CREAMY FONTINA CHEESE PASTA
Luxuriously creamy fontina pasta is the perfect alternative to mac and cheese. It's quick and easy to make with a few ingredients and so versatile, too!
Provided by Julie Blanner
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Bring a pot of salted water to boil and prepare pasta al dente.
- Strain pasta and return to pot.
- Toss with butter and cheese and season to taste. Serve immediately.
Nutrition Facts : Calories 519 kcal, Carbohydrate 57 g, Protein 21 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 71 mg, Sodium 358 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
BAKED RIGATONI WITH BECHAMEL SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
- In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
- Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
GLUTEN FREE ELBOWS FONTINA MAC AND CHEESE WITH BACON
A fun twist on your family favorite, this delicious gluten free mac & cheese with bacon is a guaranteed crowd-pleaser.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- Meanwhile saute the garlic in the olive oil for 1-2 minute or until slightly yellow in color. Add the heavy cream and bring to a simmer, season with salt and pepper and reduce by 1/4.
- Remove the cream from the heat and slowly melt in the Fontina cheese; stir continuously.
- Drain and toss the pasta with the sauce. Add the Parmigiano cheese, chives and bacon. Toss to combine.
Nutrition Facts : Calories 1370.4 calories, Carbohydrate 124.5 g, Cholesterol 254.8 mg, Fat 81.2 g, Fiber 1.7 g, Protein 36.5 g, SaturatedFat 42.7 g, Sodium 1112.5 mg, Sugar 1 g
FONTINA CHEESE SAUCE
Fontina cheese sauce has authentic Italian taste (even if it's not authentically Italian) and is perfect served over pasta. This recipe is similar to Olive Garden's - quick, easy and delicious.
Provided by Kita Roberts
Categories sauce
Time 7m
Number Of Ingredients 8
Steps:
- In a sauté pot, whisk flour into melted butter.
- Slowly pour in milk, continuously whisking.
- Add Cajun seasoning through garlic salt and melt in the cheese. Keep stirring!
- This sauce thickens up quickly so feel free to add a bit more milk to thin it out a little - I will the next time I make it.
Nutrition Facts : Calories 308 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 993 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CREAMY CAJUN PASTALAYA
Creamy Cajun Pastalaya - just like jambalaya but better, made with pasta instead and with a creamy sauce and Fontina cheese. Great crowd pleaser and super simple!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Cook the pasta according to package instructions.
- Season the shrimp with about 1/2 tbsp of the cajun seasoning and set aside.
- In a large skillet or Dutch oven heat the olive oil. Add the shrimp and cook on both sides until it turns pink, about 2 min per side, could be less depending on the size of your shrimp. Remove the shrimp from the pot and set aside.
- Add the chicken and sausage to the pot, and sprinkle about 1 tbsp of the cajun seasoning over the chicken. Stir everything together and cook until the chicken is no longer pink and is cooked through, about 5 minutes.
- Add the onion, celery and garlic to the skillet and cook until the onion becomes translucent, about 3 minutes.
- Add all the peppers and sprinkle the remaining 1/2 tbsp of cajun seasoning over the peppers, stir well and cook for another 3 minutes.
- Add the chicken broth and heavy cream to the skillet, stir and season with salt and pepper if needed. Add the shrimp back to the pot. Bring the sauce to a boil, then add the cooked pasta and about 1/2 cup of the shredded Fontina cheese. Stir everything together.
- Remove from heat, then garnish with the remaining Fontina cheese, green onions and parsley. The pasta will continue to soak up the sauce.
- Serve immediately. Refrigerate leftover for up to 3 days.
Nutrition Facts : Calories 529 kcal, Carbohydrate 49 g, Protein 31 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 175 mg, Sodium 833 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CREAMY MUSHROOM-FONTINA PASTA
A fabulous pasta dish with a creamy sauce and tons of mushrooms.
Provided by Michelle
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Cook the pasta until al dente, according to the package directions. Drain and reserve ¾ cup of the cooking water.
- Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Sauté half of the mushrooms, stirring occasionally, for 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and the remaining mushrooms, transferring them to the plate with the rest of the mushrooms.
- Add the shallots to skillet and cook until tender, about 5 minutes. Add the mushrooms back to the skillet, along with the wine; cook until the wine is reduced by half, about 3 minutes. Add the reserved cooking liquid and bring to a boil. Stir in the remaining 4 tablespoons butter and season with 1 teaspoon salt.
- Reduce the heat to low and add the cooked pasta, cheese and parsley, tossing with the sauce until the pasta is coated and the cheese starts melting. Season with salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 738 kcal, Carbohydrate 61 g, Protein 27 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 126 mg, Sodium 1063 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CREAMY VEGETABLE PASTA
This creamy vegetable pasta dish is loaded with roasted red peppers, and yellow squash, and zucchini! The Fontina cheese sauce makes it creamy and a crowd pleasing dinner!
