FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

MACARONI & CHEESE WITH TOMATOES & FONTINA

 

Lotsa Pasta
by Michele Anna Jordan
I don't know anyone who can resist good macaroni and cheese. Here, tomatoes contribute a lively, acidic element. Vegetarians can omit the pancetta, or replace it with minced and sauteed portobello mushrooms.
Yield: 8 servings.
Preparation time: 15 minutes.
Ready to serve: 45 minutes.



Ingredients

• 1 tablespoon kosher (coarse) salt plus more to taste
• 1 Ib. canneroni, trennete or other medium tube pasta
• 6 oz. pancetta, minced
• 1 (12-oz.) can evaporated milk
• 1/2 cup whipping cream
• 1 (14-oz.) can diced tomatoes
• 1 tablespoon hot pepper sauce
• Freshly ground pepper to taste
• 5 cups shredded or grated Monterey Jack cheese (20 oz.)
• 3 cups shredded or grated Italian fontina cheese (12 oz.)
• 2 cups fresh bread crumbs, toasted


Directions
1.
Fill large pot two-thirds full of water; add 1 tablespoon salt. Bring to a boil over high heat. Cook canneroni according to package directions; drain. Do not rinse.

2. Meanwhile, in medium skillet over medium heat, saute pancetta until translucent, about 5 minutes. Remove from heat; set aside.

3. Heat oven to 350°F. In large bowl, combine evaporated milk, cream, tomatoes and hot pepper sauce. Season with pepper. Fold in cheeses. Add pasta and pancetta to cheese mixture; stir together gently but thoroughly.

4. Pour pasta mixture into 3 1/2-quart casserole. Season bread crumbs with salt and pepper; spread over pasta. Cover tightly with aluminum foil; bake 20 minutes. Remove foil; bake an additional 10 minutes or until bread crumbs are lightly toasted. Remove from oven; let stand 5 minutes before serving.

Nutrition
Per serving: 1275 calories, 85 g total fat (45 g saturated fat), 210 mg cholesterol, 1660 mg sodium, 4 g fiber.

 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.