Ingredients
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16 oz Ronzoni® Medium shell
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2 tbsp butter
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1 onion, thinly sliced
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3 cloves garlic, minced
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2 tbsp all-purpose flour
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2 1/2 cups 2% milk
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2 cups fontina cheese, shredded
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2/3 cup Parmesan cheese, grated and divided
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2 tbsp Calabrian chili paste
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2 tbsp fresh basil, finely chopped
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2 tbsp fresh chives, finely chopped
Steps
1
Cook pasta according to package directions; drain reserving 1/2 cup pasta water.
2
Meanwhile, melt butter in large skillet set over medium heat. Cook onion and garlic for 3 to 5 minutes or until tender. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.
3
Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Reduce heat to low. Stir in fontina and 1/3 cup Parmesan until melted. Stir in chili paste.
4
Toss in pasta, reserved pasta water, basil and chives until sauce clings to pasta well. Serve with remaining Parmesan.
Tips
Sauté 1/2 cup diced Italian style salami in olive oil for a few minutes until lightly golden and stir into mac and cheese if desired.
Comments
Recipe provided by Ronzoni Pasta