FONTINA MACARONI AND CHEESE
Add a gourmet touch to a classic comfort food with the addition of rich and nutty fontina cheese.
Provided by Angie McGowan
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain macaroni as directed on package.
- In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
- Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and thyme. Stir with whisk until smooth. Stir in drained macaroni.
- Serve with additional thyme if desired.
Nutrition Facts : ServingSize 1 Serving
FONTINA PASTA
I love Fontina cheese. I don't remember where I got this from, but I tweaked the original recipe to suit my taste buds.
Provided by Lori Mama
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta until just done. Don't overcook. Drain and place in large bowl.
- Over medium heat in medium sized pot melt the butter.
- Add the sliced mushrooms and saute until just browned.
- Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
- Add the hot milk and cook until just thickened.
- Add the seasonings to your taste.
- Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
- Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
- Cover and bake at 350°F for 25 minutes or until bubbling.
Nutrition Facts : Calories 920.7, Fat 45.2, SaturatedFat 27.3, Cholesterol 150.1, Sodium 827.1, Carbohydrate 87.1, Fiber 3.8, Sugar 3.9, Protein 41.6
BAKED FONTINA
Steps:
- Preheat the broiler and position the oven rack 5 inches from the heat.
- Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
- Serve the baked Fontina family-style¿right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.
FONTINA CHICKEN & PASTA BAKE
Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 601 calories, Fat 22g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 1362mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 6g fiber), Protein 42g protein.
GNOCCHI IN FONTINA SAUCE
Quick and easy white cheese sauce which make the gnocchi melt in your mouth! Very rich and decadent. Best served with a light salad to balance out the richness.
Provided by jensenly
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the gnocchi, and cook until tender, about 5 minutes. Drain, and set aside.
- Once the gnocchi goes into the pot, start the sauce, as you want the gnocchi to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.
- Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.
Nutrition Facts : Calories 623.7 calories, Carbohydrate 22.5 g, Cholesterol 163.3 mg, Fat 51.3 g, Fiber 1.1 g, Protein 19.6 g, SaturatedFat 31.9 g, Sodium 606.7 mg, Sugar 1.1 g
FONTINA & PARMESAN MAC AND CHEESE
There's something amazingly special about creamy, rich, melty, cheese. The kind that makes you smile upon entering your mouth, the kind that you dream about when you think about macaroni and cheese. The marriage between cheese {and not just any kind of cheese} and noodles in this dish is heaven. I am known as a macaroni and cheese freak but this recipe puts my love for this comfort-food-beauty on a whole new level. And not to mention this does not come from a box, there is no velveeta block involved...and it is not waste line conscious. Relish in the goodness of cheese my little foodies :) This recipe is adapted from my own macaroni and cheese trial-and-error and Annie's Eat's inspiration with Fontina cheese.
Provided by catherine.mcfarland
Categories Weeknight
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to broil (high or low, depending on your oven intensity). Heat a large pot of water until boiling, add salt to boiling water until it's "salty like the sea". Cook the pasta till al dente, and drain.
- Melt 4-5 tablespoons of butter over medium low heat until melted and add heavy cream. Warm cream until heated through, do not boil the cream. Add the spices and seasonings to taste, but remember to not over salt as the parmesan cheese is slightly salted. Remove from heat and all of the fontina cheese and 1/2 cup parmesan, stir until combined.
- Pour the cheese sauce into the pasta and mix until well combined. Melt 1-2 tablespoons of butter and mix with Panko, remaining Parmesan cheese, parsley, and a pinch of garlic salt if you'd like.
- Transfer pasta and cheese mixture to a baking dish, top with Panko mixture and broil until bubbly and toasty on top. Serve immediately.
Nutrition Facts : Calories 1122, Fat 63, SaturatedFat 38, Cholesterol 207.6, Sodium 841.2, Carbohydrate 103.5, Fiber 4.6, Sugar 5.1, Protein 35.2
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