18 Creamy Fontina Cheese Recipes for Comfort Food Lovers

Something magical happens when Fontina cheese melts into creamy perfection. If you’re a comfort food lover who appreciates rich, gooey goodness that makes any meal feel like a warm hug, you’ve come to the right place. We’ve gathered 18 irresistible recipes that showcase Fontina’s velvety charm—from cozy casseroles to elegant pasta dishes. Get ready to discover your new favorite cheesy creations that will have everyone asking for seconds!

Fontina and Mushroom Stuffed Chicken Breast

Often overlooked for its simplicity, this stuffed chicken breast delivers restaurant-quality elegance with minimal effort. Our version features earthy mushrooms and creamy fontina cheese wrapped in perfectly cooked poultry. You’ll achieve impressive results following these precise instructions.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 2 cups cremini mushrooms, finely diced
• 1 cup fontina cheese, freshly grated
• 2 tbsp clarified butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Kitchen twine for securing

Instructions

1. Place chicken breasts between two sheets of parchment paper.
2. Pound chicken to 1/4-inch uniform thickness using a meat mallet.
3. Season both sides of chicken with kosher salt and black pepper.
4. Heat clarified butter in a large skillet over medium-high heat until shimmering.
5. Sauté minced shallot for 2 minutes until translucent.
6. Add diced cremini mushrooms and cook for 6 minutes until deeply browned.
7. Stir in minced garlic and fresh thyme leaves, cooking for 30 seconds until fragrant.
8. Deglaze pan with dry white wine, scraping up browned bits with a wooden spoon.
9. Cook until wine reduces by half, about 2 minutes.
10. Remove mushroom mixture from heat and transfer to a bowl.
11. Cool mushroom mixture to room temperature, approximately 10 minutes.
12. Combine cooled mushroom mixture with freshly grated fontina cheese.
13. Divide filling evenly among the four pounded chicken breasts.
14. Roll chicken tightly around filling, creating cylindrical shapes.
15. Secure each roll with kitchen twine at 1-inch intervals.
16. Return skillet to medium-high heat with remaining clarified butter.
17. Sear chicken rolls for 3 minutes per side until golden brown.
18. Transfer skillet to preheated 375°F oven.
19. Roast for 18 minutes until internal temperature reaches 165°F.
20. Remove chicken from skillet and let rest for 5 minutes.
21. Pour heavy cream into hot skillet, stirring to incorporate pan drippings.
22. Simmer cream sauce for 2 minutes until slightly thickened.
23. Slice chicken rolls into 1-inch medallions, removing twine.
24. Plate chicken medallions and drizzle with cream sauce.

When sliced, the chicken reveals a molten cheese center surrounded by savory mushrooms. The crisp exterior gives way to tender, juicy meat with each bite. Wonderful alongside roasted asparagus or atop creamy polenta for a complete meal that impresses guests.

Creamy Fontina Cheese Risotto with Truffle Oil

Zesty yet elegant, this risotto transforms simple ingredients into luxurious comfort. Creamy Fontina melts seamlessly into arborio rice, while truffle oil adds earthy sophistication. Perfect for impressing guests or elevating weeknight dinners with minimal fuss.

Ingredients

– 1 ½ cups carnaroli rice
– 4 cups homemade chicken stock, kept at a steady simmer
– 1 cup dry white wine, such as Sauvignon Blanc
– 1 large shallot, finely minced
– 2 cloves garlic, microplaned
– 4 tablespoons clarified butter, divided
– 6 ounces Fontina Val d’Aosta, rind removed and grated
– ¼ cup Parmigiano-Reggiano, freshly grated
– 2 tablespoons white truffle oil
– Kosher salt and freshly cracked black pepper

Instructions

1. Heat 2 tablespoons clarified butter in a heavy-bottomed saucepan over medium heat until shimmering.
2. Add minced shallot and sauté for 3-4 minutes until translucent but not browned.
3. Stir in carnaroli rice and toast for 90 seconds, coating each grain in butter until edges become slightly translucent.
4. Pour in white wine and cook while stirring constantly until fully absorbed, about 2 minutes.
5. Ladle in ½ cup simmering chicken stock, stirring continuously until liquid is nearly absorbed before adding next ladleful.
6. Continue adding stock in ½ cup increments, maintaining a gentle simmer and constant stirring for 18-20 minutes total.
7. Test rice texture—it should be al dente with a creamy suspension, not mushy.
8. Remove from heat and let rest for 1 minute to halt cooking.
9. Fold in remaining 2 tablespoons clarified butter using a folding motion to maintain airiness.
10. Incorporate grated Fontina and Parmigiano-Reggiano until melted and fully integrated.
11. Drizzle with white truffle oil and season with kosher salt and cracked black pepper to finish.
Richly velvety with distinct grain separation, this risotto boasts Fontina’s nutty sweetness against truffle’s forest-floor depth. Serve immediately in shallow bowls, garnished with extra truffle oil and cheese shavings for dramatic effect. The creamy texture holds beautifully without becoming gluey, making it ideal for elegant plating.

