Crackaroni and Cheese

This is one of the best macaroni and cheese recipes I have ever came across.  It is my go to recipe for any party, potluck or dinner.  Not only is it filled with cheesy goodness it is also very simple to make.  For anyone who knows me, knows I am no Julia Child so the simpler the better.

You will all be surprised to know that I am NOT a lover of cheese.  Yes, you read that right I DO NOT like cheese.  I do not like cheese on my burgers, sandwiches and I don’t like pizza because it has cheese.  Although, this macaroni and cheese is an exception.  I will eat this chessy dish because the combination of the Fontina, Mozarella and Parmesan is divine.  Along with the creaminess and the crunch from the cheese that is used to top it.  Two syllables: YUM-OH!!

In case you were wondering this macaroni and cheese doesn’t actually contain any crack.  It’s just so good that you will crave it like a drug. 

Oh and kids, crack is whack!!  Don’t do drugs!! (This public service announcement was brought to you by the Domesticated Diva.)



Macaroni and Cheese

recipe adapted from: food network


Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves


Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

2 Responses to “Crackaroni and Cheese”

  1. 1

    adrianne — December 31, 2010 @ 10:49 pm

    I can’t wait to make this!!! My fav ever… my mouth is watering lol

  2. 2

    Samantha S — February 27, 2011 @ 10:49 pm

    Made this for dinner tonight and everyone LOVED it!! Thanks for the recipe! ^.^v

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