Friday, March 20, 2015

Italian Style Macaroni & Cheese

8 ounces Ziti or Shell Pasta  (cooked & Drain)

2 tablespoons butter
1 garlic clove, minced
2 tablespoons flour
2 cups whipping cream
3 ounces cream cheese
1 cup shredded Fontina cheese
1 can drained (28 ounces)
Salt and black pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup seasoned Italian breadcrumbs
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh parsley

 Preheat oven at 400

Melt butter in a large saucepan on medium heat.  Saute garlic for about 1 minute, add flour and cook for about 1 minute, add the cream and cream cheese and whisk mixture. Simmer and whisk until thick and not lumpy, nice and smooth.

Add Fontina cheese and the diced tomatoes in tomato juice and keep stirring again keeping mixture smooth.  Add the cooked pasta to the cheese mixture  and coat the pasta with the cheese mixture, season with pepper, and transfer coated pasta to a buttered casserole dish.

In a small bowl mix Italian bread crumbs and Parmesan cheese and parsley, and sprinkle over  the top of the macaroni, drizzle olive oil over it. 

Bake for 25 minutes until the top of the cheese is a golden in color.  Serves 6

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