Macaroni With Fontina And Gorgonzola Cheeses Recipes

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CREAMY MUSHROOM-FONTINA PASTA



Creamy Mushroom-Fontina Pasta image

A fabulous pasta dish with a creamy sauce and tons of mushrooms.

Provided by Michelle

Categories     Main Course

Time 45m

Number Of Ingredients 9

10 ounces dried wide pasta (I used mafalda)
½ cup unsalted butter (divided)
20 ounces cremini mushrooms (sliced)
½ cup finely chopped shallots (about 2 large shallots)
⅓ cup dry white wine
1 teaspoon salt
8 ounces Fontina cheese (diced small)
½ cup chopped parsley
Salt and freshly ground pepper (to taste)

Steps:

  • Cook the pasta until al dente, according to the package directions. Drain and reserve ¾ cup of the cooking water.
  • Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Sauté half of the mushrooms, stirring occasionally, for 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and the remaining mushrooms, transferring them to the plate with the rest of the mushrooms.
  • Add the shallots to skillet and cook until tender, about 5 minutes. Add the mushrooms back to the skillet, along with the wine; cook until the wine is reduced by half, about 3 minutes. Add the reserved cooking liquid and bring to a boil. Stir in the remaining 4 tablespoons butter and season with 1 teaspoon salt.
  • Reduce the heat to low and add the cooked pasta, cheese and parsley, tossing with the sauce until the pasta is coated and the cheese starts melting. Season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 738 kcal, Carbohydrate 61 g, Protein 27 g, Fat 41 g, SaturatedFat 25 g, Cholesterol 126 mg, Sodium 1063 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

GORGONZOLA MAC N' CHEESE



Gorgonzola Mac N' Cheese image

This is different twist on everybody's favorite comfort food! It is especially good served with buffalo chicken, wings or tenders.

Provided by Sarah 11879

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb macaroni (I like shells)
2 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated white cheddar cheese
1 1/2 cups crumbled gorgonzola
1 tablespoon minced fresh chives

Steps:

  • Preheat oven to 350°F Grease 13x9x2-inch glass baking dish.
  • Cook pasta until l dente, drain.
  • Melt butter over medium-low heat, add flour, cook 1 minute to make roux (do not brown).
  • Gradually whisk in milk and cream, simmer until mixture thickens slightly, whisking occasionally.
  • Reduce heat to low, add grated cheddar cheese and crumbled gorgonzola cheese, whisk until cheese melts.
  • Add cooked pasta to sauce, stir to coat, transfer mixture to prepared baking dish, sprinkle with remaining 1/2 cup blue cheese and bake until sauce begins to bubble. Sprinkle with chives and serve.

Nutrition Facts : Calories 679.3, Fat 40.5, SaturatedFat 25.1, Cholesterol 125.5, Sodium 719.6, Carbohydrate 50.4, Fiber 1.9, Sugar 4.7, Protein 28.2

MACARONI WITH FONTINA AND GORGONZOLA CHEESES



Macaroni With Fontina and Gorgonzola Cheeses image

In my opinon, you can never have too many mac and cheese recipes. A slightly more sophisticated version of the classic macaroni and cheese. Don't worry the kids will still love it.

Provided by KelBel

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb elbow macaroni, uncooked
1/4 lb Fontina cheese, shredded
1/4 lb gorgonzola, crumbled
2 tablespoons butter
1/2 cup half-and-half
fresh ground black pepper
1/2 cup fresh chives, Chopped

Steps:

  • In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
  • In a colander, drain the macaroni and return it to the pot.
  • Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
  • Garnish with chopped chives.

Nutrition Facts : Calories 725.7, Fat 28, SaturatedFat 16.9, Cholesterol 80.7, Sodium 693.5, Carbohydrate 87.8, Fiber 3.8, Sugar 3.8, Protein 29.4

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

Categories     Salad     Sauce     Cheese     Pasta     Appetizer     Bake     Cocktail Party     Vegetarian     Simmer

Yield makes 8 to 10 servings

Number Of Ingredients 14

Cooking spray
1 (16-ounce) box ziti or any other tube-shaped pasta
1 (14 1/2-ounce) can diced tomatoes
3 tablespoons olive oil
1 cup chopped onion
12 garlic cloves, minced
2/3 cup dry white wine
2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
1 cup crumbled Gorgonzola cheese (4 ounces)
2 cups mozzarella cheese, shredded (8 ounces)
1 cup shredded fontina cheese (4 ounces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 425°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
  • Cook the pasta according to the package directions. Drain the pasta and put it in the prepared casserole dish. Stir in the tomatoes and their juices. Set aside.
  • Heat the oil in a large saucepan set over medium-high heat. Add the onion and garlic and cook until just soft, about 8 minutes. Add the wine and cook for about 4 more minutes or until the liquid is reduced by half. Reduce the heat to medium and add the cream. Simmer gently, stirring frequently, for about 5 minutes or until the mixture starts to thicken slightly. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, mozzarella, and fontina cheeses, and season with salt and pepper.
  • Pour the cheese mixture over the pasta. Cover the pan with foil and bake for 30 to 35 minutes or until the sauce is bubbly. Remove from the oven and stir to make sure the cheese and pasta are thoroughly combined.
  • notes
  • Great for freezing! See our Freezer Tips on pages 23-27.
  • Vegetarian friendly!
  • End up with extra Gorgonzola? Put it to good use! Sandy loves to stuff it into a fresh fig, then wrap the fig in a very thin slice of prosciutto. Voilà! A sophisticated garnish for a salad or an easy appetizer for your next cocktail party.

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