My refrigerator is always well stocked with cheese. Lately there's been an abundance of Italian cheese and what better way to use them than with a comforting mac and cheese. Extra creamy thanks to the Mascarpone and Fontina with a touch of saltiness from the Parmesan.
Mac and Italian Cheese
4 tbsp butter
4 tbsp flour
1 small garlic clove, grated
2 cups milk
2 cups Cavatappi, or your favorite pasta
4 oz Mascarpone, room temperature
8 oz Fontina, grated
1/3 cup Parmesan, grated
1 tbsp butter, melted
1/2 cup Panko bread crumbs
1/4 tsp paprika
salt and freshly ground black pepper to taste
Melt 4 tbsp butter and stir in flour. Allow to cook for a minute before adding in the grated garlic. Cook for another minute. Gradually add in milk, stirring constantly. When thickened, remove from heat and add in cheeses.
In a casserole, put cooked Cavatappi and cheese sauce.
In a small pan, melt 1 tbsp butter. Add in Panko bread crumbs and spices. Top macaroni mixture.
Bake at 350° for 20 minutes