Home - Recipes - Ronzoni® Calabrian Hot Pepper Mac and Cheese

Ronzoni® Calabrian Hot Pepper Mac and Cheese

This spicy Italian inspired mac and cheese is prepared with creamy fontina cheese and Parmesan for a flavorful pasta.

Serves 6
590 calories per serving


> 16 oz Ronzoni® Medium shell
> 2 tbsp butter
> 1 onion, thinly sliced
> 3 cloves garlic, minced
> 2 tbsp all-purpose flour
> 2 1/2 cups 2% milk
> 2 cups fontina cheese, shredded
> 2/3 cup Parmesan cheese, grated and divided
> 2 tbsp Calabrian chili paste
> 2 tbsp fresh basil, finely chopped
> 2 tbsp fresh chives, finely chopped


Cook pasta according to package directions; drain reserving 1/2 cup pasta water.
Meanwhile, melt butter in large skillet set over medium heat. Cook onion and garlic for 3 to 5 minutes or until tender. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.
Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Reduce heat to low. Stir in fontina and 1/3 cup Parmesan until melted. Stir in chili paste.
Toss in pasta, reserved pasta water, basil and chives until sauce clings to pasta well. Serve with remaining Parmesan.


Recipe provided by Ronzoni Pasta


Sauté 1/2 cup diced Italian style salami in olive oil for a few minutes until lightly golden and stir into mac and cheese if desired.

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