Fontina and Caramelized Onion Grilled Cheese

Glistening with golden perfection, this elevated grilled cheese transforms simple ingredients into something extraordinary. Fontina’s creamy melt and sweet caramelized onions create a sophisticated sandwich that feels both comforting and refined. Every bite delivers complex flavors wrapped in crisp, buttery bread.

Ingredients

– 2 tablespoons clarified butter
– 1 large yellow onion, thinly sliced
– 1 teaspoon granulated sugar
– 4 slices artisan sourdough bread
– 6 ounces Fontina cheese, thinly sliced
– 2 tablespoons unsalted butter, softened

Instructions

1. Heat 1 tablespoon clarified butter in a heavy-bottomed skillet over medium-low heat until shimmering.
2. Add thinly sliced yellow onion and cook for 5 minutes, stirring occasionally until translucent.
3. Sprinkle 1 teaspoon granulated sugar over onions and continue cooking for 15-20 minutes, stirring frequently until deep golden brown. Tip: Low, slow cooking develops the onions’ natural sweetness without burning.
4. Remove caramelized onions from skillet and set aside.
5. Spread softened unsalted butter evenly on one side of each sourdough bread slice.
6. Place two bread slices buttered-side down on a clean work surface.
7. Layer Fontina cheese slices evenly over the unbuttered sides of both bread slices.
8. Divide caramelized onions evenly over the cheese layers.
9. Top with remaining bread slices, buttered-side facing up.
10. Heat remaining 1 tablespoon clarified butter in the same skillet over medium heat until hot.
11. Carefully place assembled sandwiches in the skillet.
12. Cook for 3-4 minutes until the bottom crust is golden brown and crisp. Tip: Use a spatula to press down gently for even browning and better cheese melt.
13. Flip sandwiches carefully using a wide spatula.
14. Cook for another 3-4 minutes until the second side is equally golden and cheese is fully melted. Tip: Cover the skillet briefly to help the cheese melt completely without burning the bread.
15. Remove sandwiches from skillet and let rest for 1 minute before slicing.
16. Cut each sandwich diagonally and serve immediately. Nothing beats the contrast between the crisp, buttery exterior and the oozing, savory interior. The sweet onions cut through the rich cheese beautifully, making this perfect alongside a sharp arugula salad or creamy tomato soup for balance.

Baked Fontina Cheese Dip with Garlic and Herbs

Unbelievably simple yet sophisticated, this baked fontina dip transforms basic ingredients into an elegant appetizer. Using high-quality fontina val d’aosta ensures optimal melting properties and complex flavor development. The combination of fresh herbs and roasted garlic creates a depth that will impress even discerning palates.

Ingredients

– 1 pound fontina val d’aosta cheese, rind removed and cubed
– 3 tablespoons extra virgin olive oil
– 6 garlic cloves, thinly sliced
– 2 tablespoons fresh thyme leaves
– 1 tablespoon fresh rosemary, finely chopped
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup heavy cream
– 1 baguette, sliced into 1/2-inch thick pieces
– 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 450°F and position the rack in the upper third of the oven.
2. Arrange baguette slices in a single layer on a baking sheet and brush both sides with melted butter using a pastry brush.
3. Toast the bread for 5-7 minutes until golden brown and crisp, then transfer to a serving platter.
4. Combine cubed fontina, olive oil, sliced garlic, thyme, rosemary, and red pepper flakes in a 10-inch cast iron skillet, ensuring even distribution.
5. Drizzle the heavy cream evenly over the cheese mixture to promote creamy emulsification during baking.
6. Bake for 6-8 minutes until the cheese is completely melted and bubbling vigorously around the edges.
7. Carefully remove the skillet from the oven using oven mitts and immediately stir the dip with a wooden spoon to incorporate the golden-brown crust that formed on top.
8. Serve immediately alongside the toasted baguette slices. Never let baked cheese dip sit too long before serving, as it will begin to separate and lose its creamy texture. For optimal garlic flavor, make sure the slices are thin enough to soften completely during the brief baking time. Using a cast iron skillet ensures even heat distribution and maintains serving temperature throughout your gathering.
Notice how the fontina develops a beautifully blistered surface while maintaining its creamy interior texture. The roasted garlic mellows into subtle sweetness that complements the herbaceous notes perfectly. For an unexpected presentation, serve individual portions in small ramekins with assorted artisan crackers and cornichons.

