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Nutrition Facts
Serving Size 1 (263g) Recipe makes 6 servings The following items or measurements are not included below: mascarpone cheese
Calories 582
Calories from Fat 199		(34%)
Amount Per Serving		%DV
	Total Fat 22.1g	34%
	Saturated Fat 12.9g	64%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 775mg		32%
Potassium 457mg		13%
Total Carbohydrate 77.2g		25%
	Dietary Fiber 8.8g	35%
	Sugars 7.5g
Protein 20.6g		41%
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Fontina and Mascarpone Mac N" Cheese

Recipe #396940 | 55 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Abby Girl
Oct 28, 2009

Mac n" Cheese made different in that it uses Fontina and Marscarpone cheese. I have adapted this recipe which was loosley based on a recipe from Cooking Light. Since I always have Marscarpone floating around, it was a given that I would try this recipe. The soft fontina problem can be solved easily by placing the fontina in the freezer for a half hour. Fontina definately comes from the smelly cheese family . Some options: You can add more nutmeg and tabasco for more of a kick...add some parmesan cheese for part of the other cheese....adding some ham. I always seem to have whipping cream or half and half around...I would finish this up and top it with the 1% milk. (definately takes the recipe out of the "light" catagory!!) Marscarpone cheese too expensive? Try Mascarpone Cheese Substitute. I always cook my pasta using Perfect Pasta With No Watching and No Sweating.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb penne, uncooked
3 tablespoons butter
1/4 cup flour
3 cups 1% low-fat milk
2 cups Fontina cheese, shredded
1/4 cup mascarpone cheese
3/4 teaspoon salt
1/4 teaspoon ground black pepper
cooking spray
3 slices white bread
1 tablespoon butter
1 small garlic clove, minced
1 1/2 tablespoons fresh parsley, chopped

Directions

1
In a large pot, cook the pasta until al dente. Drain.
2
Preheat oven to 350°.
3
Combine flour and and butter in a large saucepan over medium high heat. Cook the roux for 1 minute (carefully not to let it burn).
4
Add milk, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
5
Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
6
Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture.
7
Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.
8
Note: This can be made up ahead of time and refrigerated. Bring to room temperature and bake until heated 30 - 40 minutes.