Fontina and Mascarpone Baked Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese. If your supermarket doesn't stock mascarpone cheese, substitute full-fat cream cheese. For a dinner party, bake the pasta in individual gratin dishes for 15 minutes. Ingredients:
1 pound uncooked penne |
1/4 cup all-purpose flour (about 1 ounce) |
3 cups fat-free milk |
2 cups (8 ounces) shredded fontina cheese |
1/4 cup (2 ounces) mascarpone cheese |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
3 (1-ounce) slices white bread |
1 tablespoon butter |
1 small garlic clove, minced |
1 1/2 tablespoons chopped fresh parsley |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Preheat oven to 350°.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
5. Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.
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