Fontina and Prosciutto Stuffed Shells

Huge pasta shells stuffed with creamy fontina and salty prosciutto create the ultimate comfort food. This elegant yet approachable dish delivers restaurant-quality flavors with straightforward preparation. Perfect for entertaining or family dinners, these stuffed shells bake to golden perfection.

Ingredients

– 24 jumbo pasta shells
– 8 ounces thinly sliced prosciutto di Parma, finely chopped
– 12 ounces Fontina Val d’Aosta cheese, freshly grated
– 1 cup whole milk ricotta cheese, drained
– 2 large pasture-raised eggs, lightly beaten
– ½ cup heavy cream
– ¼ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons unsalted European-style butter
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– ¼ cup dry white wine
– 2 cups whole milk
– ¼ teaspoon freshly grated nutmeg
– ¼ cup fresh Italian parsley, chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
3. Add jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain shells immediately and arrange in a single layer on a parchment-lined baking sheet to prevent sticking.
5. Heat extra-virgin olive oil in a heavy-bottomed saucepan over medium heat.
6. Add finely diced yellow onion and sauté for 5 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Pour in dry white wine and reduce by half, about 2 minutes.
9. Add whole milk and heavy cream, then bring to a gentle simmer.
10. Whisk in freshly grated Fontina Val d’Aosta cheese until completely melted and smooth.
11. Season sauce with freshly grated nutmeg, kosher salt, and freshly ground black pepper.
12. Combine drained whole milk ricotta, remaining grated Fontina, finely chopped prosciutto di Parma, lightly beaten pasture-raised eggs, and chopped Italian parsley in a mixing bowl.
13. Fold in ½ cup of the cheese sauce to bind the filling.
14. Spoon filling mixture into each cooked pasta shell using a small offset spatula.
15. Arrange stuffed shells in a single layer in a buttered 9×13-inch baking dish.
16. Pour remaining cheese sauce evenly over the stuffed shells.
17. Sprinkle with freshly grated Parmigiano-Reggiano and dot with unsalted European-style butter.
18. Bake at 375°F for 25 minutes until bubbling and golden brown on top.
19. Let rest for 10 minutes before serving to allow filling to set.

Lusciously creamy Fontina melts into every bite while the prosciutto provides savory saltiness that cuts through the richness. The shells maintain perfect al dente texture beneath the bubbly cheese crust. Serve alongside a crisp arugula salad dressed with lemon vinaigrette to balance the dish’s decadence.

Fontina Cheese Fondue with Crusty Bread

Fondue delivers pure comfort in a pot, melding rich cheese with crusty bread for the ultimate cozy meal. Fontina cheese creates a velvety base that clings perfectly to each dip.

Ingredients

– 1 lb Fontina cheese, rind removed and finely grated
– 1 cup dry white wine
– 1 tbsp freshly squeezed lemon juice
– 1 garlic clove, halved
– 2 tbsp kirsch
– ¼ tsp freshly grated nutmeg
– 1 loaf crusty artisan bread, cut into 1-inch cubes

Instructions

1. Rub the inside of a fondue pot or heavy-bottomed saucepan with the halved garlic clove.
2. Pour the dry white wine and lemon juice into the pot.
3. Heat the wine mixture over medium-low heat until it reaches 160°F, using a digital thermometer.
4. Gradually add the grated Fontina cheese while constantly stirring in a figure-eight motion.
5. Continue stirring until the cheese completely melts and the mixture becomes smooth, about 5-7 minutes.
6. Stir in the kirsch and freshly grated nutmeg until fully incorporated.
7. Adjust heat to maintain a gentle simmer, keeping the fondue between 160-170°F.
8. Transfer the fondue pot to a tabletop burner if using.
9. Serve immediately with the crusty bread cubes for dipping.

A silky, stretchy texture coats each bread cube with nutty, slightly tangy flavor. The wine’s acidity cuts through the richness beautifully. For a creative twist, add roasted mushrooms or charcuterie to your dipping platter.

Fontina and Spinach Stuffed Portobello Mushrooms

Huge portobello mushrooms create perfect edible vessels for this elegant vegetarian dish. Their meaty texture holds up beautifully when stuffed with creamy fontina and wilted spinach. This recipe transforms simple ingredients into an impressive main course or substantial side dish.

