What a great twist on your standard macaroni and cheese, who doesn't have a box of spaghetti in their pantry and even though the recipe calls for Gruyere, Fontina, and Gorgonzola cheeses. I've made this using good old swiss, some danish blue, a little munster basically whatever cheese I have in my fridge. The Fontina and Mozzarella gives this dish such a creamy, buttery flavor, a perfect base for the sharpness of the Gorgonzola. This recipe can be easily doubled or reduced down to just enough for two. Serve with a little tomato chutney/jam and a light red wine.

What a great twist on your standard macaroni and cheese, who doesn't have a box of spaghetti in their pantry and even though the recipe calls for Gruyere, Fontina, and Gorgonzola cheeses. I've made this using good old swiss, some danish blue, a little munster basically whatever cheese I have in my fridge. The Fontina and Mozzarella gives this dish such a creamy, buttery flavor, a perfect base for the sharpness of the Gorgonzola. This recipe can be easily doubled or reduced down to just enough for two. Serve with a little tomato chutney/jam and a light red wine.