Cajun Fontina Mac

How this recipe came to be

Inspired by a special occasion, I set out to create an extravagant side dish to complement a flavorful entrée, and that's how Cajun Fontina Mac was born. Freshly shredded Fontina cheese and smoky bacon formed the heart of this dish, creating a creamy béchamel sauce infused with smoked paprika, fresh thyme, and a touch of cayenne pepper. The trompetti pasta, cooked to perfection, was enveloped in this rich, nutty sauce, each bite bursting with bold, spicy flavors. Topped with crispy bacon and freshly chopped parsley, this gourmet twist on classic mac and cheese elevated the entire meal, making it a standout side that everyone at the table adored.

Cajun Fontina Mac

Ingredients

8 oz Fontina Cheese (Freshly Shredded)
16 oz Box Trompetti Pasta
2 Cups Milk (Preferably Whole)
1 lb Bacon (Chopped)
1 Tbs Flour
1 Tbs Parsley (Freshly Chopped, plus a little extra for garnish)
2 Tsp Smoked Paprika
1 Tsp Thyme (Fresh)
1/2 Tsp Cayenne Pepper (Optional)
1/2 Tsp Garlic Powder
1'2 Tsp Onion Powder
1 Tsp Salt
1/2 Tsp Pepper

Preparation

Pasta: (Prepare at the same time as the cheese sauce)

-Cook the pasta per instruction on the container

-Strain

Cheese Sauce:

-In a small pot on high heat, bring Milk to a boil

-Add in the flour and whisk until it is well incorporated

-Add in the Cheese slowly, stirring occasionally

-Once the cheese has melted, add in the Smoked Paprika, Thyme, Cayenne Pepper (Optional), Garlic

Powder, Onion Powder, Salt and Pepper and stir

-Reduce heat to medium and let simmer for about 5 minutes

-Pour Cheese Sauce into the Pasta and stir to combine thoroughly

Finishing Touches

-Add Mac and Cheese to a bowl about half way

-Sprinkle a pinch of Parsley over top

-Generously sprinkle the Bacon into the center

-Place a leaf of Parsley in the center

-Serve and Enjoy!

Cajun Fontina Mac

Cajun Fontina Mac

How this recipe came to be