Every once in a while, I try to find a recipe that will help clean out the cheese drawer. I've been trying to move past the fontina & havarti that have been in the fridge for a few weeks. After doing my blog-hopping I came across a recipe for Fontina Mac & Cheese over at Annie's Eats. I knew I didn't have the right amount of fontina, but I figured finishing it with just a little havarti would work.
Mac & cheese is usually something I'm a little afraid of because there is a fine line between it being creamy and dry. I've screwed up plenty of batches, trust me! This one, though, turned out to be pretty easy and tasted great. I made a few changes to make it a little healthier, although I think that changing the cream to half & half will cause it to dry out a little bit. It was pretty creamy the first night, but for leftovers I'm probably going to add in a little more half & half before baking in small ramekins.
Fontina Mac & Cheese adapted from Annie's Eats
- 1 13.5oz box whole wheat pasta (I went with the shells)
- 5 T unsalted butter, divided
- 1 cup half and half
- 5oz fontina, shredded
- 3oz havarti, shredded
- salt & pepper
- pinch of ground nutmeg
- 1/3 cup panko bread crumbs
- 2 T grated parmesan cheese
Pour the pasta into a baking dish. Melt the remaining tablespoon of butter and add in the panko. Pour over the pasta and add shredded parmesan. Bake for about 20 minutes, or until the top begins to brown.
WW PointsPlus: 8 pts for 10 servings