Happy Monday! I hope you all had a nice Thanksgiving! My family and I spent the day at my aunt's house and enjoyed a wonderful meal together. I am so lucky to have such a great family and always look forward to spending time with them.
I made this Fontina Macaroni and Cheese right before Thanksgiving and the entire pan was gone within just two days. Mac and cheese has always been my favorite food and I love trying new flavor variations whenever I come across them. As far as quick and easy recipes, I love this Stovetop Macaroni and Cheese because there is no baking required. Plus the creamy gouda cheese is sauce is amazing. But when it comes to baked macaroni and cheese, nothing beats my mom's homemade version. It is the best. You can now add this Fontina Macaroni and Cheese to my list of favorites. I have a feeling that list will just continue to grow and grow.
Recipe from Annie's Eats (Originally from The Complete Italian Vegetarian Cookbook by Jack Bishop)
1 lb. medium pasta shells
5 tbsp. unsalted butter, divided
1 cup heavy cream
8 oz. Fontina cheese, shredded
Salt
Pinch of fresh nutmeg
1/4 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees F. In a large pot of boiling water, cook the pasta according to package instructions until 1-2 minutes shy of al dente.
Dice 4 tablespoons of butter and place in a large mixing bowl. In a small saucepan set over low heat, warm the heavy cream. Cover to keep warm.
Once the pasta is cooked, add to the bowl with the butter and toss to evenly coat. Stir in the warm cream and the Fontina cheese. Continue stirring until the cheese starts to melt. Add salt to taste, followed by the fresh nutmeg.
Pour the mixture into a buttered 2-quart casserole dish.
In a small bowl, melt the remaining tablespoon of butter. Add the panko breadcrumbs and shredded Parmesan to the bowl. toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture over the pasta. Bake for about 20 minutes, until the sauce is bubbling and the topping turns golden brown in color. Serve immediately.
Is that an Anthro bowl? Because I love it, Meghan! And this pasta dish looks like the epitome of comfort food. Creamy, cheesy, hot pasta? Drool. I've always wanted to try Fontina with a dash of nutmeg ... and panko bread crumbs are so good!
ReplyDeleteI completely understand why the whole pan of this mac and cheese was gone. Love fontina mac and cheese. It is so comforting on a cold winter day. Have a wonderful week, Meghan!
ReplyDeleteLike Haley had once said in OTH... Mac n Cheese is the food of the Gods! This looks divineeeeeeee!!!!! :) I'm soooo glad I found your blog! It's just beautiful!!!! and DELICIOUS!!!! :)
ReplyDeleteI have a weakness for mac and cheese! I don't think I have ever tried it with fontina cheese but I love the idea. Lovely recipe Meghan. Have a great week!
ReplyDeleteThis mac and cheese sounds awesome - I love that you used fontina cheese and nutmeg in here. Sounds like comfort in a bowl :) Glad to hear you had a nice Thanksgiving and hope you have a wonderful week Meghan!
ReplyDeleteYou certainly can't have too many mac n cheese recipes. This one sounds great. Hope you had a wonderful Thanksgiving, Meghan!!
ReplyDeleteThis dish sounds so so comforting and delish! I need to make some comfort food asap, this final exams week is going to be the death of me! :O
ReplyDeleteUmmm send some to Vermont, please!? Love & miss you!!!!!
ReplyDeleteYum - this looks amazing!
ReplyDeleteOh splendid!!! So home comforting.
ReplyDeleteOh yum -- Mac and cheese is one of my favorites too. I haven't actually made it myself very often -- mostly because I know I won't be able to resist a second or even third helping. Using fontina sounds delicious. Fontina is definitely an underused cheese in our kitchen!
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