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    J. J
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Fontina Macaroni and Cheese

  • RG_FontinaMacChz
  • RG_FontinaMacChz_Cut
PREP: 10 minutes
COOK: 30 minutes
A simple, yet sophisticated twist on classic macaroni and cheese, this recipe featuring Fontina cheese will become a new favorite at your table.


8 ounces ziti pasta, cooked and drained
2 tablespoons butter
1 garlic clove, minced
2 tablespoons flour
2 cups whipping cream
1/2 teaspoon nutmeg
1 (3 ounce) package light cream cheese
1 cup shredded Fontina cheese
2 (14.5 ounce) cans Redpack® Petite Diced Tomatoes, drained
Salt and black pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup panko bread crumbs
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley


  • Preheat oven to 400o F. In a large saucepan melt butter over medium-high heat.  Add garlic and sauté for 1 minute. Whisk in flour and cook the roux (butter-flour mixture) for 1 minute. Add the cream, nutmeg and cream cheese; whisk to combine. Bring to a simmer and whisk until the mixture is thick and smooth.
  • Stir in the Fontina cheese and diced tomatoes; whisk until smooth.
  • Add the pasta to the cheese mixture and stir to coat. Season with salt and black pepper and put into a large buttered casserole dish. In a small bowl combine panko and Parmesan cheese; sprinkle on top of macaroni. Drizzle with olive oil.
  • For creamy baked mac and cheese, place under the broiler for 2 to 3 minutes, watch carefully. You want the top to toast, but no burn. For a more traditional firm baked mac and cheese, bake for 20 minutes until the top is golden.
  • Remove from oven and sprinkle with parsley and serve warm.


Calories: 470 | Fat: 34.0g | Trans Fats: 0g | Cholesterol: 100mg | Sodium: 630mg | Carbohydrate: 31g | Fiber: 2g | Protein: 12g | Vitamin A: 30% | Vitamin C: 3% | Calcium: 20% | Iron: 8%


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