Fontina and Mascarpone Mac N" Cheese
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
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