This recipe combines two of my daughter’s favorite meals: Gnocchi and macaroni and cheese. Gnocchi is a great alternative and break from regular pasta. Note that the Fontina cheese can be pretty expensive, but the flavor adds a lot to this recipe. Fontina is often used in fondue because it melts so well. The 5-oz. container can run as high as $5. However, if you make your own gnocchi (check out my easy gnocchi recipe here) overall it’s still a pretty low-cost, filling meal. This recipe serves six as a main course and is well under $2 per serving.
Gnocchi Mac & Cheese
2 16-oz. packages gnocchi (to save money, we make gnocchi at home)
4 Tbsp. butter
2 large garlic cloves, minced finely
2 Tbsp. flour
1 3/4 C. milk
2 tsp. dijon mustard
1 5-oz. container grated Fontina cheese (this will be an expensive ingredient, but it’s worth it!)
1/2 C. grated Parmesan cheese
1/4 tsp. chipotle chile pepper (This is found in the spice aisle. I also use it in this recipe)
Fresh parsley for garnish
Melt the butter in a skillet. Meanwhile, preheat oven to 375 degrees. Once butter is melted, add garlic and stir until soft and translucent (about a minute). Add flour and stir until golden brown. Wisk in milk until the mixture starts to thicken. Add mustard and Fontina cheese and stir until the cheese has melted. Pour the cheese mixture over the prepared gnocchi in a casserole dish. Top with grated Parmesan. Bake for 30 minutes or until cheese starts to brown on top. Serves 6.