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Mac & Cheese


½ pound large macaroni noodles

3 tablespoons butter

3 tablespoons all purpose flour

4 cups whole milk-room temp

¾ ounce (weight) Provolone cheese, finely grated 

ounces Mascarpone cheese-room temp

2 ounces (weight) Fontina cheese, grated 

3 tablespoons butter, room temp

1/2 teaspoon salt

1/8 teaspoon white pepper 

1/4 teaspoon onion powder

1 cup Mozzarella cheese, grated

Pepperoni slices

Sun-dried tomatoes

Fresh basil

Hot pepper flakes


Macaroni noodles smothered in a Fontina, Provolone & Mascarpone cheese sauce, topped with Mozzarella, pepperoni & sun-dried tomatoes, finished with fresh basil & pepper flakes.  


Boil the macaroni noodles in salted water until al dente.  Drain and rinse with cold water.  Set aside.

Add the butter to a medium sized sauce pan and melt over medium temperature. Add the flour and whisk.  Once bubbling, cook for 1 minute.  Whisk in the milk, turn the heat up to medium-high and stir, until it comes to a boil. Remove from heat and stir in the Provolone cheese until melted.  Add the Mascarpone and Fontina cheeses with 3 tablespoons of butter and stir until smooth.  If needed place back on burner on low.  Stir in the salt, white pepper and onion powder. Add the macaroni and mix to coat.  

Brush a baking dish with some olive oil and add the macaroni & sauce. 

Top with the Mozzarella cheese, then desired amount of pepperoni and sun-dried tomatoes.  Place in the center of oven at 350 degrees and lay a piece of aluminum loosely over the top but not tightly.  Bake for 25 minutes. Remove from oven and finish with julienned basil and hot pepper flakes.

Serves 4-6

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