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Macaroni and cheese goes upscale with fontina, mozzarella and Parmesan. This particular combination provides plenty of flavor and meltability, but don't limit yourself to our selection: Make your own trio from the cheeses you have on hand.
Creamy cheeses need a light red wine as a foil for their richness. A weighty Chianti Classico or Riserva would be overpowering here, but a basic Chianti, with its slight bitter-cherry flavor, will strike just the right balance.
- 4 tablespoons butter, divided
- 2 red bell peppers, cut into thin strips
- 1 teaspoon salt, divided
- 3/4 pound fusilli
- 1/4 pound fontina cheese, grated (about 1 cup)
- 3 ounces mozzarella cheese, grated (about 3/4 cup)
- 6 tablespoons grated Parmesan cheese, divided, plus more for serving
- 1/4 teaspoon fresh-ground black pepper
In a medium frying pan, melt one tablespoon of the butter over moderately low heat. Add the bell peppers and 1/4 teaspoon of the salt and cook until soft, about 10 minutes.
Heat the broiler. Butter a large shallow baking dish.
In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and return to the hot pot. Toss the pasta with the remaining 3 tablespoons butter and 3/4 teaspoon salt, the sautéed bell peppers, the fontina, mozzarella, 3 tablespoons of the Parmesan and the black pepper.
Transfer the pasta to the prepared baking dish and sprinkle the remaining 3 tablespoons Parmesan over the top. Broil until the top starts to brown, 3 to 4 minutes. Serve with additional Parmesan.
Browned and Bubbling
Cheese often turns stringy when tossed with hot pasta. Broiling the dish after tossing melts the strings into a smooth sauce. An added bonus: that irresistible brown crust.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
646 calories; 28g total fat; 83mg cholesterol; 1104mg sodium; 69g carbohydrates; 3g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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