Macaroni With Fontina and Gorgonzola


  • 1 lb elbow macaroni, uncooked
  • 1/4 lb Fontina cheese, shredded
  • 1/4 lb gorgonzola, crumbled
  • 2 tablespoons butter
  • 1/2 cup half-and-half
  • fresh ground black pepper
  • 1/2 cup fresh chives, Chopped


  1. In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
  2. In a colander, drain the macaroni and return it to the pot.
  3. Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
  4. Garnish with chopped chives.

Popular posts from this blog

Christmas Rum Cake

Buttermilk-Blueberry Breakfast Cake

Spicy Chicken Fried Rice