Fontina And Mascarpone Mac N Cheese Recipes

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FONTINA MACARONI AND CHEESE



Fontina Macaroni and Cheese image

Add a gourmet touch to a classic comfort food with the addition of rich and nutty fontina cheese.

Provided by Angie McGowan

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 tablespoon grated or very finely chopped onion
2 cups milk
2 cups shredded fontina cheese (8 oz)
1 tablespoon chopped fresh thyme leaves

Steps:

  • Cook and drain macaroni as directed on package.
  • In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  • Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and thyme. Stir with whisk until smooth. Stir in drained macaroni.
  • Serve with additional thyme if desired.

Nutrition Facts : ServingSize 1 Serving

MACARONI AND FONTINA CHEESE



Macaroni and Fontina Cheese image

This is what you would call "Adult Macaroni and Cheese", although your kids will love it too. Great dish to bring to a Pot luck. From the Dean and Deluca cookbook

Provided by JoJoStar

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
4 small orange bell peppers, trimmed and cut into very thin strips
2 small zucchini, cut crosswise into slices and then into thin strips
2 small crookneck yellow squash, cut crosswise and then into thin strips
salt and pepper
8 ounces penne
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 sprigs fresh rosemary
4 fresh sage leaves
1 bay leaf
1 1/2 cups milk
1 1/4 cups grated italian Fontina cheese

Steps:

  • Preheat oven to 425.
  • Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
  • Add the garlic and cook stirring for 1 minute.
  • Raise the heat slightly and add the bell peppers.
  • Cook stirring for 2 minutes.
  • Add the zucchini and yellow squash and cook stirring for 2 minutes.
  • Season with salt and pepper and set aside.
  • Cook the pasta in a large pot of salted water for 4 minutes.
  • Drain and rinse with cold water.
  • Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
  • Stir in the flour, rosemary, sage and bay leaf.
  • Cook, stirring constantly for 2 minutes.
  • Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
  • Strain the sauce and season with salt and pepper.
  • Return the pasta to the same large pot and stir in the sauce.
  • Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
  • Place the mixture in a deep glass baking dish.
  • Sprinkle with the remaining fontina cheese.
  • Bake for 20 minutes, until the pasta is brown and crusty on top.

Nutrition Facts : Calories 376.1, Fat 18.4, SaturatedFat 9.8, Cholesterol 49.9, Sodium 217.9, Carbohydrate 42.1, Fiber 6, Sugar 4.2, Protein 12.2

FONTINA AND MASCARPONE MAC N" CHEESE



Fontina and Mascarpone Mac N

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 Recipe #66077. I always cook my pasta using Recipe #30358.

Provided by Abby Girl

Categories     Cheese

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

  • In a large pot, cook the pasta until al dente. Drain.
  • Preheat oven to 350°.
  • 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).
  • 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.
  • Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
  • 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.
  • Note: This can be made up ahead of time and refrigerated. Bring to room temperature and bake until heated 30 - 40 minutes.

MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)



Macaroni and Fontina Cheese (from the Dean and Deluca Cookbook) image

Provided by Food Network

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, thinly sliced
1 clove garlic, minced
4 small yellow and/or orange bell peppers, trimmed and cut into very thin strips
2 small zucchini (6 ounces total), cut crosswise into thin slices, then into thin strips
2 small yellow crookneck squash (6 ounces each), cut crosswise into thin slices, then into thin strips
Salt and freshly ground pepper to taste
8 ounces imported Italian penne or another short tubular shape
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 sprigs fresh rosemary
4 fresh sage leaves
1 bay leaf
1 1/2 cups milk
1 1/4 cups grated Italian fontina cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
  • Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
  • Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
  • Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.

PANCETTA, GRUYERE, PARMESAN AND FONTINA MAC & CHEESE



Pancetta, Gruyere, Parmesan and Fontina Mac & Cheese image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound small pasta shells
2 tablespoons extra-virgin olive oil
8 ounces pancetta, diced
1 yellow onion, diced
2 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups milk, plus more if needed
2 tablespoons Dijon mustard
A few dashes hot sauce
2 cups shredded fontina cheese
2 cups shredded Gruyere
1 cup plus 2 tablespoons grated Parmesan
2 tablespoons panko

Steps:

  • Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
  • Preheat the oven to 400 degrees F.
  • Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
  • Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.

MUSHROOM-FONTINA MACARONI AND CHEESE



Mushroom-Fontina Macaroni and Cheese image

Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it. Try this one-pot version, and four tempting variations: Classic Mac, Jalapeno Mac, Bacon Mac, Primavera Mac.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 11

6 tablespoons unsalted butter
1 cup fresh breadcrumbs
1/4 cup grated Parmesan
8 ounces sliced cremini mushrooms
1/2 cup unbleached all-purpose flour
6 cups 2-percent milk
3/4 pound elbow macaroni
3 cups grated Fontina
1 cup grated Gruyere
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground pepper

Steps:

  • Heat broiler. In a large straight-sided, oven-safe skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan.
  • Add mushrooms to skillet and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the thyme, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.

