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Homemade (gourmet) macaroni & cheese FTW!

2012 April 25
by Emily Hill

I have tried countless recipes for homemade macaroni and cheese only to have my kids turn up their noses at each and every recipe. It’s not that I mind them eating Kraft Macaroni & Cheese or Velveeta Shells & Cheese because let’s face it, if the 14-year-old can make it, it’s a win-win situation for everyone involved. But it would be nice if I could find a delicious, decadent homemade macaroni and cheese recipe everyone enjoyed.

Guess what? I totally found one. My friend Tiffany saw me tweet my Twitter plea for a good homemade mac & cheese and replied with a recipe she was certain my kids would enjoy. Considering her red velvet rice krispie treats were such a huge success (after the third attempt), I was more than willing to give it a shot even if it meant buying a cheese I had no idea existed before her email hit my inbox.


gourmet macaroni and cheese

By the way, it was well worth the trip to Harmons and the confused expression I had on my face as I browsed their overwhelming amazing assortment of gourmet cheeses.

Comfort zone aside, this Fontina & SeaHive macaroni and cheese recipe did indeed become an instant family favorite. I am going to double the cheesy sauce next time around even if it does make it 10 times more expensive than Kraft. It’s 100 times better!


gourmet macaroni and cheese

Printable recipe for Fontina & SeaHive Macaroni & Cheese below.

NOTE: The recipe doubles the sauce. Feel free to try it with the original amounts by halving the ingredients. I also had some leftover heavy whipping cream in the fridge and added it to the sauce mixture to make it a little creamier. Yum!

Fontina & SeaHive Macaroni & Cheese
 
Prep time
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This is the first homemade macaroni and cheese my kids actually liked. It is decadent and yummy. The recipe doubles the amount of cheesy sauce, so if you'd like to try the original recipe, simply halve the sauce ingredients.
Author:
Recipe type: Dinner
Serves: 8
Ingredients
  • 2 packages pasta (elbow, small shells, penne or cellentani)
  • ½ cup unsalted butter
  • 4 to 5 T flour
  • 2 cups milk
  • ½ tsp salt
  • ¼ tsp pepper
  • Dash of nutmeg
  • 2 cups grated Fontina cheese
  • 2 cups grated Beehive SeaHive cheese
  • ½ to 1 cup heavy whipping cream (optional)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 13x13-inch or 11x14-inch pan and set aside.
  2. Cook pasta for 2 minutes less than package directions. Start sauce while pasta is cooking.
  3. For sauce, melt butter and whisk in flour. Slowly whisk in milk. Add salt, pepper and nutmeg.
  4. Bring sauce mixture to a low simmer, whisking constantly.
  5. Stir in cheeses gradually until sauce is creamy. For a richer sauce, gradually add heavy whipping cream until desired consistency.
  6. Drain pasta and return to pan. Add sauce and stir until thoroughly combined. Pour into greased pan and cover with foil.
  7. Bake 10 minutes, remove foil and sprinkle with additional cheese. Broil 3 to 5 minutes or until lightly browned. Serve immediately.
Notes
* I found both the Fontina and the Beehive SeaHive cheeses at Harmons Grocery in Utah. * Original recipe by Tiffany (http://foodfinery.blogspot.com/ or @foodfinery on Twitter).


gourmet macaroni and cheese

P.S. You can find Beehive SeaHive cheese at Harmons Grocery here in Utah or buy it online.

14 Responses Post a comment
  1. April 25, 2012

    I love homemade mac and cheese. I had no idea there was such a thing until college. I’ve been making some because it’s great for leftovers, and the ones I’ve tried that get great reviews usually call for eggs, which leaves the texture kind of curdled. I will definitely have to try this.
    Kristina P´s latest ~ Blog Eat BlogMy Profile

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    Emily Reply:

    Eggs? Really?!? For some reason that kind of makes me want to throw up in my mouth…and I like eggs.
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  2. April 25, 2012

    You’re killing me here. Mac n’ cheese is probably the thing I miss most on my no-dairy, no-gluten diet. Gah. It’s so good. And SeaHive? The best evah. Love that stuff.

    I have another recipe for you that is also very good. (I always feel like that’s wrong for me to say in a comment on somebody else’s recipe.) It’s the one from Cooks’ Illustrated–no flour in the sauce, just lots of buttah, cheese, evaporated milk and an egg. SO GOOD.
    Lindsey (Cafe Johnsonia)´s latest ~ On Design Mom: Drying HerbsMy Profile

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    Emily Reply:

    Again with the egg…I’m not sure what I think about that, but I’m always willing to try a new recipe. I’d love it if you’d email it to me or post a link here if you’ve already put it on your site. ;) (BTW I will eat double helpings just for you!)
    Emily´s latest ~ The quick-as-a-SNAP! recapMy Profile

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  3. LeShan Bradshaw permalink
    April 25, 2012

    Ooooooh yum! I’m going to have to try this soon.

    [Reply]

    Emily Reply:

    Wait, who is this? This can’t be my BFF who lives way out in Florida. She never reads my blog. ;) And yes, you so totally have to try this!
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  4. Jennifer permalink
    April 25, 2012

    This sounds so yummy!!! I too have been on the hunt for a homemade mac and cheese my kids will actually eat. Definitely trying this one out.

    [Reply]

    Emily Reply:

    I hope they like it! Mine totally did but it definitely needed more cheesy, saucy goodness–hence the doubled sauce recipe. ;)
    Emily´s latest ~ The studio I’d have if I were actually craftyMy Profile

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  5. April 26, 2012

    I must be living out in the sticks (I am) because you just introduced me to SeaHive cheese! Think the local grocery store here in Rexburg sells it? :)
    Camille´s latest ~ We Are A Prideful PeopleMy Profile

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    Emily Reply:

    I would hope so but if not, I bet you could find it online or ask what a good substitute would be. LOVE cheese!
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