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Roasted Mushroom Fontina Mac & Cheese


1 lb Elbow Pasta or other pasta

1 cup Heavy Cream


  • Prepare 1lb of past per package directions. Drain pasta and return to pot over medium low heat.

  • Add 1 cup heavy cream

  • break up roasted mushroom fontina compound and add in a bit at a time to pot and stir until distributed and cheese and cream form a creamy sauce.

Makes approximately 4-6 servings

NOTE: I will often also stir in blanched shredded kale to add a vegetable component when serving as a main dish.

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