Ingredients

– 4 large portobello mushroom caps, gills scraped
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 tablespoon unsalted European-style butter
– 2 garlic cloves, minced
– 5 ounces fresh baby spinach
– ¼ teaspoon freshly grated nutmeg
– 4 ounces fontina cheese, grated
– ¼ cup panko breadcrumbs
– 1 tablespoon chopped fresh flat-leaf parsley

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Using a spoon, scrape the dark gills from the underside of each portobello cap.
3. Brush both sides of mushroom caps with extra virgin olive oil.
4. Season mushroom caps with fine sea salt and freshly cracked black pepper.
5. Arrange mushroom caps gill-side up on the prepared baking sheet.
6. Roast mushrooms for 12 minutes until they release their liquid and begin to soften.
7. While mushrooms roast, melt unsalted European-style butter in a large skillet over medium heat.
8. Add minced garlic cloves and sauté for 1 minute until fragrant but not browned.
9. Add fresh baby spinach and cook for 2-3 minutes until completely wilted.
10. Stir in freshly grated nutmeg and remove skillet from heat.
11. Drain any excess liquid from the spinach mixture using a fine mesh strainer.
12. Combine wilted spinach with grated fontina cheese in a medium bowl.
13. Divide the spinach and cheese mixture evenly among the partially roasted mushroom caps.
14. Combine panko breadcrumbs with chopped fresh flat-leaf parsley in a small bowl.
15. Sprinkle the breadcrumb mixture over the stuffed mushrooms.
16. Return mushrooms to the oven and bake for 15 minutes until cheese is bubbly and breadcrumbs are golden brown.
17. Let mushrooms rest for 3 minutes before serving to allow the filling to set.
You’ll love the contrast between the earthy mushroom base and the rich, creamy fontina filling. The crispy panko topping adds wonderful textural complexity to each bite. Serve these alongside a simple arugula salad for a complete vegetarian meal that feels both rustic and refined.

Fontina Cheese and Potato Gratin

Vividly creamy and deeply comforting, this gratin layers thinly sliced potatoes with rich Fontina cheese. The result is a decadent side dish that pairs beautifully with roasted meats or stands alone as a vegetarian main. Its golden-brown crust gives way to tender, perfectly cooked potatoes beneath.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• 8 ounces Fontina cheese, rind removed and grated
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 garlic cloves, minced
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F.
2. Generously grease a 2-quart baking dish with the unsalted butter.
3. Combine the heavy cream, whole milk, minced garlic, fine sea salt, black pepper, and freshly grated nutmeg in a medium saucepan.
4. Heat the cream mixture over medium heat until it just begins to simmer, about 4-5 minutes.
5. Arrange one-third of the thinly sliced Yukon Gold potatoes in an even layer on the bottom of the prepared baking dish.
6. Sprinkle one-third of the grated Fontina cheese evenly over the potato layer.
7. Repeat the layering process twice more with remaining potatoes and cheese.
8. Pour the warm cream mixture evenly over the layered potatoes and cheese.
9. Cover the baking dish tightly with aluminum foil.
10. Bake at 375°F for 45 minutes.
11. Remove the foil and continue baking until the top is golden brown and bubbly, about 25-30 minutes.
12. Let the gratin rest at room temperature for 15 minutes before serving.

You’ll notice the potatoes have absorbed the creamy sauce while maintaining their structure. The Fontina creates stretchy, nutty ribbons throughout each serving. Try topping individual portions with crispy fried shallots for contrasting texture.

Fontina and Roasted Garlic Mashed Potatoes

Never underestimate the power of creamy mashed potatoes elevated with sophisticated flavors. Nutty Fontina cheese and sweet roasted garlic transform this classic side dish into something extraordinary. Prepare to impress with this refined yet straightforward recipe.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1 whole garlic head
• 1 tablespoon extra-virgin olive oil
• 1 cup heavy cream, warmed to 180°F
• 6 tablespoons unsalted European-style butter, cubed
• 8 ounces Fontina cheese, rind removed and finely grated
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh chives, finely minced

Instructions

1. Preheat your oven to 400°F.
2. Slice the top quarter off the garlic head to expose the cloves.
3. Drizzle the exposed garlic with olive oil and wrap tightly in aluminum foil.
4. Roast the garlic package on a baking sheet for 45 minutes until cloves are deep golden and soft.
5. Place quartered potatoes in a large stockpot and cover with cold water by 2 inches.
6. Bring the water to a rolling boil over high heat, then reduce to a steady simmer.
7. Cook potatoes for 20-25 minutes until they yield easily to a paring knife.
8. Drain potatoes thoroughly in a colander and return to the dry, warm pot.
9. Let potatoes steam-dry for 2 minutes over the turned-off burner to evaporate excess moisture.
10. Squeeze the roasted garlic cloves from their skins into a small bowl.
11. Mash the warm potatoes with a ricer or food mill for the smoothest texture.
12. Fold in the warm heavy cream using a rubber spatula until fully incorporated.
13. Add the cubed butter and continue folding until the butter melts completely.
14. Stir in the grated Fontina cheese until it creates silky strands throughout the mixture.
15. Mix in the roasted garlic paste, sea salt, and black pepper until evenly distributed.
16. Garnish with fresh chives just before serving to maintain their bright color and crisp texture.

