Fontina Mac and Cheese Recipes

The mild, earthy and buttery flavor of fontina is perfect in these must-try macaroni and cheese recipes.


Fontina

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Roasted Jalapeño Four Cheese Macaroni

  • 3 jalapeño chiles
  • 2 cups (8 ounces) Wisconsin smoked gouda cheese, shredded
  • 3 cups (12 ounces) Wisconsin 3-pepper colby jack or pepper jack cheese, shredded
  • 3/4 cup (3 ounces) Wisconsin fontina cheese
  • 5 cups (20 ounces) Wisconsin aged cheddar cheese
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Fontina, Spinach and Bacon Shells

  • 1 pound medium shell pasta
  • 6 ounces applewood smoked bacon
  • 3/4 cup Wisconsin mascarpone cheese
  • 1 1/4 cups Wisconsin fontina cheese, grated
  • 3 1/2 ounces fresh baby spinach , chopped
  • 1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
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Eggplant Parm Mac and Cheese

  • 1 eggplant, ends trimmed, peeled
  • 1 teaspoon salt, plus more to taste
  • 3 cups Italian-seasoned panko or bread crumbs
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, shredded
  • 1 pound pasta shells or spirals, cooked
  • 1 cup marinara sauce, homemade or prepared
  • 3/4 cup (3 ounces) Wisconsin fontina cheese, shredded
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Pumpkin Mac and Cheese

  • 1 pound macaroni pasta
  • 2 cups (8 ounces) Wisconsin Fontiago Cheese, shredded
  • 1 1/2 cups pumpkin puree
  • 1/4 cup Wisconsin parmesan cheese, grated
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Balsamic Mac and Cheese

  • 6 ounces pancetta, thinly sliced
  • 2 tablespoons balsamic vinegar, divided
  • 2 1/2 cups (10 ounces) cavatappi pasta, dry
  • 1 1/2 cups (6 ounces) Wisconsin gouda cheese, shredded
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin smoked gouda cheese, shredded
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Bacon, Leek and Tomato Mac and Cheese

  • 10 ounces radiatori pasta
  • 1 1/2 cups (6 ounces) Wisconsin fontina cheese, cubed
  • 1 cup (4 ounces) Wisconsin white cheddar cheese, shredded
  • 3 slices thick cut slab bacon
  • 1 leek, finely diced
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Moussaka Mac and Cheese

  • 1 pound ground lamb
  • 1 medium eggplant, diced in 1/2-inch cubes
  • 1/2 cup plain Greek yogurt
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
  • 1 cup Wisconsin feta cheese, crumbled
  • 1 pound elbow pasta
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Gnocchi Mac and Cheese

  • 2 pounds store bought Gnocchi
  • 1 cup (4 ounces) Wisconsin gruyère cheese, shredded
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1 3/4 cups (7 ounces) Wisconsin parmesan cheese, grated
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Wisconsin Four Cheese Mac Shroom

  • 8 ounces Wisconsin mascarpone cheese
  • 3 cups (12 ounces) Wisconsin fontina cheese, shredded
  • 12 ounces mushrooms, thinly sliced
  • 1 pound elbow pasta, cooked al dente
  • 2 cups (8 ounces) Wisconsin morel & leek jack cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin white cheddar cheese, shredded
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Broccoli Mac and Cheese

  • 1 pound dried pasta
  • 1 pound broccoli florets
  • 1/2 cup (2 ounces) Wisconsin aged cheddar cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin fontina cheese, shredded
  • 1/4 cup Wisconsin parmesan cheese, grated
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French Onion Soup Mac and Cheese

  • 6 cups onions, thinly sliced, skins reserved for boiling
  • 2 cups (8 ounces) Wisconsin fontina cheese
  • 2 cups (8 ounces) Wisconsin alpine-style cheese
  • 4 cups low sodium beef broth
  • 1 pound pipette pasta
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Lobster Mac and Cheese with Fontina

  • 1 pound elbow pasta
  • 1 1/2 pounds cooked lobster meat
  • 1 cup Wisconsin mascarpone cheese
  • 4 tablespoons clam juice
  • 3 cups (12 ounces) Wisconsin fontina cheese, shredded and divided
  • 1/2 cup (2 ounces) Wisconsin aged white cheddar cheese, shredded
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Tortellini Quattro Formaggio

