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Fontina Macaroni and Cheese

Adapted By Brennan's 27 Sep 2018


3 Tablespoons butter

1/4 cup all-purpose flour

3 cups skim milk

1/3 pound Wisconsin Fontina Cheese

12 scrapings whole nutmeg

salt and pepper

2/3 pound cooked penne, tossed with a little olive oil

3/4 cup breadcrumbs

3 Tablespoons Pecorino Romano

Adapted From:

Instead of the traditional macaroni and cheese try something new tonight!

Preheat oven to 350 degrees.  In a medium pot, melt the butter over low heat.  Add the flour and cook over medium-low heat for four minutes.  Heat the milk in the microwave for two minutes.  Using a flat whisk, whisk the heated milk into the butter-flour mixture and increase the heat to medium, stirring often until it comes to a boil.  

While the sauce is coming to a boil, shred the Fontina cheese.  When the sauce is boiling, lower the heat and boil for a few more minutes, stirring well.  Add salt and pepper and the gratings of nutmeg.  Remove from heat and stir in Fontina.  When it's completely melted add the sauce to the pasta and put into a 13 by 9-inch baking dish.  Sprinkle breadcrumbs, Pecorino Romano, and salt and pepper to the dish and bake for about 20 minutes.  

Dish should bubble and be crispy brown.  Serve and enjoy!