Gloriously creamy with subtle nutty undertones from the Fontina, these potatoes feature a sophisticated sweetness from the roasted garlic. The texture remains remarkably light despite the rich ingredients, making them perfect alongside roasted meats or as the star of a vegetarian plate. Consider serving them in individual ramekins topped with extra grated cheese and broiled until bubbly for an elegant presentation.

Fontina and Sausage Stuffed Peppers

You’ve likely faced the weeknight dinner dilemma—something satisfying yet simple enough for busy evenings. Fontina and sausage stuffed peppers deliver rich flavor with minimal effort, combining creamy cheese with savory meat in vibrant vegetable vessels.

Ingredients

• 4 large bell peppers, halved lengthwise and seeded
• 1 lb sweet Italian sausage, casings removed
• 1 cup arborio rice, rinsed
• 2 cups homemade chicken stock, warmed
• 1 cup Fontina Val d’Aosta, finely grated
• ½ cup dry white wine
• 1 small yellow onion, brunoise cut
• 3 garlic cloves, microplaned
• 2 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves
• ½ tsp smoked paprika
• ¼ tsp freshly grated nutmeg

Instructions

1. Preheat oven to 375°F and position rack in center.
2. Brush pepper halves with 1 tablespoon olive oil and arrange cut-side up on parchment-lined baking sheet.
3. Roast peppers for 15 minutes until slightly softened but still firm.
4. Heat remaining olive oil in heavy-bottomed Dutch oven over medium-high heat.
5. Brown sausage, breaking into small crumbles with wooden spoon, for 6-8 minutes until golden.
6. Add brunoise-cut onion and sauté until translucent, about 4 minutes.
7. Stir in microplaned garlic and fresh thyme leaves, cooking for 60 seconds until fragrant.
8. Deglaze with dry white wine, scraping browned bits from pan bottom.
9. Add rinsed arborio rice and smoked paprika, toasting for 2 minutes until rice edges turn translucent.
10. Pour in warmed homemade chicken stock in three additions, stirring constantly until absorbed between each.
11. Fold in finely grated Fontina and freshly grated nutmeg off heat until cheese melts completely.
12. Pack filling tightly into pre-roasted pepper halves, mounding slightly.
13. Bake at 375°F for 20-25 minutes until filling is bubbling and pepper edges are lightly charred.
14. Rest for 5 minutes before serving to allow filling to set.

Hearty textures contrast beautifully between the tender pepper shells and creamy, grain-studded filling. The Fontina’s nutty sweetness balances the sausage’s savory spice, while a final sprinkle of flaky sea salt enhances the caramelized edges. For a striking presentation, serve on a bed of bitter greens dressed with lemon vinaigrette to cut through the richness.

Fontina Cheese and Pear Flatbread Pizza

Just when you thought pizza couldn’t get more sophisticated, this elegant flatbread emerges. Juicy pears and creamy Fontina create an unexpected harmony that elevates casual dining. Prepare to impress with minimal effort and maximum flavor.

Ingredients

– 1 pound pizza dough, room temperature
– 2 tablespoons extra-virgin olive oil
– 8 ounces Fontina cheese, thinly sliced
– 1 ripe Bartlett pear, cored and thinly sliced
– 2 ounces prosciutto di Parma, torn into pieces
– 1/4 cup toasted walnuts, roughly chopped
– 2 tablespoons fresh thyme leaves
– 1 tablespoon aged balsamic vinegar
– 1/2 teaspoon flaky sea salt

Instructions

1. Preheat oven to 475°F with pizza stone or baking sheet inside for 30 minutes.
2. Roll dough on floured surface to 12-inch oval, 1/4-inch thick.
3. Brush entire surface with olive oil using pastry brush.
4. Arrange Fontina slices evenly over dough, leaving 1/2-inch border.
5. Layer pear slices in single overlapping layer over cheese.
6. Scatter prosciutto pieces evenly across surface.
7. Transfer flatbread to preheated stone using pizza peel.
8. Bake for 12-14 minutes until crust is golden and cheese bubbles.
9. Remove from oven using heatproof mitts and place on wire rack.
10. Immediately sprinkle with walnuts and thyme leaves.
11. Drizzle balsamic vinegar in zigzag pattern across surface.
12. Finish with flaky sea salt distributed evenly.
13. Let rest 2 minutes before slicing with pizza cutter.
Outstanding textural contrast emerges between the crisp crust and melting cheese. The sweet pears balance the salty prosciutto beautifully, while walnuts add crucial crunch. Serve immediately with a crisp white wine for optimal flavor experience.

