Gourmet Three-Cheese Mac and Cheese Recipe

Gourmet mac & cheese with gruyere, fontina and white cheddar

What’s more comforting than macaroni and cheese? Recently, RFT’s Ski & Dive Editor Yvette Cardozo traveled to Hocking Hills, Ohio, to take place in the Comfort Food Cruise where all those comforting foods like donuts, pizza, and mac and cheese take center stage.

And while Ohio is known as being more of a meat and potatoes kind of state, Yvette found they have their own versions of gourmet food, including this sumptuous mac and cheese made with Gruyere, fontina, and white cheddar cheeses. Chef Anthony Schulz of Rhapsody Restaurant generously shared the recipe.

Serves 2

Mac & Cheese

2 C whole milk

3 Tbs unsalted butter

3 Tbs all purpose flour

6 oz gruyere cheese, shredded

6 oz fontina cheese, shredded

6 oz sharp white cheddar, shredded

8 oz dried penne pasta – cooked al dente

1 tsp white truffle oil

Kosher salt, black pepper

Bring milk to a simmer over medium heat being sure not to let it boil over

While milk is coming to temperature, make a roux with the butter and flour by melting the butter in a small sauté pan and whisking in the flour. Don’t leave any lumps.

When milk has come to a simmer, whisk the roux into the milk and continue whisking for several minutes until it has thickened.

Add the cheeses a little at a time so not to bring the temperature of the cream mixture down too much

When all the cheese is added, season to taste with salt and pepper. Add the pasta and make sure it is hot. Drizzle the truffle oil in the pan and mix well.

Pour the mac & cheese into an oven proof baking dish (8×8 is perfect) and sprinkle generously with the bread crumbs. Place in oven five minutes to toast the crumbs and serve immediately.


Organatta Bread Crumbs

6 C plain bread crumbs

1 ea orange – zest and juice

1 ea lemon – zest and juice

1 ea lime – zest and juice

4-5 tsp extra virgin olive oil

2 tsp dried thyme leaves

2 tsp dried oregano leaves

1 tsp kosher salt

2 tsp ground black pepper

Place all ingredients in a mixing bowl and mix well. The zest will clump together, rub the clumps back and forth between your hands to break apart. It should look like wet sand. In winter, a bit more oil may be needed. This freezes well for 3-4 months.

Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.