Fontina and Mascarpone Mac N Cheese |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Mac n Cheese made different in that it uses Fontina and Marscarpone cheese. I have adapted this recipe which was loosley based on a recipe from Cooking Light. Since I always have Marscarpone floating around, it was a given that I would try this recipe. The soft fontina problem can be solved easily by placing the fontina in the freezer for a half hour. Fontina definately comes from the smelly cheese family . Some options: You can add more nutmeg and tabasco for more of a kick...add some parmesan cheese for part of the other cheese....adding some ham. I always seem to have whipping cream or half and half around...I would finish this up and top it with the 1% milk. (definately takes the recipe out of the light catagory!!) Marscarpone cheese too expensive? Try Mascarpone Cheese Substitute. I always cook my pasta using Perfect Pasta With No Watching and No Sweating. Ingredients:
1 lb penne, uncooked |
3 tablespoons butter |
1/4 cup flour |
3 cups 1% low-fat milk |
2 cups fontina cheese, shredded |
1/4 cup mascarpone cheese |
3/4 teaspoon salt |
1/4 teaspoon ground black pepper |
cooking spray |
3 slices white bread |
1 tablespoon butter |
1 small garlic clove, minced |
1 1/2 tablespoons fresh parsley, chopped |
Directions:
1. In a large pot, cook the pasta until al dente. Drain.
2. Preheat oven to 350°.
3. Combine flour and and butter in a large saucepan over medium high heat. Cook the roux for 1 minute (carefully not to let it burn).
4. Add milk, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring 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.
5. Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
6. 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.
7. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.
8. Note: This can be made up ahead of time and refrigerated. Bring to room temperature and bake until heated 30 - 40 minutes.
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