Fontina and Bacon Macaroni and Cheese

Bold, creamy, and utterly comforting, this elevated macaroni and cheese combines rich Fontina with smoky bacon for a decadent twist on the classic. The sauce achieves perfect silkiness through careful technique, while crispy bacon adds texture and depth. This dish transforms simple ingredients into an unforgettable meal.

Ingredients

– 8 ounces dried elbow macaroni
– 6 slices thick-cut applewood-smoked bacon, diced
– 3 tablespoons unsalted European-style butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 8 ounces Fontina cheese, rind removed and grated
– 4 ounces sharp white cheddar, grated
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon cayenne pepper
– 1 teaspoon Diamond Crystal kosher salt
– ½ cup panko breadcrumbs
– 2 tablespoons grated Parmigiano-Reggiano

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
3. Add the elbow macaroni and cook for 7 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander but do not rinse, allowing some starch to remain on the surface.
5. Cook the diced bacon in a large oven-safe skillet over medium heat for 8-10 minutes until crisp and rendered.
6. Transfer the bacon to a paper towel-lined plate using a slotted spoon, reserving 2 tablespoons of bacon fat in the skillet.
7. Add the unsalted butter to the skillet with the bacon fat and melt over medium heat.
8. Whisk in the all-purpose flour and cook for 90 seconds until the roux turns pale golden, stirring constantly.
9. Gradually pour in the warmed whole milk while whisking continuously to prevent lumps.
10. Add the heavy cream and bring the mixture to a gentle simmer, whisking until slightly thickened, about 3-4 minutes.
11. Reduce heat to low and gradually whisk in the grated Fontina and sharp white cheddar until completely melted and smooth.
12. Stir in the freshly grated nutmeg, cayenne pepper, and Diamond Crystal kosher salt.
13. Fold in the cooked elbow macaroni and crisp bacon until evenly coated with the cheese sauce.
14. Combine the panko breadcrumbs and grated Parmigiano-Reggiano in a small bowl.
15. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese surface.
16. Bake at 375°F for 18-20 minutes until the topping is golden brown and the sauce bubbles at the edges.
17. Let the macaroni and cheese rest for 7 minutes before serving to allow the sauce to set properly.

Creamy Fontina melts into a velvety sauce that clings perfectly to each macaroni curve, while the bacon provides salty crunch in every bite. The subtle nutmeg and cayenne create complex warmth behind the rich cheese foundation. Serve this directly from the skillet with a crisp green salad to cut through the indulgence, or top with extra crispy bacon for added texture.

Fontina Cheese and Herb Focaccia

Deliciously chewy and aromatic, this focaccia combines rich Fontina with fresh herbs. Dimpled dough creates perfect pockets for olive oil and flavor infusion. Expect golden crust with a tender, airy crumb structure.

Ingredients

• 4 cups bread flour, sifted
• 1 ½ cups warm water (110°F)
• 2 tsp active dry yeast
• 2 tsp fine sea salt
• ¼ cup extra virgin olive oil, divided
• 8 oz Fontina cheese, grated
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp flaky sea salt

Instructions

1. Combine warm water and yeast in a stand mixer bowl, letting it activate for 5 minutes until foamy.
2. Add bread flour and fine sea salt to the yeast mixture, mixing on low speed with a dough hook attachment.
3. Drizzle in 2 tablespoons of olive oil while the mixer runs, continuing until the dough becomes smooth and elastic, about 8 minutes.
4. Transfer the dough to a lightly oiled bowl, covering it with a damp kitchen towel to rise in a warm place until doubled in size, approximately 1 hour.
5. Punch down the risen dough, then press it into a 9×13-inch baking pan greased with remaining olive oil.
6. Use your fingertips to create deep dimples across the entire dough surface, pressing firmly to the bottom of the pan.
7. Sprinkle grated Fontina cheese evenly over the dimpled dough, ensuring it fills the indentations.
8. Distribute chopped rosemary and thyme leaves across the cheese-covered surface.
9. Finish with a generous sprinkle of flaky sea salt over the entire focaccia.
10. Allow the shaped focaccia to proof for 30 minutes until slightly puffed, while preheating your oven to 425°F.
11. Bake for 20-25 minutes until the crust is deep golden brown and the cheese is bubbling.
12. Transfer the baked focaccia to a wire rack, cooling for 15 minutes before slicing.

