Fontina Macaroni & Cheese Recipe – Low Carb Approved!

0

Disclosure: Mama Smith’s Review Blog received this item in exchange for her honest review. All opinions expressed are 100% hers.

Tuttorosso

I grow my own tomatoes in the spring/summer and then can them. Even though I try to figure out how many I need for the fall/winter – I always seem to run out. When this happens, I turn to Tuttorosso. They have a wide variety of tomatoes and they are always delicious. I personally love using the diced tomatoes in my tacos. They taste really fresh and it is really easy to just open up a can and add them. This is also a really good base for homemade traditional salsa. Their website has lots of recipes that you can follow – or use for inspiration!

Low Carb Baked Macaroni and Cheese

My favorite recipe is the Fontina Macaroni and Cheese.

Ingredients

  • 8 ounces ziti pasta, cooked and drained
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 2 tablespoons flour
  • 2 cups whipping cream
  • 1/2 teaspoon nutmeg
  • 3 ounces light cream cheese
  • 1 cup shredded Fontina cheese
  • 1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
  • Salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko (Japanese) breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh parsley

instructions

  1. Preheat oven to 400o F. In a large saucepan melt butter over medium-high heat. Add garlic and sauté for 1 minute. Whisk in flour and cook the roux (butter-flour mixture) for 1 minute. Add the cream, nutmeg and cream cheese and whisk to combine. Bring to a simmer and whisk until the mixture is thick and smooth.
  2. Stir in the Fontina cheese and diced tomatoes in rich tomato juice; whisk until smooth.
  3. Add the pasta to the cheese mixture and stir to coat. Season with salt and black pepper and put into a large buttered casserole dish. In a small bowl combine panko and Parmesan cheese; sprinkle on top of macaroni. Drizzle with olive oil.
  4. For creamy baked mac and cheese, place under the broiler for 2 to 3 minutes, watch carefully. You want the top to toast, but no burn. For a more traditional firm baked mac and cheese, bake for 20 minutes until the top is golden.
  5. Remove from oven and sprinkle with parsley and serve warm.

nutrition

Calories: 330 | Fats: 24.0 g | Trans Fats: 0 g | Cholesterol: 80 mg | Sodium: 540 mg | Carbohydrate: 23 g | Fiber: 1 g | Protein: 8 g | Vitamin A: 25 % | Vitamin C: 15 % | Calcium: 15 % | Iron: 6 %

fontmacandcheese

Fontina Macaroni & Cheese Recipe

Delicious and easy to customize to your taste!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 5

Ingredients
  

  • 8 ounces ziti pasta cooked and drained
  • 2 tablespoons butter
  • 1 garlic clove minced
  • 2 tablespoons flour
  • 2 cups whipping cream
  • 1/2 teaspoon nutmeg
  • 3 ounces light cream cheese
  • 1 cup shredded Fontina cheese
  • 1 28 ounce can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
  • Salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko Japanese breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat oven to 400o F. In a large saucepan melt butter over medium-high heat. Add garlic and sauté for 1 minute. Whisk in flour and cook the roux (butter-flour mixture) for 1 minute. Add the cream, nutmeg and cream cheese and whisk to combine. Bring to a simmer and whisk until the mixture is thick and smooth.
  • Stir in the Fontina cheese and diced tomatoes in rich tomato juice; whisk until smooth.
  • Add the pasta to the cheese mixture and stir to coat. Season with salt and black pepper and put into a large buttered casserole dish. In a small bowl combine panko and Parmesan cheese; sprinkle on top of macaroni. Drizzle with olive oil.
  • For creamy baked mac and cheese, place under the broiler for 2 to 3 minutes, watch carefully. You want the top to toast, but no burn. For a more traditional firm baked mac and cheese, bake for 20 minutes until the top is golden.
  • Remove from oven and sprinkle with parsley and serve warm.

Notes

Delicious and easy to customize to your taste!
Keyword dinner, easy dinner, holiday low carb recipe, low carb, low carb dinner

 

Leave A Reply






This site uses Akismet to reduce spam. Learn how your comment data is processed.