Macaroni And Fontina Cheese From The Dean And Deluca Cookbook Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 425.
• Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
• Add the garlic and cook stirring for 1 minute.
• Raise the heat slightly and add the bell peppers.
• Cook stirring for 2 minutes.
• Add the zucchini and yellow squash and cook stirring for 2 minutes.
• Season with salt and pepper and set aside.
• Cook the pasta in a large pot of salted water for 4 minutes.
• Drain and rinse with cold water.
• Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
• Stir in the flour, rosemary, sage and bay leaf.
• Cook, stirring constantly for 2 minutes.
• Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
• Strain the sauce and season with salt and pepper.
• Return the pasta to the same large pot and stir in the sauce.
• Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
• Place the mixture in a deep glass baking dish.
• Sprinkle with the remaining fontina cheese.
• Bake for 20 minutes, until the pasta is brown and crusty on top.

Steps:

• Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside.
• Preheat the oven to 400 degrees F.
• Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt.
• Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes.

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.

Steps:

• Preheat oven to 375 degrees. Butter 10 mini (1 cup) pie plates or a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes.
• Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling. Add flour. Cook, stirring, for 1 minute.
• Gradually pour warm milk into butter mixture, whisking constantly. Cook, whisking constantly, until mixture bubbles and thickens, about 5 minutes. Remove from heat, and stir in 3 cups cheddar, 1 cup Gruyere, 1 cup fontina, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, paprika, and cayenne pepper.
• Bring a large pot of water to a boil. Cook pasta until al dente. Drain, and transfer pasta to cheese sauce. Stir to coat. Divide mixture among mini pie plates or transfer to baking dish. Scatter remaining cup cheddar, 1/2 cup Gruyere, and 1/2 cup fontina over top, and sprinkle with toasted breadcrumbs. Bake until cheese is melted and pasta is warmed through, about 15 minutes. Transfer to a wire rack, and let cool for 5 minutes before serving.

Steps:

• In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
• In a colander, drain the macaroni and return it to the pot.
• Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
• Garnish with chopped chives.

Steps:

• Butter 2 quart casserole dish.
• Cook macaroni, drain, rinse under cold water, and drain again.
• Add macaroni to casserole dish.
• Sauté onions in butter, over medium heat, until translucent and tender.
• Stir in flour and salt, stirring constantly.
• Slowly add milk stirring constantly to blend.
• Remove from heat.
• Add Fontina cheese, and 1/4 cup of the Parmesan cheese.
• Mix together gently, and pour into casserole dish, and mix with macaroni.
• Top with remaining 1/4 cup Parmesan cheese.
• Bake at 350° F 30-35 minutes, or until heated through and golden on the top.