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

Name: Macaroni and Fontina Cheese (from the Dean and Deluca Cookbook)
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 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

Servings: persons

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

1
Preheat the oven to 425 degrees.
2
Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion.
3
Cook, stirring, for 2 minutes.
4
Add the garlic and cook, stirring, for 1 minute.
5
Raise the heat slightly and add the bell peppers.
6
Cook, stirring for 2 minutes.
7
Add the zucchini and yellow squash and cook, stirring for 2 minutes.
8
Season with salt and pepper and set aside.
9
Cook the pasta in a large kettle of boiling salted water for 4 minutes.
10
Drain the pasta and rinse it with cold water.
11
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.
12
Stir in the flour, rosemary, sage and bay leaf.
13
Cook, stirring constantly, for 2 minutes.
14
Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick--the consistancy of sour cream.
15
Strain the sauce and season well with salt and pepper.
16
Cool slightly.
17
Return the pasta to the same large kettle and stir in the sauce.
18
Add the vegetables and 1 cup grated fontina and blend completely.
19
Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches).
20
Sprinkle with the remaining fontina.
21
Bake for 20 minutes, until the pasta is brown and crunchy on top.
22
Suggested drink: Sauvignon, Castello della Sala, Umbria.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Macaroni and Fontina Cheese (from the Dean and Deluca Cookbook) 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.

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

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