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BelGioioso Cheese, Inc

 

Fontina Sheet Pan
Mac and Cheese

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

1 lb. Cavatappi pasta (or other small shape)
1 cup heavy whipping cream
8 oz. BelGioioso Fontina cheese, shredded
Salt and pepper to taste
1 Tbsp. butter
1/2 cup BelGioioso Parmesan cheese, shredded

Directions

Preheat oven to 450°F. In a large pot of salted water, cook pasta until barely al dente. Drain and set aside.

Heat heavy whipping cream in a large saucepan over low heat. Add shredded BelGioioso Fontina cheese, stirring constantly until cheese is melted. Add cooked pasta to cheese sauce, stirring to coat. Add salt and pepper to taste.

Coat sheet pan with butter. Add pasta mixture to pan. Top pasta with shredded BelGioioso Parmesan cheese. Bake, uncovered, for about 15 minutes or until top is golden and crisp.

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