mac and cheese in a small cast iron pan on a table with a blue and white checkered pot holder, a small block of cheese, and a cheese grater

Chef Ethan's Favorite Mac N' Cheese


  • 8oz. Pasta – (Lumache is our favorite shape for this recipe, but any shape will work)
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 cups milk
  • salt and pepper to taste
  • 2 cups Fontina Val d’Aosta - shredded
  • 2 balls of Fresh Mozzarella - diced
  • 1/2 cup Parmigiano Reggiano - finely grated
  • 1/2 cup Breadcrumbs


Preheat the oven to 350 degrees.

Cook pasta until al dente and drain well. In a saucepan, melt butter over medium heat. Add flour and stir to remove lumps. Pour in milk and cook until thickened. Season with salt and pepper. Add Fontina Val d’Aosta and stir until melted. Add pasta and stir. Add the Fresh Mozzarella and stir, just until combined (the Fresh Mozzarella should not be fully melted). Pour mixture into 2 qt. casserole dish. In a small bowl combine the Parmigiano Reggiano and the Breadcrumbs. Cover the top of the mac n’ cheese with the Breadcrumb mixture. Bake for 20 minutes.