Italian Mac & Cheese Recipe
My BFF, Sunny, was coming for dinner with her husband and I was making pork tenderloin with blueberry balsamic sauce, but what to serve as a side dish? She adores Mac & Cheese, so I wanted to serve what she loves. Not being a big fan of traditional mac & cheese, I searched for a recipe that would make us both happy. The two cheeses are main-stays in my refrigerator, so I used them to make it "Italian". It's the perfect combination and a winner!
Ingredients
- 1/2 stick of unsalted butter (4oz)
- 1/4 cup plus 4 T flour
- 1 cup whole milk
- 1 cup half & half
- pinch nutmeg
- 1/2 cup grated Fontina cheese
- 1/2 cup grated Mozzarella cheese
- 1/2 lb. mini Rigatoni
- 1 tablespoon butter
- 1/2 cup bread crumbs
- salt
Directions
- Preheat oven to 425 degrees.
- Prepare Rigatoni according to directions, but cook al dente because it will be finished off in the oven.
- While pasta is cooking, make cheese sauce:
- In a saucepan, melt butter over medium heat.
- Add flour and whisk until smooth, 2 minutes.
- Keep stirring and gradually add milk and half/half. Stir until smooth.
- Simmer mixture until it is thick enough to coat the back of a spoon, approx. 10 min.
- Remove from heat and stir in nutmeg and cheeses. Season with salt.
- When pasta is cooked, drain and put back in pot.
- Pour cheese sauce over cooked Rigatoni in pot
- Pour pasta and cheese sauce into a greased 13X9 inch baking dish.
- Smooth out top and sprinkle with breadcrumbs.
- Dot top with butter.
- Bake for 30 minutes until golden brown
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 3 servings | |
| Calories 628 | |
| Calories from Fat 381 | 61% |
| Total Fat 43.23g | 54% |
| Saturated Fat 26.27g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 503mg | 21% |
| Potassium 320mg | 9% |
| Total Carbs 39.73g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.06g | 4% |
| Protein 20.64g | 33% |
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Reviews
July 31, 2010
This is a great idea - changing the shape of the pasta gives it a different texture and using Fontina gives it a nice sharp flavor. BTW, to make it easier for people to measure the flour, 1/4 cup plus 4 tbsp = 1/2 cup (4 tbsp=1/4 cup).I've cooked/tasted this recipe!
Comments
July 30, 2010A "wow" from you Claudia is quite a compliment. Thanks! Rigatoni gives this dish a heartiness..something to sink your teeth into.
