Favorite recipes with Cheese!

Fontina Macaroni and Cheese

  • Prep 15 min
  • Total 30 min
  • Servings 4



cups uncooked elbow macaroni
tablespoons butter
tablespoons Gold Medal™ all-purpose flour
teaspoon salt
tablespoon grated or very finely chopped onion
cups milk
cups shredded fontina cheese (8 oz)
tablespoon chopped fresh thyme leaves
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  • 1
    Cook and drain macaroni as directed on package.
  • 2
    In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • 3
    Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and thyme. Stir with whisk until smooth. Stir in drained macaroni.
  • 4
    Serve with additional thyme if desired.









Warm Merlot BellaVitano® Dip

1 1/2


Cooking Instructions


In small saucepan, combine dried cranberries and Merlot wine; bring just to a simmer. Remove from heat and let cranberries steep 10-15 minutes, until plump. Drain, Reserving 1 teaspoon of wine; set aside. Place cranberries between paper towels to dry thoroughly.


Heat oven to 350°F. Gently carve out center of bread, creating a bowl. Cut removed center section in half and thinly slice. Place bread bowl and slices on baking sheet and lightly brush with olive oil. Bake approximately 10 minutes; turn off oven and leave in until slices are crisp.


Place mascarpone in medium, heavy- bottom saucepan. Warm over medium heat until cheese warms. Add BellaVitano® and reserved teaspoon wine to mascarpone. Whisk until BellaVitano® is melted and incorporated.


Add cranberries and 1 teaspoon lemon thyme to saucepan; stir to combine. Spoon warm cheese into bread bowl and garnish with remaining teaspoon of lemon thyme. Serve warm with toasted bread slices, additional crackers and fresh fruit.


Easy Beer Cheese Soup

4 to 6 servings


½ stick (¼ cup) butter

1 large yellow onion, chopped (2 cups)

2 celery stalks, cut into ¼-inch dice (1 cup)

2 medium carrots, cut into ¼-inch dice (1 cup)

2 tsp. minced garlic

1 bay leaf

1/3 cup all-purpose flour

1¾ cups chicken broth

1 (12 fl. oz.) bottle beer

2 cups half-and-half

1 tbsp. Worcestershire sauce

1 tsp. dry mustard

1 tsp. salt

1/8 tsp. cayenne pepper

12 oz. sharp Cheddar cheese, shredded (3 cups)

Freshly popped popcorn


Melt butter in a 4-quart saucepan over medium heat. Add onion, celery, carrot, garlic and bay leaf; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low and sprinkle flour over vegetables; cook another 3 minutes, stirring occasionally. Add broth, beer and half-and-half gradually, stirring constantly; simmer, stirring occasionally, 5 minutes. Add Worcestershire sauce, mustard, salt and cayenne.

Remove bay leaf; purée soup with an immersion blender until fairly smooth (this step is not necessary, but gives a more appealing appearance and texture).

Add cheese gradually, stirring constantly, and cook another 3 or 4 minutes or until cheese is melted.

Serve immediately,