Tuttorosso Fontina Macaroni and Cheese

What is your absolute favorite comfort food? The one thing that as soon as you take that first bite, your eyes instantly close and you let out that little happy sigh of contentment? This Tuttorosso Fontina Macaroni and Cheese is sure to become your favorite ultimate cozy comfort.

Tuttorosso Fontina Macaroni and Cheese

Macaroni and cheese is just one of those universally appealing and beloved dishes. There are so many different variations and combinations. Whether it’s a classic cheddar forward dish with elbows, or cavatappi bugged in a Gruyere cheese sauce, they all equal total decadence.

A Classic with a Twist

This Tuttorosso Fontina Macaroni and Cheese gives you all of the flavors and textures your crave in mac and cheese, and then some. This dish is as creamy and dreamy as it is irresistible.

Part of what makes this macaroni and cheese so delicious is the fresh, sweet, and bright flavor of Tuttorosso Diced Tomatoes. Tuttorosso Tomatoes are the best-selling Italian inspired canned tomatoes in the U.S. The tomatoes are picked at the peak of ripeness and packed in non-BPA lined cans. You can taste the difference and smell the just picked from the vine aroma.

Tuttorosso Fontina Macaroni and Cheese

I love stocking my pantry with Tuttorosso tomatoes to help create easy and delicious dishes such as this macaroni and cheese. I also love going to their website to discover new recipes and ideas such as this Tuttorosso Fontina Macaroni and Cheese.

In addition to the Tuttorosso tomatoes, it’s the combination of cheeses that make this dish shine. Tangy and creamy cream cheese adds body and dimension to the sauce. Grated parmesan cheese gives a savory layer of a nutty saltiness while adding texture to the crispy top. The star of this luscious sauce however is the fontina cheese. It’s mild mellow flavor and ease of melting helps this sauce hug to every curve of the ziti pasta.

Easy Decadence with Tuttorosso Fontina Macaroni and Cheese

While this mac and cheese may be a more sophisticated twist on the classic, it couldn’t be easier. With just a couple of tips you will be serving this luscious dish to family and friends.

Tuttorosso Fontina Macaroni and Cheese
  • Preheat your oven to 400 degrees. This finishes in the oven for that combination of crispy top and molten gooey middle.
  • Cook your ziti according to the package directions. Allow it to fully drain while you make your sauce.
  • Heat a large saucepan over medium heat. Melt your butter and add your garlic. Allow it to sauté for one minute.
  • Add your flour and continuously whisk. Let it cook until it begins to smell a little nutty.
  • Add your cream, continuing to stir so it remains smooth and lump free. Add the cream cheese and nutmeg. Allow it to come to a simmer and thicken.
  • Stir in your shredded fontina cheese. Add the Tuttorosso diced tomatoes.
  • Fold in the pasta. Spread it into a buttered casserole dish, and top with your parmesan-panko topping.
  • If you love a creamy mac and cheese, simply place the casserole under the broiler for 2-3 minutes. For a more traditional baked macaroni and cheese allow it to bake for 20 minutes until molten, golden, and bubbly.

Are you looking for more Tuttorosso inspirations? Make sure you check out my recipe for Tuttorosso Pomodoro Sauce.

Tuttorosso Fontina Macaroni and Cheese

Tuttorosso Fontina Macaroni and Cheese

This easy and elegant mac and cheese combines Italian cheeses with sweet tomatoes.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 6


  • saucepan
  • casserole dish


  • 8 oz ziti pasta, cooked and drained
  • 2 tbsp butter
  • 1 garlic clove, minced
  • 2 tbsp flour
  • 2 cups whipping cream
  • 1/2 tsp nutmeg
  • 3 oz light cream cheese
  • 1 cup Fontina cheese, shredded
  • 2 14.5 cans Tuttorosso Diced Tomatoes or Tuttorosso Petite Diced Tomatoes
  • salt and pepper to taste
  • 1/2 Parmesan cheese, shredded
  • 1/2 cup panko bread crumbs
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, chopped


  • Preheat oven to 400 degrees.
  • Melt butter in a large saucepan over medium-high heat. Add the garlic and sauté for 1 minute.
  • Whisk in the flour and cook for a minute until nutty and fragrant. Stir in the cream, cream cheese, and nutmeg. Allow to come to a simmer and thicken.
  • Stir in the shredded Fontina cheese and diced tomatoes. Whisk until smooth.
  • Pour in the cooked pasta, folding to combine. Season with salt and pepper.
  • Butter a casserole dish. Pour the macaroni and cheese into the prepared casserole dish.
  • Add the panko and parmesan to a small bowl. Drizzle with olive oil.
  • Top the macaroni and cheese with the panko topping.
  • For creamy macaroni and cheese place under the broiler for 2-3 minutes. For a traditional baked macaroni and cheese bake for 20 minutes.
  • Top with fresh parsley.
  • Buon appetito!


For this recipe I am using Tuttorosso Diced Tomatoes.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!

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