Recipe for Creamy Macaroni & Cheese with FontinaINGREDIENTS:
1 16-oz box of medium-sized pasta shells
2 tsp. kosher salt
5 ounces of unsalted butter, divided
8 ounces of cream
A pinch of salt
A couple of dashes of ground nutmeg
Freshly ground black pepper
7 ounces of grated Fontina cheese
1/4 cup of panko bread crumbs
1/4 cup of finely grated Parmesan cheese
Add the 2 tsp. of salt to a large pot of boiling water and cook pasta shells according to package directions so they are cooked 1 minute shy of al dente.
While the pasta is cooking, heat the cream in a small saucepan over low heat until it is warmed. Remove cream from heat and cover until ready to use. Cut 4 Tbsp. of the butter into small pieces and put into a large bowl.
Once the pasta is finished cooking, drain it completely in a colander. Add the pasta into the bowl with the butter and toss well. Stir in the cream, salt, black pepper, and nutmeg. Then add in the cheese and stir until cheese is melted and creamy. Pour the pasta into a very lightly buttered 2-quart baking dish.
Preheat the oven to 375 degrees. In a smallish bowl, melt the 1 Tbsp. of butter. Stir in the panko bread crumbs and finely grated parmesan, and mix so the bread crumbs and cheese are coated with the butter. Sprinkle the bread crumb mixture evenly over the pasta.
Place the pasta into the oven and cook for 30 minutes. Let cool for about a minute before serving. This dish goes well with a green salad or green vegetable. Enjoy!
Recipe Source: Annie's Eats