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Macaroni and cheese goes upscale with fontina, mozzarella, and Parmesan. This particular combination provides plenty of flavor and meltability, but don't limit yourself to our selection: Make your own trio from the cheeses you have on hand. Slideshow:  Macaroni and Cheese 

Food & Wine
January 2012

Gallery

© Helene Dujardin

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium frying pan, melt one tablespoon of the butter over moderately low heat. Add the bell peppers and 1/4 teaspoon of the salt and cook until soft, about 10 minutes.

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  • Heat the broiler. Butter a large shallow baking dish.

  • In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and return to the hot pot. Toss the pasta with the remaining 3 tablespoons butter and 3/4 teaspoon salt, the sautéed bell peppers, the fontina, mozzarella, 3 tablespoons of the Parmesan, and the black pepper.

  • Transfer the pasta to the prepared baking dish and sprinkle the remaining 3 tablespoons Parmesan over the top. Broil until the top starts to brown, 3 to 4 minutes. Serve with additional Parmesan.

Notes

Browned and Bubbling
Cheese often turns stringy when tossed with hot pasta. Broiling the dish after tossing melts the strings into a smooth sauce. An added bonus: that irresistible brown crust.

Suggested Pairing

Creamy cheeses need a light red wine as a foil for their richness. A weighty Chianti Classico or Riserva would be overpowering here, but a basic Chianti, with its slight bitter-cherry flavor, will strike just the right balance.

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