Toss the box and make this easy, cheesy treat from scratch.
1 1/2 tablespoon butter, divided
1 shallot, minced
1 cup small elbow pasta
1 cup chicken stock, divided
1/2 cup fontina cheese, grated
1/2 cup cheddar cheese, grated
1 tablespoon cream
1 tablespoon minced chives, for garnish
Heat a pan over medium-high heat. Add 1 tablespoon butter and the shallots. Sauté until fragrant.
Add elbow pasta and 1/2 cup of chicken stock.
When the stock is evaporated, check the doneness of the pasta. If it needs to cook longer, add the remaining 1/2 cup of chicken stock.
Add the shredded fontina and cheddar when the pasta is fully cooked.
Once the cheese is melted and incorporated, add the cream and remaining 1/2 tablespoon butter to finish. Top with chives.
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