Pasta with Fonduta
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July 11, 2011, 11:00 am
Filed under: Dinners/Lunches
Filed under: Dinners/Lunches
This is kind of a fancy version of mac n’ cheese. It was good, but it tasted so similar to regular mac and cheese that I think next time I’d rather just save the money :]
• 1 lb pasta, cooked
• 4 tablespoons butter
• 4 tablespoons flour
• pinch of white pepper
• 2 cups milk
• 1 wedge fontina cheese, cut into small squares
• handful of parsely, rough chopped
1. In a small pan, make a roux with the butter and flour until puffy (over low heat, for about 1 minute)
2. In a double broiler, mix roux, pepper and milk together until smooth.
3. Slowly add cheese until thickened and melted, but not boiling.
4. Stir sauce into the pasta and toss with parsley. Let sit for about 5-10 minutes for the sauce to thicken.
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adventurousvegetarians 