"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 05-01-2008, 12:50 PM   #1
Join Date: Feb 2008
Posts: 52
Leaving Fontina Cheese Out

Want to try a new recipe for mac and cheese. I have all the ingredients except Fontina Cheese. Recipe has parmesan and mozzarella in it also. What do you think about leaving out the Fontina? TIA.

mittshel is offline   Reply With Quote
Old 05-01-2008, 01:24 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,944
I think you have to add that amount of cheese but it does not have to be fontina.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-01-2008, 01:30 PM   #3
Chef Extraordinaire
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,114
I agree with Andy. Neither parm (dry) or mozarella (stringy) are great melting cheeses for mac and cheese so you need both the quantity represented by the fontina and the texture to make it halfway creamy.
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 05-01-2008, 01:34 PM   #4
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Andy is correct. Just add a different cheese in place of the amount of Fontina called for. Also, know that Fontina imparts a certain flavor. Mozzarella is a VERY mild. I, personally, would be tempted to add even just some cheddar or I'm afraid it will be fairly bland. Parmesan adds flavor but not the cheesy/melty part. If you do decide to add just more Mozzarella be sure to check for salt content and maybe add a bit more dry mustard?

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 05-01-2008, 01:59 PM   #5
Master Chef
jabbur's Avatar
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,637
You might try some cream cheese for the creaminess. I usually use it in my mac and cheese but you will need to add something to boost the flavor up with only mozzarella, parmesan and cream cheese. If you want to stay in white cheeses you might try a sharp swiss to give it some bite. You can always add spices as well, maybe some seasoned salt, powdered ranch dressing mix, lemon pepper, garlic, whatever you like.
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 08:27 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.