Creamy Stovetop Macaroni and Cheese
Made with a combination of fontina and cottage cheese and a splash of white wine, this ultra-creamy stovetop mac and cheese recipe is easy to make and far better tasting than any boxed mix. Real cheese lovers might want to kick up the flavor (and the richness) some by substituting Brie for the fontina.
- 1 lb mini farfalle (bow ties or butterflies)
- 3-1/2 cups whole milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/4 cup dry white wine
- Salt and freshly ground pepper (white or black)
- 8 ounces fontina, coarsely grated (see notes)
- 6 ounces cottage cheese (2% or 4% milk fat)
- 2 tablespoons fresh parsley, chopped
- Bring a large pot of salted water to a boil. Add the farfalle and cook until tender but not soft (al dente). Drain and set aside.
- Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
- Melt the butter in a large, heavy saucepan over medium heat. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes. Gradually add the warmed milk, whisking continually until well blended. Add the wine and whisk until smooth.
- Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce. Season to taste with salt and pepper.
- Reduce the heat to low, add the fontina and stir until completely melted. Add the cottage cheese and continue stirring until the curds have melted and the sauce is smooth.
- Add the macaroni and parsley. Combine well, remove from the heat and allow to stand 5 minutes. Stir again, then serve.
If you love the flavor of Brie and want to dress up this recipe a little more, try substituting 8 ounces of Brie (rind removed, then sliced) for the fontina.