Fontina Macaroni and Cheese
A simple, yet sophisticated twist on classic macaroni and cheese, this recipe featuring Fontina cheese will become a new favorite at your table.
8 ounces ziti pasta, cooked and drained2 tablespoons butter1 garlic clove, minced2 tablespoons flour2 cups whipping cream1/2 teaspoon nutmeg1 (3 ounce) package light cream cheese1 cup shredded Fontina cheese2 (14.5 ounce) cans Red Gold® Petite Diced Tomatoes 14.5 oz, drainedSalt and black pepper to taste1/2 cup grated Parmesan cheese1/2 cup panko bread crumbs2 tablespoons extra virgin olive oil2 tablespoons chopped fresh parsley
- Preheat oven to 400° F. In a large saucepan melt butter over medium-high heat. Add garlic and sauté for 1 minute. Whisk in flour and cook the roux (butter-flour mixture) for 1 minute. Add the cream, nutmeg and cream cheese; whisk to combine. Bring to a simmer and whisk until the mixture is thick and smooth.
- Stir in the Fontina cheese and diced tomatoes; whisk until smooth.
- Add the pasta to the cheese mixture and stir to coat. Season with salt and black pepper and put into a large, buttered casserole dish. In a small bowl combine panko and Parmesan cheese; sprinkle on top of macaroni. Drizzle with olive oil.
- For creamy baked mac and cheese, place under the broiler for 2 to 3 minutes, watch carefully. You want the crunchy topping to toast, but not burn. For a more traditional firm baked mac and cheese, bake for 20 minutes until the top is golden.
- Remove from oven and sprinkle with parsley and serve warm.