MACARONI AND FONTINA CHEESE
INGREDIENTS:
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 clove garlic, minced
- 4 small yellow and/or orange bell peppers, trimmed and cut into very thin strips
- 2 small zucchini (6 ounces total), cut crosswise into thin slices, then into thin strips
- 2 small crookneck squash (6 ounces each), cut crosswise into thin slices, then into thin strips
- Salt and Pepper to taste
- 8 ounces imported Italian penne or another short, tubular shape
- 3 tablespoons all-purpose flour
- 2 sprigs fresh rosemary
- 4 fresh sage leaves
- 1 bay leaf
- 1 1/2 cups milk
- 1 1/4 cups Italian fontina cheese, grated
PREPARATION:
Heat oven to 425 degrees.
Heat olive oil in a large non-stick skillet over medium heat and stir in the onion. Cook, stirring for 2 mintues. Add the garlic and cook, stirring for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside.
Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse with cold water.
Heat the butter in a medium-size heavy saucepan over moderate to moderately high heat until it becomes a medium nutty brown, being careful not to burn it.
Stir in flour, rosemary and sage leaf. Cook, stirring constantly for 2 minutes. Slowly add milk and cook, stirring 4 to 5 minutes, or until the sauce is very thick – the consistency of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly.
Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and one cup of the grated Fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9-by-13-by-2 inches.) Sprinkle with the remaining Fontina. Bake for 20 minutes, until the pasta is browned and crusty on top.
Now, how bad can this be for you with all those vegetables and garlic???? ENJOY!
