Thursday, July 1, 2010

Fontina Mac and Cheese

I got this recipe from annies-eats

It was good but I don't know that it is one I'll be making very often... I don't usually have fontina cheese (or heavy cream) on hand, and it isn't too cheap... but it is quite delicious!

Fontina Mac and Cheese

1 lb small or medium pasta shells

5 TBS butter, divided
1 c. heavy cream
8 oz fontina cheese, shredded
salt to taste
pinch of nutmeg
1/3 c. panko bread crumbs
1/4 c. freshly grated parmesan cheese

In a large pot of boiling salted water cook the pasta until it is just a few minutes shy of al dente.
Preheat oven to 400 degrees. Cut 4 TBS butter up into a bowl, set aside. Warm the heavy cream in a small saucepan or in the microwave and cover to keep warm. Once the pasta is done add it to the butter and stir until well coated. Stir in the warm cream and the fontina until the cheese starts to melt. Mix in salt to taste and the nutmeg. Pour mixture into a buttered 2 quart casserole dish.
In a small bowl melt the remaining 1 TBS of butter and mix with the panko bread crumbs and shredded parmesan, until it is all coated. Sprinkle bread crumbs evenly over the pasta.
Bake until the cheese is bubbling and the top is golden brown, about 20 minutes, serve immediately.

No comments:

Post a Comment