Provided by aseasonedgreeting
Categories Main Dish
Time 40m
Number Of Ingredients 1
Steps:
- Heat the oven to 425 degrees. Pour all of the diced veggies onto a large baking sheet, drizzle with olive oil and bake for 25 minutes.
- While the veggies roast, bring a large pot of water to boil and cook pasta. Carefully reserve 1/3 cup of the boiling water for the cheese sauce.
- While the pasta cooks, prepare the cheese sauce. First, melt 2 tablespoons of the butter and add in the grated garlic, cook for about 1 minute then add the 2 tablespoons of flour and whisk to combine. Slowly pour in the 1 and 1/2 cups of half & half and cook over medium heat for 2-3 minutes until slightly bubbly. Season with the salt, pepper, and garlic powder.
- Next, reduce heat to low and pour in all of the grated Fontina cheese. Whisk to melt the cheese into the sauce, adding in some of the reserved pasta water if the sauce needs to be thinned.
- To assemble, pour the cooked penne into the cheese sauce, then add in the roasted veggies. Serve and enjoy!
FONTINA PASTA
I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds.
Provided by Lori Mama
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta until just done. Don't overcook. Drain and place in large bowl.
- Over medium heat in medium sized pot melt the butter.
- Add the sliced mushrooms and saute until just browned.
- Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
- Add the hot milk and cook until just thickened.
- Add the seasonings to your taste.
- Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
- Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
- Cover and bake at 350°F for 25 minutes or until bubbling.
Nutrition Facts : Calories 920.7, Fat 45.2, SaturatedFat 27.3, Cholesterol 150.1, Sodium 827.1, Carbohydrate 87.1, Fiber 3.8, Sugar 3.9, Protein 41.6
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- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly with a whisk. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses, and stir until the cheeses melt. Stir in cooked macaroni, salt, and black pepper.
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- Melt 1 stick (8 tablespoons) of butter in a medium sauce pan. Whisk in flour and begin slowly whisking the milk into the flour a little at a time. Continue to whisk until the sauce is thick enough to coat the back of a spoon. Add the cheese and prosciutto. Season with salt to taste.
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- Heat the oven to 350 degrees F and grease a 9 x 13-inch casserole dish with coconut oil spray. Pull all of your ingredients out so that you can work quickly and methodically.
- In a saucepan large enough to accommodate all of the pasta shells, melt 4 tablespoons of the butter over medium heat.
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From allrecipes.com
Estimated Reading Time 3 mins
- Italian "Stuffed" Toast (Toast Farcito) Here's some tasty, toasted pub grub, Italian style. Slices of prosciutto and fontina cheese and tangy giardiniera are pressed between bread slices in this quick and easy Italian toasted sandwich.
- Chicken Valdostano. Slices of prosciutto ham and fontina cheese are layered over chicken breasts and capped with sauteed mushrooms. "This was amazing and made an impressive meal for company," says Cookin4Fun.
- Cheesy Tots. "These aren't your average tots," says SunnyDaysNora. "Loaded with Cheddar and fontina cheeses, they're yummy on their own or dipped in your favorite sauce.
- Blissful Rosemary Chicken. "An elegant and intensely flavorful way to prepare chicken breasts," says CHEFSINGLEDAD. "Roll pounded chicken breasts with prosciutto and smoked fontina cheese, skewer with rosemary sprigs, and marinate (or not)."
- Bacon, Potato and Cheese Tart. Nutty melted cheese and crisp bacon bring exciting flavors to this potato tart. "My grandmother used to make this using Swiss cheese," says BAREFOOTBLONDE.
- Zucchini Roll-Ups. Roll up strips of zucchini with bacon and fontina cheese. "This recipe is AMAZING and was a huge hit at my party today," says bluegfluff.
- Grilled Chicken, Pear, and Fontina Sandwich. Cooked chicken breast, grated fontina cheese, and thin slices of pear and red onions are layered over toasted sourdough bread.
- Bacon, Egg, and Cheese-Stuffed Loaf. Hollow-out a baguette and stuff it with eggs, bacon, sun-dried tomatoes, and fontina cheese. "Perfect for game day brunches," says Jill.
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5/5 (1)Category Main DishesAuthor AcejokerCalories 563 per serving
- Heat the oven to 350 degrees. Using 1 tablespoon of the butter, grease 5 (8 to 10-ounce) ramekins.
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- Stir in the sour cream, Asiago, Fontina and blue cheeses and ham; stir until the cheese melts. Stir in the cooked pasta. Spoon into the ramekins.
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- Cook pasta until al dente in well salted water, according to package directions; drain, but reserve 3/4 c. pasta cooking water.
- In the meantime, heat 2 T. butter in a large skillet over medium-high heat. Saute half of the mushrooms, stirring occasionally, 7 minutes; transfer to a platter. Repeat with another 2 T. butter and the remaining mushrooms; transfer them to the platter with the rest of the mushrooms.
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- Reduce heat to low; add cooked pasta, Fontina cheese and parsley; toss with the sauce until the pasta is coated and the cheese starts to melt. Season with salt and pepper, to taste.
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