Tag Archives: Cheese

Teenager Trouble: Rigatoni with Fontina Cheese

12 Jan

Admit it; even the nicest people in the world go through a big, fat, sourpuss phase.  My teenage years were not rebellious– I didn’t drink, do drugs, or smoke and I was always home by curfew.  But, man, was I a back-talking pain-in-the-neck.  I guess some things never change.  I suppose it must run in the family– my mom, Rose, appears to be a piece of work, circa 1964, judging from some select archival photographic proof.

The only thing I seemed to like at that time was macaroni-and-cheese.  My mom used to joke that if they cut open my veins, powdered orange “cheese” would pulse through it.  Which, naturally, made me mad.  So in honor of your hormonally-charged bad attitude, today I encourage you to indulge your inner teenager.  Enjoy a cheese-loaded, carbohydrate-filled pubescent delicacy.

Rose with Grandmas Carolyn and Rosie. What a doll.

Me before a high school dance. Just delightful.

 

 

 

 

 

 

 

 

 

 

RIGATONI WITH FONTINA CHEESE (Serves 6)
1lb rigatoni
6T butter
1/2lb Fontina cheese, thinly sliced or grated
2 pinches nutmeg
1C grated Parmesan cheese
Coarsely ground black pepper, to taste

Cook rigatoni in boiling salted water until almost cooked.  Drain and place in a large bowl.  Add 4 tablespoons butter, 1/2 cup grated Parmesan cheese and nutmeg; toss until all of the pasta is coated.

In a buttered baking dish, make a layer of pasta, a layer of Fontina, sprinkle with grated Parmesan and repeate until all the pasta is used, ending with a layer of Fontina on top.  Sprinkle with grated Parmesan and black pepper and dot with remaining butter.  Bake at 400 degrees for 15-20 minutes, or until the top is bubbly and golden brown.

This version of macaroni-and-cheese isn’t the stuff from a box, but you’ll love it, trust me.  Even if you sneer the whole time you’re eating.  Mangia!

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