Since I’ve gone back to work we haven’t been trying as many new recipes during the week. Most nights we just throw together an old favorite – something quick and easy – or, even more likely, we grill. Fridays, though, are special. We’ve taken to calling them fun food Fridays and it’s something we both look forward to at the end of a long week. I usually try a brand new-to-us recipe and sometimes, to take things up a notch, I’ll pick up a nicer, more expensive protein than I would generally buy. I guess it’s sort of our alternative to eating out on Friday nights – minus the driving, the crowds and the cost!
Shane’s been asking for homemade mac and cheese again for a while so last week I decided to try this Fontina mac and cheese for fun food Fridays. I was intrigued by the fact that it only uses one kind of cheese as my other favorite recipe calls for both Gruyere and Cheddar. As mac and cheeses go, this one is low maintenance, mainly because you don’t have to make a white sauce on your stove top. Instead, the cooked pasta is added to a mixing bowl with warm cream, butter and the cheese which immediately begin to transform into a luscious sauce coating the pasta. A combination of panko bread crumbs and Parmesan cheese top the pasta mixture and twenty minutes later, I pulled the most beautiful dish of macaroni and cheese from the oven. The crust was perfect – crispy and browned – and just as importantly, plentiful. I hate when I make mac and cheese but the topping is so skimpy that there’s not even enough for each dish to have some of the crispy goodness. The sauce was creamy with a hint of nutty flavor from the Fontina. A big hit with both of us, and definitely the perfect start to our weekend!
Fontina Mac and Cheese
from The Complete Italian Vegetarian Cookbook by Jack Bishop (as seen on Ezra Pound Cake and Annie’s Eats)
1 pound medium pasta shells
5 tablespoons unsalted butter, divided
1 cup heavy cream
8 oz Fontina cheese, shredded
salt
pinch of freshly grated nutmeg
1/3 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese
Preheat oven to 400 F. In a large pot of boiling, salted water, cook the pasta according to the package directions until it just about al dente.
Meanwhile, add 4 tablespoons of the butter (cut into 4 pieces) to a large bowl. Warm the cream in a small saucepan (or in your microwave) and cover to keep warm.
Once it is cooked, drain the pasta then add it to the bowl with the butter. Stir to melt the butter and coat the pasta. Add the cream and the cheese and mix until the cheese starts to melt. Add the nutmeg and finally, the salt to taste.
Transfer the pasta mixture to a baking dish (I used a 2 1/2 qt dish) that’s been lightly sprayed with cooking spray. Melt the remaining tablespoon of butter in a small bowl in your microwave then add the panko bread crumbs and Parmesan cheese to the bowl. Stir to coat with the melted butter. Sprinkle the mixture over the pasta.
Bake for about 20 minutes, or until the sauce is bubbling and the topping turns golden brown.
This was really good and I’m getting super hungry looking at the pictures and thinking about it. We should definitely have it again real soon!
I’m also very excited that it’s almost fun food Friday again!
I’ve never had fontina cheese but this looks delicious!
Fontina is a great cheese. Your mac and cheese looks deliciously creamy!
My favorite mac and cheese also contains Gruyere. I can’t get enough of it!
I actually like mac and cheese more when there isn’t a bechamel…just good old melted cheese! This sounds so luscious.
You’re killing me. This is all I can think about now. I can’t bring myself to go get lunch because everything I think about getting sounds terrible in comparison.
This looks great…we need to remember to try this one on our Mac N Cheese blow out this fall when we search for the perfect one(S). I love Fontina Cheese, so am certain this could be a real contender.
That looks awesome!!!
Lovely! I love fontina cheese, and that macaroni and cheese looks so creamy and amazing. Definitely adding this recipe to my must-make list!
Mmm, that looks fabulous! I love fontina. I bet B&G might even eat it. =)
This looks fantastic! I love mixing up traditional mac and cheese with a surprising cheese like fontina. And the pictures are gorgeous!
I’ve never met a mac n cheese I didn’t like. This one looks like one I would gobble up in seconds.
What a fun way to kick off the weekend. I totally second making sure there is plenty of topping. Can’t wait for more fun Friday meals!
O, this looks tasty. Have to try this one for the Best Mac/cheese quest.
Fun foods Friday. What a great idea!!
That looks delicious! I think Josh’s #1 most requested meal is mac&cheese; I should make it more often.
What a fun idea to designate Fridays for new recipes, can’t wait to see what else you try.
Great looking recipe – I can see why you both enjoyed it! FFF – what a wonderful idea for a day of the week!
I love Fontina cheese – and this sounds like something even the kids would like.
I’ve missed reading your blog – and am glad to be back in action!
this recipe looks delicious!! and i love that it is simple. i’m going to have to give it a try!
Fontina is my favorite cheese when it comes to mac&cheese. I love the way it becomes stringy when melted. Mmmm :^)
mac & cheese is the best – yours looks delicious, and i like the addition of the spices. yum!