Perfectly crisp exterior gives way to a pillowy-soft interior with stretchy cheese pockets. The Fontina melts into creamy pools between herb-flecked layers. Serve warm alongside roasted tomato soup or tear into chunks for an impressive appetizer board.

Fontina and Butternut Squash Ravioli

This comforting pasta dish combines sweet roasted squash with rich, melty cheese in delicate homemade pockets. The earthy sage butter sauce perfectly complements the creamy filling, creating an elegant yet approachable meal.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons extra virgin olive oil
• 1 cup freshly grated Fontina cheese
• 1/4 cup grated Parmigiano-Reggiano
• 1/4 teaspoon freshly grated nutmeg
• 2 cups “00” flour
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter
• 8 fresh sage leaves
• 1/4 cup heavy cream
• Fine sea salt and freshly cracked black pepper

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with olive oil and season generously with salt and pepper.
3. Roast squash for 25-30 minutes until tender and caramelized at the edges.
4. Transfer roasted squash to a food processor and pulse until smooth.
5. Combine squash purée with Fontina, Parmigiano-Reggiano, and nutmeg in a mixing bowl.
6. Create a well in the center of the flour on a clean work surface.
7. Pour beaten eggs into the flour well and gradually incorporate with a fork.
8. Knead dough for 8-10 minutes until smooth and elastic, then rest covered for 30 minutes.
9. Roll dough through a pasta machine to the second-thinnest setting.
10. Place teaspoon-sized mounds of filling 2 inches apart on one pasta sheet.
11. Brush around filling with water and top with second pasta sheet, pressing to seal.
12. Cut ravioli with a fluted cutter and transfer to a floured baking sheet.
13. Bring a large pot of heavily salted water to a rolling boil.
14. Melt butter in a large skillet over medium heat until foamy.
15. Add sage leaves and cook for 1-2 minutes until crisp but not browned.
16. Cook ravioli in batches for 2-3 minutes until they float to the surface.
17. Transfer cooked ravioli directly to the sage butter using a spider strainer.
18. Add heavy cream to the skillet and toss gently to coat.
19. Divide among warm plates and finish with cracked black pepper.

Finished ravioli feature tender pasta pockets that give way to velvety squash filling. The Fontina adds a subtle funk that balances the squash’s natural sweetness beautifully. For an elegant presentation, garnish with fried sage leaves and shaved Parmigiano-Reggiano just before serving.

Fontina Cheese and Tomato Tart

Just when you thought tomatoes couldn’t get better, this tart transforms them into pure elegance. Juicy heirlooms meet creamy Fontina in a buttery crust that shatters with each bite. This is your new go-to for effortless entertaining.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 large heirloom tomatoes, sliced ¼-inch thick
• 8 ounces Fontina cheese, rind removed and grated
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh basil leaves, chiffonade-cut

Instructions

1. Preheat oven to 400°F.
2. Unfold puff pastry sheet onto parchment-lined baking sheet.
3. Score ½-inch border around pastry edges with sharp knife.
4. Prick center area thoroughly with fork to prevent puffing.
5. Arrange tomato slices in single layer within scored border.
6. Sprinkle grated Fontina cheese evenly over tomatoes.
7. Drizzle olive oil over entire tart surface.
8. Season with flaky sea salt and cracked black pepper.
9. Bake for 22-25 minutes until crust is golden and cheese bubbles.
10. Transfer tart to cooling rack using parchment as sling.
11. Let rest for 8 minutes to set structure.
12. Garnish with basil chiffonade just before serving.

Serve this tart warm when the Fontina achieves perfect stringiness against the crisp pastry. Sliced heirlooms maintain their bright acidity while the basil adds fresh contrast. For a stunning presentation, drizzle with aged balsamic reduction and pair with chilled rosé.

Fontina and Asparagus Quiche

Just when you need a brunch showstopper that feels elegant yet approachable, this quiche delivers. Fontina’s nutty richness pairs perfectly with tender asparagus spears in a flaky, buttery crust. Jumpstart your weekend with this satisfying bake that balances creamy texture with fresh vegetable crunch.

