I made this tonight and my husband and I loved it! I used 1% milk because it was what I had on hand. Yes, I am aware that it didn't help the calories/fat, in light of this being a cooking light recipe. Also, I used trottole shaped pasta (similar to cavatappi). I think that added an elegance to the dish, as penne is just so common. I added cooked diced pancetta when the recipe calls for you to mixed the cooked pasta and cheese. Trader Joel's sells pancetta diced, and at good price. Again, not helping the calories, but it was good! Finally, upon being served, I added a few drops of truffle oil to each serving. AMAZING!! I followed the base recipe to the t, minus the 1% milk and the addition of pancetta and truffle oil. The homemade breadcrumbs surprisingly are important, I think. Also, I did use the correct cheeses, etc. trader joe's sells fontina at a really great price too. I will make this again and recommend to friends and family. It was great!
Fontina and Mascarpone Baked Pasta
The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese. If your supermarket doesn't stock mascarpone cheese, substitute full-fat cream cheese. For a dinner party, bake the pasta in individual gratin dishes for 15 minutes.
More From Cooking Light
- Calories: 423
- Calories from fat: 30%
- Fat: 14.3g
- Saturated fat: 8.2g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.7g
- Protein: 19.3g
- Carbohydrate: 54.6g
- Fiber: 2.1g
- Cholesterol: 46mg
- Iron: 2.4mg
- Sodium: 550mg
- Calcium: 298mg
- 1 pound uncooked penne
- 1/4 cup all-purpose flour (about 1 ounce)
- 3 cups fat-free milk
- 2 cups (8 ounces) shredded fontina cheese
- 1/4 cup (2 ounces) mascarpone cheese
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3 (1-ounce) slices white bread
- 1 tablespoon butter
- 1 small garlic clove, minced
- 1 1/2 tablespoons chopped fresh parsley
- Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
- Preheat oven to 350°.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk 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.
- Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
- 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. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.
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