The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese.
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
3 (1-ounce) slices white bread
1 tablespoon butter
1 small garlic clove, minced
1 1/2 tablespoons chopped fresh parsley
How to Make It
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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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!
I really enjoyed this. I didn't have any mascaropone, so I used a dollop of 1/3 less fat cream cheese since I was halving it. I also have a hard time digesting fatty foods so the 1/3 less fat cream cheese worked really well. I didn't feel like processing a piece of bread, so I just used regular bread crumbs, and I also sauteed 2 cloves of garlic even though I was halving it. I would make this again.
I have not used this recipe! what I don't understand about people and recipes except for MeeshMech79! if you haven't made it first! why do they change a recipe before they make it? . Its like taking a recipe and changing it and making it their own! Its not the same light recipe. I am giving it a rating othewise i can not post
If They are such good cooks why do they need recipes!!!
I modified this to make it more kid friendly, and my kids couldn't get enough. They said it was their favorite mac & cheese ever! Based on an earlier review, I used 1 cup of shredded fontina and 1 cup of fresh shredded parmesan to add more flavor. Next time I will add some fresh minced garlic to the sauce before mixing it with the pasta and baking it. I omitted the topping altogether. As I said, my kids loved it. I would have preferred a little more flavor so will add some garlic and white pepper next time.
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