Four-Cheese Fontina Macaroni Bake

"Baked macaroni and cheese recipe with reduced Emmentaler cheese and an added fourth cheese. The recipe should include macaroni pasta, Emmentaler cheese in a reduced amount, two other cheeses from the original recipe, and a new fourth cheese to complement the flavors."

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6/20/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Creamy baked macaroni with reduced Emmentaler, sharp cheddar, smooth fontina, and rich Gruyère for a perfectly nutty, cheesy blend.

cheesy baked pasta comfort savory

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Name: Four-Cheese Fontina Macaroni Bake
Yield: 6
Ingredients: 8 oz elbow macaroni pasta; 1 cup shredded Emmentaler cheese (reduced amount); 1 cup shredded sharp cheddar cheese; 1 cup shredded fontina cheese; 1 cup shredded Gruyère cheese; 3 cups whole milk; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp ground mustard; Salt and black pepper to taste; 1/2 cup panko breadcrumbs; 2 tbsp grated Parmesan cheese

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