Fontina Pasta

"I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds."
 
Fontina Pasta created by queenbeatrice
Ready In:
35mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cook pasta until just done. Don't overcook. Drain and place in large bowl.
  • Over medium heat in medium sized pot melt the butter.
  • Add the sliced mushrooms and saute until just browned.
  • Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
  • Add the hot milk and cook until just thickened.
  • Add the seasonings to your taste.
  • Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
  • Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
  • Cover and bake at 350°F for 25 minutes or until bubbling.

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  1. queenbeatrice
    This is perfect for the cheese and mushroom lover. I halved the recipe as it was just 2 of us, but next time I will make full recipe for leftovers. Yummy..... Will make again, thanks for sharing :)
     
  2. queenbeatrice
    Fontina Pasta Created by queenbeatrice
  3. LianneNC
    This was a hit at my house tonight... even my "eat like a bird" daughter went back for seconds! I did "doctor this up" a bit, but I'm sure it's yummy as written. I added about 1/4 lb of bacon, cooked 'til crisp and used about 4 1/2 cups of milk, and a full pound of penne. When the mushrooms were sauteeing, I sprinkled them with a little garlic powder, and chopped up a couple of fresh sage leaves and threw those in (maybe 2 tsp). I stirred the sauce into the pasta, mixed in the bacon and baked it 'til bubbly. I can't wait to have the leftovers tomorrow for lunch!
     
  4. MTDavids
    This was a GREAT side dish. Have also made it with Havarti cheese. Thanks for posting this wonderful pasta dish. It is wonderful served with PanNan's Pork Cutlets With Balsamic Sauce.
     
  5. Lori Mama
    I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds.
     

RECIPE SUBMITTED BY

I cook therefore I am.
 
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