Fontina Macaroni And Cheese Recipes

FONTINA MACARONI AND CHEESE

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.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

MACARONI AND FONTINA CHEESE

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 AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)

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.

MACARONI AND 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.

FONTINA MACARONI & CHEESE RECIPE

Steps:

• Preheat oven to 400o F. In a large saucepan melt butter over medium-high heat. Add garlic and sauté for 1 minute. Whisk in flour and cook the roux (butter-flour mixture) for 1 minute. Add the cream, nutmeg and cream cheese and whisk to combine. Bring to a simmer and whisk until the mixture is thick and smooth.
• Stir in the Fontina cheese and diced tomatoes in rich tomato juice; whisk until smooth.
• Add the pasta to the cheese mixture and stir to coat. Season with salt and black pepper and put into a large buttered casserole dish. In a small bowl combine panko and Parmesan cheese; sprinkle on top of macaroni. Drizzle with olive oil.
• For creamy baked mac and cheese, place under the broiler for 2 to 3 minutes, watch carefully. You want the top to toast, but no burn. For a more traditional firm baked mac and cheese, bake for 20 minutes until the top is golden.
• Remove from oven and sprinkle with parsley and serve warm.

MUSHROOM-FONTINA MACARONI AND CHEESE

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.