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Tuttorosso Fontina Macaroni and Cheese

Tuttorosso Fontina Macaroni and Cheese

This easy and elegant mac and cheese combines Italian cheeses with sweet tomatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 6

Equipment

  • saucepan
  • casserole dish

Ingredients
 
 

  • 8 oz ziti pasta, cooked and drained
  • 2 tbsp butter
  • 1 garlic clove, minced
  • 2 tbsp flour
  • 2 cups whipping cream
  • 1/2 tsp nutmeg
  • 3 oz light cream cheese
  • 1 cup Fontina cheese, shredded
  • 2 14.5 cans Tuttorosso Diced Tomatoes or Tuttorosso Petite Diced Tomatoes
  • salt and pepper to taste
  • 1/2 Parmesan cheese, shredded
  • 1/2 cup panko bread crumbs
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Preheat oven to 400 degrees.
  • Melt butter in a large saucepan over medium-high heat. Add the garlic and sauté for 1 minute.
  • Whisk in the flour and cook for a minute until nutty and fragrant. Stir in the cream, cream cheese, and nutmeg. Allow to come to a simmer and thicken.
  • Stir in the shredded Fontina cheese and diced tomatoes. Whisk until smooth.
  • Pour in the cooked pasta, folding to combine. Season with salt and pepper.
  • Butter a casserole dish. Pour the macaroni and cheese into the prepared casserole dish.
  • Add the panko and parmesan to a small bowl. Drizzle with olive oil.
  • Top the macaroni and cheese with the panko topping.
  • For creamy macaroni and cheese place under the broiler for 2-3 minutes. For a traditional baked macaroni and cheese bake for 20 minutes.
  • Top with fresh parsley.
  • Buon appetito!

Notes

For this recipe I am using Tuttorosso Diced Tomatoes.
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