Fontina Macaroni and Cheese

10 minutes Prep Time
30 minutes Cook Time
6 Servings

This is our elevated version of the family classic, macaroni and cheese. This mac and cheese recipe is creamy thanks tot he addition of Fontina cheese that melts perfectly into the dish; then topped with a crunchy panko and Parmesan topping for a little crunch.

Ingredients

  • 8 ounces ziti pasta, cooked and drained
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 2 tablespoons flour
  • 2 cups whipping cream
  • 1/2 teaspoon nutmeg
  • 1 (3 ounce) package light cream cheese
  • 1 cup shredded Fontina cheese

  • 1 (28 ounce) can Redpack Canned Petite Diced Tomatoes 28 oz, drained

  • Salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko bread crumbs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh parsley

Instructions

Step one

Preheat oven to 400° 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; whisk to combine. Bring to a simmer and whisk until the mixture is thick and smooth.

Step two

Stir in the Fontina cheese and diced tomatoes; whisk until smooth.

Step three

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.

Step four

For creamy baked mac and cheese, place under the broiler for 2 to 3 minutes, watch carefully. You want the crunchy topping to toast, but not burn. For a more traditional firm baked mac and cheese, bake for 20 minutes until the top is golden.

Step five

Remove from oven and sprinkle with parsley and serve warm.

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