![]() The dish is much better with the fontina, though. When the edges have turned golden brown, crank the oven up to broil for about a minute and keep cooking until the top is golden brown, 2 or 3 minutes.Ĭheese note: If you have trouble finding fontina, you can just increase the amounts of parmesan and cheddar. Sprinkle remaining uncooked cheese on top.Ĩ. Stir to make sure everything is well-coated.Ħ. ![]() Place pasta in the casserole dish, and coat with melted cheese mixture. Stir frequently until all cheese is melted (about 10 minutes), being sure not to let it boil (boiling causes the cheese to "break" and gives it a distinct broken-down rubbery feel). Combine cream, half-and-half, egg yolks and nutmeg in a good-sized sauce pan over medium heat. Toss pasta in olive oil when finished to prevent sticking.Ĥ. Cook pasta according to instruction for your chosen shape al-dente (you can skip forward and start #4 while this is cooking). ![]() ![]() Grease a large casserole dish (3 to 4 quarts or roughly 9"X13" pan).ģ. ![]()
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