Fontina Macaroni and Cheese


2 oz salted butter
1/4 cup flour
2 cups 2% milk
1/2 cup grated fontina
Pinch fresh nutmeg
Sea salt and pepper
1/2 pound pasta
1/2 cup bread crumbs
1 tablespoon butter


Start a bechamel sauce by melting butter and adding flour to create a roux. Once the roux thickens continue stirring and gradually add milk. Stir constantly and bring to a simmer over medium heat. This should take about 10 minutes. When the sauce is thick enough to generously cover a spoon, remove from heat and add nutmeg, salt, pepper and half the fontina.

Add the sauce to cooked pasta (al dente).

Combine remaining melted butter and breadcrumbs.

Pour pasta mixture into a baking dish. Sprinkle with remaining fontina and breadcrumbs. Bake for 20 minutes at 220C (425F).

Course: Dinner
Cuisine: Italian
Uploaded by: Kelly Fowler
Added on: 2007-01-25 12:56:26