Best Smoky Fontina Mac Recipes

FONTINA MACARONI AND CHEESE

Fontina Macaroni and Cheese image

Add a gourmet touch to a classic comfort food with the addition of rich and nutty fontina cheese.

Provided by Angie McGowan

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1 tablespoon grated or very finely chopped onion
2 cups milk
2 cups shredded fontina cheese (8 oz)
1 tablespoon chopped fresh thyme leaves

Steps:

Cook and drain macaroni as directed on package.
In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and onion. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and thyme. Stir with whisk until smooth. Stir in drained macaroni.
Serve with additional thyme if desired.

Nutrition Facts : ServingSize 1 Serving

SMOKED SALMON MAC AND CHEESE

Smoked Salmon Mac and Cheese image

This is a simple mac and cheese that includes smoked salmon.

Provided by thedailygourmet

Categories Everyday Cooking Special Collection Recipes New

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup unsalted butter
2 tablespoons all-purpose flour
2 cups 1% milk
1 ½ cups Cheese, fontina
1 pinch garlic salt
ground black pepper to taste
1 (12 ounce) package fusilli pasta
6 ounces Finfish, salmon, chinook, smoked
¼ cup panko bread crumbs

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
Melt butter in a 2-quart saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually pour in milk and continue to whisk until sauce is smooth and creamy. Simmer until sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in 1 cup fontina cheese, garlic salt, and pepper; set aside.
Bring 6 quarts of salted water to a boil in a large pot. Add fusilli and cook for about 5 minutes. Drain. Return pasta to the pot and pour in bechamel sauce. Mix with a wooden spoon until pasta is completely coated with sauce. Gently stir in flaked salmon.
Pour mixture into the prepared baking dish. Smooth out the top and sprinkle with remaining fontina cheese and panko.
Bake in the preheated oven until bubbling and golden brown on top, about 25 minutes.

Nutrition Facts : Calories 485.8 calories, Carbohydrate 50.5 g, Cholesterol 68.4 mg, Fat 21.4 g, Fiber 2 g, Protein 24.7 g, SaturatedFat 12.3 g, Sodium 609.7 mg, Sugar 2.4 g

MACARONI AND FONTINA CHEESE (FROM THE DEAN AND DELUCA COOKBOOK)

Macaroni and Fontina Cheese (from the Dean and Deluca Cookbook) image

Provided by Food Network

Time 55m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, thinly sliced
1 clove garlic, minced
4 small yellow and/or orange bell peppers, trimmed and cut into very thin strips
2 small zucchini (6 ounces total), cut crosswise into thin slices, then into thin strips
2 small yellow crookneck squash (6 ounces each), cut crosswise into thin slices, then into thin strips
Salt and freshly ground pepper to taste
8 ounces imported Italian penne or another short tubular shape
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 sprigs fresh rosemary
4 fresh sage leaves
1 bay leaf
1 1/2 cups milk
1 1/4 cups grated Italian fontina cheese

Steps:

Preheat the oven to 425 degrees.
Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water.
Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top.