 cup Gruyere cheese, shredded
1/4 cup Fontina cheese, shredded
Salt and white pepper to taste
1/3 cup Parmigiano-Reggiano, shredded

1. Preheat oven to 375. Prepare pasta according to package directions. Drain and place pasta in a single-layer in a greased 1-1/2 quart shallow baking dish.

2.  Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

3. Combine Gruyere and Fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

4.  Pour sauce over pasta and sprinkle Parmigiano-Reggiano over top. Bake until the cheese is golden and bubbly, about 25 minutes. Let rest for 5 minutes before serving.


I found some gnocchi while traveling over Christmas and have plans for trying it in this recipe this week!  Enjoy!