Ingredients

• 1 9-inch blind-baked pie crust, chilled
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 tsp fine sea salt
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp cayenne pepper
• 1 cup Fontina cheese, grated
• 1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 1 tbsp unsalted butter

Instructions

1. Preheat oven to 375°F.
2. Blanch asparagus in boiling salted water for 2 minutes until bright green.
3. Immediately transfer asparagus to ice bath to halt cooking.
4. Pat asparagus completely dry with paper towels.
5. Melt butter in skillet over medium heat.
6. Sauté asparagus for 3 minutes until lightly caramelized.
7. Whisk together cream, eggs, salt, nutmeg, and cayenne until fully emulsified.
8. Sprinkle grated Fontina evenly across pie crust bottom.
9. Arrange sautéed asparagus over cheese in single layer.
10. Pour egg mixture slowly over filling, allowing it to seep between ingredients.
11. Bake on center rack for 35-40 minutes until center barely jiggles.
12. Cool on wire rack for 15 minutes before slicing.

Zesty yet comforting, this quiche achieves a velvety custard punctuated by asparagus’s earthy notes. The Fontina creates delicate golden pockets throughout each slice. Serve warm with bitter greens dressed in lemon vinaigrette to cut through the richness.

Fontina Cheese and Walnut Stuffed Dates

Lusciously sweet Medjool dates create the perfect vessel for this elegant appetizer. Their natural caramel notes beautifully complement the rich, nutty flavors within. This sophisticated bite delivers impressive complexity with minimal effort.

Ingredients

– 24 large Medjool dates, pitted
– 4 ounces Fontina cheese, finely grated
– ½ cup toasted walnuts, finely chopped
– 1 tablespoon extra-virgin olive oil
– ½ teaspoon flaky sea salt
– Freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Make a lengthwise slit in each date using a paring knife, being careful not to cut completely through.
3. Combine the finely grated Fontina cheese and chopped toasted walnuts in a small bowl.
4. Gently stuff each date with approximately 1 teaspoon of the cheese-walnut mixture.
5. Arrange the stuffed dates in a single layer on the prepared baking sheet.
6. Drizzle the dates evenly with extra-virgin olive oil using a pastry brush for even distribution.
7. Sprinkle the dates with flaky sea salt and freshly cracked black pepper.
8. Bake at 375°F for 8-10 minutes until the cheese is fully melted and bubbly.
9. Remove from oven and let rest for 2 minutes before serving to allow the filling to set slightly.

Remarkably creamy Fontina melds with the crunchy walnuts inside tender dates. The warm, gooey texture contrasts beautifully with the crisp exterior. Serve these atop a charcuterie board or skewered with fresh rosemary sprigs for an elegant presentation.

Fontina and Rosemary Skillet Cornbread

Hearty skillet cornbread brings rustic comfort to any table with its golden crust and aromatic rosemary infusion. Fontina cheese melts into pockets of savory richness throughout the tender crumb. This one-pan wonder transforms basic cornmeal into something truly special.

Ingredients

– 1 ½ cups stone-ground yellow cornmeal
– ½ cup all-purpose flour
– 2 tsp baking powder
– 1 tsp fine sea salt
– 2 tbsp granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1 ¼ cups whole milk
– ¼ cup clarified butter, melted and cooled
– 4 oz Fontina cheese, grated
– 2 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat a 10-inch cast-iron skillet in a 400°F oven for 15 minutes.
2. Whisk together cornmeal, flour, baking powder, sea salt, and sugar in a large mixing bowl.
3. Combine beaten eggs, whole milk, and cooled clarified butter in a separate bowl.
4. Pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
5. Fold in grated Fontina cheese and chopped rosemary until evenly distributed.
6. Carefully remove hot skillet from oven using oven mitts and swirl 1 tablespoon of additional clarified butter to coat the bottom and sides.
7. Immediately pour batter into the sizzling skillet, spreading evenly with a spatula.
8. Bake at 400°F for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
9. Let cornbread rest in the skillet for 5 minutes before slicing.
10. Transfer to a wire rack to cool slightly or serve warm from the skillet.
Velvety Fontina creates molten pockets against the cornbread’s coarse texture, while rosemary provides piney contrast. Serve wedges alongside chili or topped with honey butter for sweet-savory balance. The cast-iron skillet ensures a crackling crust that stays crisp for hours.

Summary

You’ve just discovered 18 incredible ways to enjoy creamy Fontina cheese! From cozy pasta bakes to elegant appetizers, these recipes promise comfort in every bite. Don’t just drool over the photos—pick your favorites and get cooking! We’d love to hear which recipes you try in the comments below, and please share this roundup with fellow cheese lovers on Pinterest.