Lazy Weekend: Rigatoni with Fontina Cheese

14 May

It’s been a crazy month here at For Antonina central, with out-of-town visitors, travel, work and activity-filled weekends.  So I was happy to slow down and plan just a few things over the past few days, one of those things being a dinner in with a gal pal.

Yep, it’s another variation on macaroni and cheese from T’s cookbook (there are several recipes for it, which is just fine by me, as a self-proclaimed mac and cheese expert).  This recipe is simple, portable, easy to re-heat, good hot or at room-temperature, and, for the more adventurous types, easy to modify to your tastes and preferences (that’s what I did).  So the next time you have the chance, sit back, relax, hang out with the ones you love and serve up something that’s always a culinary favorite.

Lazy weekend, T and me

RIGATONI WITH FONTINA CHEESE (Serves 6)
1lb rigatoni (or preferred tube-shaped pasta)
6T butter
1/2lb Fontina cheese, shredded
2 pinches freshly-ground nutmeg
1C grated Parmesan cheese
Generous cranks freshly ground black pepper (to taste)

Cook pasta in salted boiling water until LESS THAN al dente (it should be really firm, about four minutes cooking time).  Drain and place in large bowl.  Add 4T of the butter, 1/2 of the grated Parmesan, the nutmeg and pepper; toss until all of the pasta is coated, then add almost all of the Fontina cheese, reserving a few handfuls.  Pour mixture into a buttered baking dish, sprinkle remaining cheese on top, dot with remaining butter and bake at 400 degrees for 20 minutes or until the top is golden brown and bubbly (don’t panic if it takes longer– more time to hang out!).

I varied the recipe by doing a mix of equal parts Fontina, extra sharp Cheddar and Monterey Jack cheeses.  I also mixed in one head of cleaned, chopped, uncooked broccoli, just before I popped it into the oven.  Finally, I used pipette, since I couldn’t find rigatoni at the store.

It was so easy, and so perfect for a lazy Saturday night dinner, with a bunch of store-bought appetizers and bakery cupcakes for dessert.

And it turned out so delish, my friend’s first words after her first bite were simply, “Holy shit.”  Mangia!

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One Response to “Lazy Weekend: Rigatoni with Fontina Cheese”

  1. Rose Roberts May 18, 2012 at 4:46 PM #

    Wow That looks great!!

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