Rating: 3.5 stars
43 Ratings
  • 1 star values: 3
  • 2 star values: 7
  • 3 star values: 9
  • 4 star values: 12
  • 5 star values: 12

The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese.

Jackie Mills
Recipe by Cooking Light November 2006

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Read the full recipe after the video.

Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

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  • 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.

Nutrition Facts

423 calories; calories from fat 30%; fat 14.3g; saturated fat 8.2g; mono fat 3.7g; poly fat 0.7g; protein 19.3g; carbohydrates 54.6g; fiber 2.1g; cholesterol 46mg; iron 2.4mg; sodium 550mg; calcium 298mg.
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