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

2019-05-02
  • Yield : 6 servings.
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
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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

Method

Step 1

Preheat the oven to 425 degrees. 

Step 2

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. 

Step 3

Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water. 

Step 4

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. 

Step 5

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. 

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