Fontina Macaroni and Cheese

Ingredients

• 8 oz ziti pasta (Cooked and drained)
• 2 tbsp butter (Plus enough to butter the casserole dish)
• 1 clove garlic (Minced)
• 2 tbsp flour
• 2 cup whipping cream
• 0.5 tsp nutmeg
• 3 oz light cream cheese (One package)
• 1 cup Fontina cheese (Shredded)
• 2 can Tuttorosso diced tomatoes (Each can is 14.5 oz; petite diced tomatoes may be used instead. Drained.)
• salt (To taste)
• black pepper (To taste)
• 0.5 cup Parmesan cheese (Grated)
• 0.5 cup panko bread crumbs
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh parsley (Chopped)

Steps

1. 1

   Preheat the oven to 400°F. Butter a large casserole dish and set it aside.

2. 2

   In a large saucepan, melt the butter over medium-high heat.

3. 3

   Add the minced garlic and sauté for 1 minute.

4. 4

   Whisk in the flour and cook the roux—the butter-flour mixture—for 1 minute.

5. 5

   Add the whipping cream, nutmeg, and light cream cheese. Whisk to combine, then bring the mixture to a simmer and continue whisking until it is thick and smooth.

6. 6

   Stir in the shredded Fontina cheese and drained diced tomatoes. Whisk until smooth.

7. 7

   Add the cooked, drained pasta to the cheese mixture and stir to coat thoroughly.

8. 8

   Season with salt and black pepper to taste.

9. 9

   Transfer the macaroni mixture to the large buttered casserole dish.

10. 10

    In a small bowl, combine the panko bread crumbs and grated Parmesan cheese.

11. 11

    Sprinkle the panko-Parmesan mixture evenly over the macaroni, then drizzle the olive oil over the topping.

12. 12

    For creamy baked macaroni and cheese, place the dish under the broiler for 2 to 3 minutes, watching carefully so the top toasts without burning.

13. 13

    Alternatively, for a more traditional firm baked macaroni and cheese, bake for 20 minutes at 400°F, until the top is golden.

14. 14

    Remove the dish from the oven, sprinkle with chopped parsley, and serve warm.

Notes

Choose either the 2-to-3-minute broiler method for a creamier result or the 20-minute bake for a firmer casserole. The source does not specify a separate pasta-cooking time; the ziti should be cooked and drained before beginning.

Nutrition per serving

• main
• baked
• pasta
• vegetarian
• comfort food
• family-friendly