128 ounce can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
Salt and black pepper to taste
1/2cupgrated Parmesan cheese
2tablespoonsextra virgin olive oil
2tablespoonschopped fresh parsley
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.