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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds. Ingredients:
1/2 lb mushroom, sliced |
1/4 cup butter |
4 tablespoons flour |
3 cups milk, hot |
4 cups pasta, such as penne, ziti, rigatoni etc |
3 cups fontina cheese |
salt and pepper |
1/4 teaspoon nutmeg (to taste) |
Directions:
1. Cook pasta until just done. Don't overcook. Drain and place in large bowl.
2. Over medium heat in medium sized pot melt the butter.
3. Add the sliced mushrooms and saute until just browned.
4. Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
5. Add the hot milk and cook until just thickened.
6. Add the seasonings to your taste.
7. Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
8. Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
9. Cover and bake at 350°F for 25 minutes or until bubbling.
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