Sunday, December 7, 2014

Mac and Italian Cheese

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.

Servings: 8

Bake at 350° for 20 minutes