Recipes Stovetop Mac and Cheese with Cheese Crisps 5.0 (1,203) Add your rating & review Paprika adds smoky flavor to this super-creamy dish that includes Fontina, cheddar and mascarpone. Cheese crisps replace the usual bread crumbs on top. More Macaroni and Cheese Recipes By Laura Werlin Laura Werlin Award-winning author of six books, Laura Werlin is a nationally renowned expert on American artisan cheese, focusing on cheese and wine pairing. She frequently presents at such popular events as the Food & Wine Classic at Aspen, South Beach Food and Wine Festival, and Santa Fe Wine & Chile Fiesta, as well as teaching at The Cheese School of San Francisco. Food & Wine's Editorial Guidelines Updated on June 14, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Total Time: 45 mins Yield: 4 Ingredients 8 ounces extra-sharp cheddar, coarsely shredded (about 2 cups) 4 tablespoons unsalted butter 1/4 cup all-purpose flour 1 teaspoon smoked paprika 2 cups milk 4 ounces imported Fontina, coarsely shredded (about 1 cup) 1/2 cup mascarpone Salt 8 ounces elbow macaroni Directions Sprinkle half of the cheddar onto an extra-large nonstick skillet in four 4-inch mounds. Cook over moderate heat until the cheese is lacy and golden, about 4 minutes. Using a flexible spatula, carefully flip each crisp and cook until golden, about 1 minute longer. Drain on a paper towel–lined plate and break into large pieces. In a very large saucepan, melt the butter. Whisk in the flour and paprika and cook over moderate heat until bubbling, about 2 minutes. Add the milk and whisk until smooth. Cook over moderate heat, whisking constantly, until thick and creamy, about 5 minutes. Stir in the remaining cheddar and the Fontina and cook over low heat until melted. Off the heat, stir in the mascarpone and season with salt. Meanwhile, cook the macaroni in a large pot of salted boiling water until al dente. Drain and add to the cheese sauce. Cook over low heat, stirring constantly, until hot and bubbling, about 2 minutes. Spoon the mac and cheese into bowls, top with the cheese crisps and serve. Make Ahead The cheese crisps can be kept in an airtight container at room temperature for up to 2 days. Recrisp before serving if necessary. Suggested Pairing Berry-rich Pinot Noir. Rate it Print