There’s something about warm, gooey pasta that always feels like home. This fontina pasta is no different. The dish gets its name from the cheese highlight, fontina cheese. Considered one of the most versatile in the world, fontina cheese makes for an Italian signature taste in this dish that works well as a side or can even star as an entrée. This simple recipe combines fresh fontina cheese with earthy, creamy flavours to bring in a wholesome, delicious taste that takes minimal effort to make.
UNITS : METRIC
SERVINGS : 4
- 225 g mushroom, sliced
- 60 ml butter
- 60 ml flour
- 700 ml milk, hot
- 950 ml pasta, such as penne, ziti, rigatoni etc
- 700 ml Fontina cheese
- salt and pepper
- 1.25 ml nutmeg (to taste)
- Cook pasta until just done. Don’t overcook. Drain and place in large bowl.
- Over medium heat in medium sized pot melt the butter.
- Add the sliced mushrooms and saute until just browned.
- Stir in the flour and cook for approx 3 minutes or until the bitter taste of the flour is gone. Do not brown.
- Add the hot milk and cook until just thickened.
- Add the seasonings to your taste.
- Combine the sauce with 2 cups of the cheese until melted. Add to pasta in bowl and mix.
- Spray a large casserole dish with non stick coating and pour in the pasta mixture. Sprinkle on the remaining cheese.
- Cover and bake at 176°C for 25 minutes or until bubbling.
Source : http://www.food.com/recipe/fontina-pasta-197444?scaleto=4.0&st=null&mode=metric