This creamy, Italian-style macaroni dish is made with fontina, blue cheese, and half-and-half cream for a delicious and nut/soy free lunch.
Special diets: Vegetarian | nuts-free | soy-free | egg-free |
️Allergens: not vegan | gluten | lactose |
⏱ 22 mins – easy
🍽 4 servings – 730 kcal per serving
| Serving
237g |
Fat
27g |
Sat. fat
16g |
Sodium
768mg |
| Carbs
88g |
Fibers
4g |
Sugars
5g |
Proteins
30g |
INGREDIENTS
- An eighth tsp black pepper
- ¼ tsp salt
- 1 lb macaroni pasta
- ¼ lb fontina cheese
- ¼ lb blue cheese
- 2 tbsp butter
- ½ cup half-and-1 half cream
- ½ cup chives
TOOLS
- 1 knife
- 1 grater
- 1 saucepan
- 4 platters
- 1 wooden spoon
- 1 colander
STEPS
Chop chives.
Shred fontina cheese using a grater.
Slice blue cheese.
Heat a saucepan and pour 12.5 cups of water into it. Add a quarter tsp of salt and boil for 3 minutes. Add macaroni pasta and cook for 8 minutes to get cooked macaroni pasta.
Drain cooked macaroni pasta in a colander.
Transfer macaroni pasta, blue cheese and fontina cheese to the saucepan. Add butter, half-and-half cream in the saucepan. Stir thoroughly using a wooden spoon. Sprinkle an eighth tsp of black pepper and stir again. Turn off the heat and transfer macaroni with mixed cheese to a platter.
It’s ready to be served !
