Fontina and Mascarpone Mac N" Cheese

"Mac n" Cheese made different in that it uses Fontina and Marscarpone cheese. I have adapted this recipe which was loosley based on a recipe from Cooking Light. Since I always have Marscarpone floating around, it was a given that I would try this recipe. The soft fontina problem can be solved easily by placing the fontina in the freezer for a half hour. Fontina definately comes from the smelly cheese family . Some options: You can add more nutmeg and tabasco for more of a kick...add some parmesan cheese for part of the other cheese....adding some ham. I always seem to have whipping cream or half and half around...I would finish this up and top it with the 1% milk. (definately takes the recipe out of the "light" catagory!!) Marscarpone cheese too expensive? Try Recipe #66077. I always cook my pasta using Recipe #30358."
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  • 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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  1. A nice, creamy mac n cheese. I found the flavors quite subtle. Next time I might add a bit of dry mustard to add just a bit of punch.



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