Nutrition Facts : Calories 618 g, Fat 31 g, Fiber 2 g, Protein 30 g, SaturatedFat 19 g

FONTINA & PARMESAN MAC AND CHEESE



Fontina & Parmesan Mac and Cheese image

There's something amazingly special about creamy, rich, melty, cheese. The kind that makes you smile upon entering your mouth, the kind that you dream about when you think about macaroni and cheese. The marriage between cheese {and not just any kind of cheese} and noodles in this dish is heaven. I am known as a macaroni and cheese freak but this recipe puts my love for this comfort-food-beauty on a whole new level. And not to mention this does not come from a box, there is no velveeta block involved...and it is not waste line conscious. Relish in the goodness of cheese my little foodies :) This recipe is adapted from my own macaroni and cheese trial-and-error and Annie's Eat's inspiration with Fontina cheese.

Provided by catherine.mcfarland

Categories     Weeknight

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb cavatappi pasta, shell or 1 lb tubular pasta
4 -5 tablespoons butter
1 1/2 cups heavy cream
1 cup grated domestic fontina
3/4 cup grated parmesan cheese, divided
garlic salt (to taste)
pepper (to taste)
Emeril's Original Essence (to taste)
grated nutmeg (to taste)
1 teaspoon chopped parsley
3/4 cup panko breadcrumbs

Steps:

  • Preheat oven to broil (high or low, depending on your oven intensity). Heat a large pot of water until boiling, add salt to boiling water until it's "salty like the sea". Cook the pasta till al dente, and drain.
  • Melt 4-5 tablespoons of butter over medium low heat until melted and add heavy cream. Warm cream until heated through, do not boil the cream. Add the spices and seasonings to taste, but remember to not over salt as the parmesan cheese is slightly salted. Remove from heat and all of the fontina cheese and 1/2 cup parmesan, stir until combined.
  • Pour the cheese sauce into the pasta and mix until well combined. Melt 1-2 tablespoons of butter and mix with Panko, remaining Parmesan cheese, parsley, and a pinch of garlic salt if you'd like.
  • Transfer pasta and cheese mixture to a baking dish, top with Panko mixture and broil until bubbly and toasty on top. Serve immediately.

Nutrition Facts : Calories 1122, Fat 63, SaturatedFat 38, Cholesterol 207.6, Sodium 841.2, Carbohydrate 103.5, Fiber 4.6, Sugar 5.1, Protein 35.2

MACARONI AND FONTINA CHEESE



Macaroni and Fontina Cheese image

My husband loves Mac 'n Cheese, I don't. I found this recipe on the back of a box of elbows and adapted it to suit us both.

Provided by Sweetiebarbara

Categories     Cheese

Time 1h

Yield 1 Casserole Mac 'n Cheese, 8 serving(s)

Number Of Ingredients 8

8 ounces macaroni (uncooked)
3 tablespoons butter
1 medium onion (chopped, I use a large onion)
2 tablespoons flour
1/2 teaspoon salt
2 1/2-3 cups 1% low-fat milk
1/2 lb Fontina cheese (shredded)
1/2 cup parmesan cheese (freshly grated)

Steps:

  • Butter 2 quart casserole dish.
  • Cook macaroni, drain, rinse under cold water, and drain again.
  • Add macaroni to casserole dish.
  • Sauté onions in butter, over medium heat, until translucent and tender.
  • Stir in flour and salt, stirring constantly.
  • Slowly add milk stirring constantly to blend.
  • Remove from heat.
  • Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
  • Mix together gently, and pour into casserole dish, and mix with macaroni.
  • Top with remaining 1/4 cup Parmesan cheese.
  • Bake at 350° F 30-35 minutes, or until heated through and golden on the top.

MACARONI WITH FONTINA AND GORGONZOLA CHEESES



Macaroni With Fontina and Gorgonzola Cheeses image

In my opinon, you can never have too many mac and cheese recipes. A slightly more sophisticated version of the classic macaroni and cheese. Don't worry the kids will still love it.

Provided by KelBel

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb elbow macaroni, uncooked
1/4 lb Fontina cheese, shredded
1/4 lb gorgonzola, crumbled
2 tablespoons butter
1/2 cup half-and-half
fresh ground black pepper
1/2 cup fresh chives, Chopped

Steps:

  • In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
  • In a colander, drain the macaroni and return it to the pot.
  • Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
  • Garnish with chopped chives.

Nutrition Facts : Calories 725.7, Fat 28, SaturatedFat 16.9, Cholesterol 80.7, Sodium 693.5, Carbohydrate 87.8, Fiber 3.8, Sugar 3.8, Protein 29.4

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From therecipes.info


FONTINA AND MASCARPONE BAKED PASTA - ALIDA'S KITCHEN
2012-09-20 Spray a 13x9-inch baking pan with cooking spray and pour pasta mixture into pan. Meanwhile, melt butter in a small skillet over medium heat. Add garlic and cook for 30 seconds, or until fragrant. Remove from heat and add breadcrumbs, stirring to coat. Sprinkle breadcrumbs over pasta mixture.
From alidaskitchen.com


RECIPE WITH FONTINA CHEESE - ALL INFORMATION ABOUT HEALTHY …
Macaroni and Fontina Cheese Recipe - Food.com tip www.food.com. Add Fontina cheese, and 1/4 cup of the Parmesan cheese. Mix together gently, and pour into casserole dish, and mix with macaroni. Top with remaining 1/4 cup Parmesan cheese. Bake at 350° F 30-35 minutes, or until heated through and golden on the top.
From therecipes.info


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