The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese. If your supermarket doesn't stock mascarpone cheese, substitute full-fat cream cheese. For a dinner party, bake the pasta in individual gratin dishes for 15 minutes.
Yield 8 servings (serving size: 1 1/4 cups)
Ingredients
* 1 pound uncooked penne
* 1/4 cup all-purpose flour (about 1 ounce)
* 3 cups fat-free milk
* 2 cups (8 ounces) shredded fontina cheese
* 1/4 cup (2 ounces) mascarpone cheese
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Cooking spray
* 3 (1-ounce) slices white bread
* 1 tablespoon butter
* 1 small garlic clove, minced
* 1 1/2 tablespoons chopped fresh parsley
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.
Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.
Nutritional Information
Calories:423 (30% from fat)
Fat:14.3g (sat 8.2g,mono 3.7g,poly 0.7g)
Protein:19.3g
Carbohydrate:54.6g
Fiber:2.1g
Cholesterol:46mg
Iron:2.4mg
Sodium:550mg
Calcium:298mg
Jackie Mills, Cooking Light, NOVEMBER 2006
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