  • 4 ounces Wisconsin mascarpone cheese
  • 1/4 cup (1 ounce) Wisconsin asiago cheese, grated
  • 1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
  • 10 ounces cheese tortellini
  • 1/2 cup (2 ounces) Wisconsin fontina cheese, shredded
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Mini Meatball Mac and Cheese

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 pound pasta, such as elbow macaroni or shells
  • 4 cups (1 pound) Wisconsin cheddar cheese, shredded
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
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Hot Soppressata Mac with Crispy Leeks

  • 3 leeks
  • 8 ounces hot soppressata, cut into 1/2-inch cubes
  • 8 ounces rotini pasta
  • 1 1/2 cups (6 ounces) Wisconsin fontina cheese, shredded
  • 3/4 cup (3 ounces) Wisconsin asiago cheese, shredded
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Stove Top Pesto Mac and Cheese

  • 3 cups large shell pasta, uncooked (6 cups cooked)
  • 1/2 cup prepared pesto
  • 1 cup (4 ounces) Wisconsin smoked fontina cheese, shredded
  • 1 cup (4 ounces) Wisconsin aged gouda cheese, shredded
  • 3/4 cup sweet corn, cooked
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Guanciale and Morel Mac and Cheese

  • 1 cups bread crumbs
  • 1 pound cavatappi pasta
  • 3 cups Wisconsin fontina cheese, shredded
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Spicy Pizza Mac and Cheese

  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, grated
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Kale Pesto Mac and Cheese

  • 2 cups kale, leaves chopped
  • 1 pound medium shell pasta
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, grated
  • 3/4 cup (3 ounces) Wisconsin parmesan cheese, grated and divided
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Caramelized Onion and Asparagus Mac and Cheese

  • 1 pound asparagus
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Chicken Marsala Mac and Cheese

  • 4 chicken breasts, thinly sliced
  • 4 ounces pancetta (or 3 slices bacon), cut into pieces
  • 8 ounces button mushrooms, sliced
  • 1 cup Marsala wine
  • 1 1/2 cups Wisconsin fontina cheese, shredded
  • 1 cup Wisconsin cheddar cheese, shredded
  • 1 pound penne pasta
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Summer Greens Mac and Cheese

  • 10 ounces rotini pasta
  • 1 small zucchini, grated
  • 2 cups okra, fresh or frozen (thawed), cut into 1-inch slices
  • 2 cups Swiss chard leaves, roughly chopped
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
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Chili Mac and Cheese with Cheesy Puffs

  • 1 pound ground beef
  • 1 cup macaroni pasta
  • 1 1/2 cups (6 ounces) Wisconsin gouda cheese, shredded
  • 2 cups cheese puffs, crushed
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
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Spicy Cauliflower Mac & Cheese

  • 2 cups cauliflower, diced
  • 2 leeks, white and light green parts only, thinly sliced
  • 8 ounces pasta shells
  • 1 1/2 cups (6 ounces) Wisconsin cheddar cheese, shredded and divided
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1 cup (4 ounces) Wisconsin butterkäse cheese, shredded
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Ultimate Creamy Baked Wisconsin Macaroni and Cheese

  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1 cup (4 ounces) Wisconsin muenster cheese, shredded
  • 1 cup (4 ounces) Wisconsin colby cheese, shredded
  • 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, grated
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One Pot Creamy Wisconsin White Cheddar Shells

  • 16 ounces medium shell pasta
  • 1 1/2 cups (6 ounces) Wisconsin white cheddar cheese, grated
  • 1 cup (4 ounces) Wisconsin fontina cheese, grated
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Alfredo Mac and Cheese with Asparagus and Spring Peas

  • 4 cups (16 ounces) penne pasta
  • 1 cup (4 ounces) Wisconsin parmesan cheese, finely grated
  • 1 cup (4 ounces) Wisconsin asiago cheese, finely grated
  • 4 cups (16 ounces) Wisconsin fontina cheese, shredded, divided
  • 1 1/2 cups fresh shelled peas or frozen peas (do not thaw first)
  • 1 pound asparagus, washed, trimmed and cut into 1-inch pieces
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