Macaroni And Fontina Cheese Recipe

Name: Macaroni And Fontina Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, thinly sliced; 1 garlic clove, minced; 4 small orange bell peppers, trimmed and cut into very thin strips; 2 small zucchini, cut crosswise into slices and then into thin strips; 2 small crookneck yellow squash, cut crosswise and then into thin strips; salt and pepper; 8 ounces penne; 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

Servings: persons

1 tablespoon olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
4 small orange bell peppers, trimmed and cut into very thin strips
2 small zucchini, cut crosswise into slices and then into thin strips
2 small crookneck yellow squash, cut crosswise and then into thin strips
salt and pepper
8 ounces penne
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

1
Preheat oven to 425.
2
Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion.
3
Add the garlic and cook stirring for 1 minute.
4
Raise the heat slightly and add the bell peppers.
5
Cook stirring for 2 minutes.
6
Add the zucchini and yellow squash and cook stirring for 2 minutes.
7
Season with salt and pepper and set aside.
8
Cook the pasta in a large pot of salted water for 4 minutes.
9
Drain and rinse with cold water.
10
Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown.
11
Stir in the flour, rosemary, sage and bay leaf.
12
Cook, stirring constantly for 2 minutes.
13
Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick.
14
Strain the sauce and season with salt and pepper.
15
Return the pasta to the same large pot and stir in the sauce.
16
Add the vegetables and 1 cup of the grated fontina cheese and blend completely.
17
Place the mixture in a deep glass baking dish.
18
Sprinkle with the remaining fontina cheese.
19
Bake for 20 minutes, until the pasta is brown and crusty on top.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, thinly sliced, 1 garlic clove, minced, 4 small orange bell peppers, trimmed and cut into very thin strips, and more.

Yes, Macaroni And Fontina Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni And Fontina Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions