Recipe courtesy of David Rosengarten
Macaroni and Fontina Cheese (from the Dean and Deluca Cookbook)
- Yield: 6 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 427
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 46
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 17
- Cholesterol
- 53
- Sodium
- 784
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
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
Directions
- 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.
Cook’s Note
Suggested drink: Sauvignon, Castello della Sala, Umbria