Name: Fontina Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
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; 2 (14.5 ounce) cans Tuttorosso® Diced Tomatoes 14.5 oz, or 2 (14.5 oz) cans of Petite Diced Tomatoes 14.5 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

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
2 (14.5 ounce) cans Tuttorosso® Diced Tomatoes 14.5 oz, or 2 (14.5 oz) cans of Petite Diced Tomatoes 14.5 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 top to toast, but no burn. For a more traditional firm baked mac and cheese, bake for 20 minutes until the top is golden.